This is the keto cookie dough of your dreams – seriously! With incredible flavor and perfect texture, you’ll be hooked on this easy recipe.
This post is sponsored by BUBBL’R.
Keto Cookie Dough
Guys! I am so dang excited about this recipe. It legitimately tastes like real cookie dough. Except it’s 10 x better for you.
It’s naturally gluten free, and it’s even keto.
I honestly couldn’t even believe how well this recipe turned out. It’s delicious served at room temperature or chilled, and has an incredible flavor and texture (I promise, no dry crumbly keto cookie dough that over promises and under delivers here).
Whether you serve these as bites, balls, or bars (or even eat with a spoon straight from a mug, or jar, or cup), I promise you’ll love this recipe!
I’ve partnered up with BUBBL’R to bring you this awesome keto no-bake dessert. I think it’s such a fitting partnership because their drinks are the perfect keto treat! Their drinks are sweetened with erythritol and are only 1 net carb each. I really enjoyed having these cookie dough balls with a can of their pitaya berry nect’r flavor. You can find out where to buy BUBBL’R here.
Edible Cookie Dough Ingredients
This recipe only has 8 ingredients, and if you’re used to keto or low-carb baking, I’ll bet you already have them all on hand!
Unsalted Butter: I definitely recommend using unsalted butter. For a few reasons, but the main one is that it creates consistency in recipes regardless of who’s making it. There aren’t any regulations saying how salty salted butter should be, so it’s easiest to get consistent recipe results around the world when we all make our desserts with unsalted butter.
Confectioners’ Swerve: I wouldn’t recommend using granulated sugar in this recipe. It will leave a grainy texture, whereas the powdered keto sugar has a wonderful texture. I prefer using Confectioners’ Swerve in this recipe because it’s superfine and the erythritol tastes great in cookie dough.
Pure Vanilla Extract: You could use artificial extract if that’s all you have on hand, but the flavor difference is especially noticeable in no-bake desserts, so I’d use pure vanilla extract if you have it. Either way, we’ve got a good amount in this recipe and it really makes this dessert taste decadent.
Blackstrap Molasses: Some people won’t be OK with eating any amount of blackstrap molasses on a keto diet, but I really believe in moderation, so I included it. There’s only ¼ teaspoon in the recipe, so when it’s split among the many servings, the carb count is negligible.
It’s what gives the incredible flavor that really makes this taste like real cookie dough. If you don’t want to include it, I’d replace it with maple extract.
Superfine Blanched Almond Flour: This is the base of our cookie dough, and it’s the perfect flour to use because of its neutral flavor. You could make these cookie dough balls with only almond flour and no coconut flour if you like, but the texture is better if you use both.
Coconut Flour: We’re only using a small amount of coconut flour. It’s a great addition because it’s so absorbent and has great binding power, which helps this recipe have a texture similar to real cookie dough.
Coconut flour has a really strong flavor though, so it’s important not to add any additional coconut flour to this recipe. You definitely can’t make this recipe entirely with coconut flour (the taste would be pretty awful).
Fine Sea Salt: Just a little bit helps to balance out the sweetness and enhances the flavor of the cookie dough.
Sugar-Free Chocolate Chips: How can you have cookie dough without chocolate chips!? There aren’t a ton in this recipe, and you could definitely include more if you like. It’s also important to make sure that the chocolate chips you use are keto friendly ones.
Common Ingredients: There are lots of recipes for keto cookie dough, and this one doesn’t use all of the common ingredients. We’re making this with no cream cheese because I think butter gives the closest flavor match to real cookie dough. We’re also making this with no heavy cream because the extra moisture would totally change the texture.
How to Make Cookie Dough
Start by creaming together the butter and sugar in a stand mixer long enough that the butter gets light and fluffy. Add in the vanilla and blackstrap molasses, and mix to combine it. The vanilla and molasses didn’t really seem to incorporate well into my butter, and that’s OK. Some of it mixed in, and some was absorbed by the flour.
Whisk together the almond flour, coconut flour, and salt in a large bowl. Add the dry ingredients to your stand mixer, and mix on low to medium speed until the dry ingredients have fully incorporated. It will look like the dough is too dry at first, but it just needs a few minutes to mix together.
Add the chocolate chips and stir in with a silicone spatula.
Use a regular sized cookie scoop to scoop the cookie dough onto a baking sheet, and chill in the refrigerator for 10 minutes before serving. Once you pull them out of the fridge, roll the dough balls between your palms. This smooths the surface and makes the cookie dough look shiny and pretty.
Edible Cookie Dough
The key part to making this edible cookie dough is that all of the ingredients need to be safe to eat raw. There aren’t any eggs, and we replaced all-purpose flour with a combination of almond flour and coconut flour. That means all of the ingredients are safe to eat raw.
Vegan Cookie Dough
To make this gluten free recipe also vegan or dairy-free, you’ll need to substitute the butter with vegan butter. I’d recommend using vegan butter sticks because the moisture content is better suited to this kind of recipe (the tub varieties are too high in moisture).
You could also try substituting it with cold coconut oil. I haven’t tested it, but I’m pretty confident it would work. If you try it, please let me know how it goes in the comments!
If you love dessert, but are eating a keto diet, be sure to check out some of our reader favorite keto desserts!
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
- ½ cup unsalted butter (cold, 113 grams)
- ⅓ cup Confectioners’ Swerve (depending on taste preference, 43 grams)
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon blackstrap molasses
- 1 cup superfine blanched almond flour (106 grams)
- 2 Tablespoons coconut flour (13 grams)
- ¼ teaspoon fine sea salt
- ¼ cup sugar-free chocolate chips (50 grams)
- Using either a stand mixer with the paddle attachment, or a handheld mixer and large bowl, cream the butter and keto sugar. Start the speed on low, and gradually work your way up to high. Beat the butter and Confectioners’ Swerve on high speed until light and fluffy (about 3 minutes), scraping down the sides as necessary.
- Add in the pure vanilla extract and blackstrap molasses, mix to combine.
- In a medium bowl, sift together the almond flour, coconut flour, and fine sea salt. Be sure to break up any clumps in the flour.
- Add the dry ingredients to the wet ingredients, and mix using the mixer until fully combined. It will look like there isn’t enough liquid at first, but if you keep mixing it, the butter will incorporate into the flours and it will become the perfect cookie dough consistency.
- Stir in the chocolate chips.
- Using a regular sized cookie scoop, scoop balls of the cookie dough onto a parchment paper lined baking sheet. Refrigerate for 10 minutes to set.
The cookie dough won’t look as shiny if you don’t roll them between your palms after you refrigerate them.
I like to reserve a few of the chocolate chips to press into the tops of the cookie dough balls.
Store this edible keto cookie dough in an airtight container in the fridge for up to one week.
Serving Size:1 ball (1/18)
Amount Per Serving: Calories: 93Total Fat: 8.5gCarbohydrates: 3.5gNet Carbohydrates: 2.1gFiber: 1.4gSugar: 0.6gProtein: 2g
Nutrition information isn’t always accurate.
This is truly the best keto cookie dough recipe, be sure to try making it and let me know what you thought!