Keto Cookie Dough (Gluten-Free)
By Carine Claudepierre
Published on 12/17/2021 - Last updated on 01/05/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This easy Keto Cookie Dough recipe is perfect for fixing your cookie craving in less than 10 minutes with only 1 gram of net carb per serving!
Plus, this almond flour cookie dough is also gluten-free, and dairy-free options are provided!
We all crave cookies at some point but don’t want to spend hours in the kitchen baking cookies.
So let’s make a batch of this low-carb cookie dough and fix our cookie craving with no guilt!
How To Make Keto Cookie Dough
The great news is, all keto flours are safe to be eaten raw! So you can safely make sugar-free cookie dough and eat it from the spoon without worrying too much.
Ingredients
All you need to make this vanilla chocolate chips cookie dough are:
- Almond Flour or almond meal.
- Coconut Flour if you want to skip coconut flour, add 4 times more almond flour, so here, instead of 2 tablespoons of cocontu flour, add 8 extra tablespoons of almond flour.
- Granulated or Powdered Erythritol – I personally prefer the powder as it doesn’t add a grainy texture to the raw cookie dough.
- Unsweetened Almond Milk or heavy cream for more buttery and rich cookie dough.
- Vanilla Extract
- Pinch Salt
- Melted Butter or melted coconut oil for a dairy-free option. Just remember that coconut oil turns the dough pretty hard when stored in the fridge, so I do prefer melted butter for this recipe.
Combining Dry Ingredients
First, in a small mixing bowl, combine almond flour, coconut flour, sweetener, and salt. Stir to combine the dry ingredients evenly.
Stir in liquid ingredients
Now, stir in the melted butter, vanilla extract until the dough forms. It should be quick, thick, slightly wet, but not runny or dry. If too dry, add 1 teaspoon more almond milk until the texture is your favorite cookie dough texture.
If too wet, add more coconut flour, 1/2 teaspoon at a time.
Folding In The Chocolate Chips
Finally, fold in the sugar-free chocolate chips into the batter. You can use dark chocolate chips, white or milk chocolate chips as soon as they are keto-friendly.
Keto Cookie Dough Bites
If you like precision, divide the cookie dough into 20 balls of about 1 tablespoon. Roll each ball between your hands and store them in an airtight container in the fridge.
So when you crave a cookie, grab a ball, and you know you only get 1 gram of net carbs!
However, if you don’t feel like making cookie dough balls, scoop the dough from the ball using a regular tablespoon and try to stop yourself after 1 or 2 to keep the carbs under control!
Storage Instructions
This cookie dough can be stored in the fridge for up to 1 week in an airtight container. You can also freeze the cookie dough in single-serve balls and thaw one keto cookie dough bite at a time.
When your sweet craving comes, it takes about 1 hour to thaw a tablespoon of cookie dough at room temperature.
Other Keto Edible Cookie Dough Flavors
You can play with this recipe and create a range of keto edible cookie dough flavors and make your keto snacks fun.
My favorite flavors are:
- Gingerbread Cookie Dough – skip the chocolate chips and add stir 1 teaspoon of gingerbread spices in the dough.
- Peanut Butter Cookie Dough – decrease the melted butter to 1/4 cup and stir in 2 tablespoons of natural peanut butter in the batter.
- Raspberry Cookie Dough – replace half the sugar-free chocolate chips with freeze-dried raspberries and sugar-free white chocolate chips.
- Pumpkin Cookie Dough – add 1 teaspoon of pumpkin spices to the dough.
Allergy Swaps
If you have some food allergies, I listed below some options to make this cookie dough.
- Nut-free – you can swap the almond flour for the same amount of sunflower seed flour or sesame flour.
- Dairy-free – for dairy-free cookie dough, use melted coconut oil instead of melted butter. I recommend popping the dough out from the fridge 20 minutes before serving to soften. In fact, coconut oil solidifies under 20°C, and the cookie dough hardens pretty fast in the fridge when using coconut oil.
- Sweetener – the recipe works without sweetener or with a few drops of natural liquid stevia.
- Chocolate Chips – you can swap the chocolate chips for crushed pecans, walnuts, peanuts, or shredded coconut.
More Sweet Snack Recipes
Below I listed some more no-bake recipes for you to try, including keto fat bombs and no-bake cookies to fix your sweet craving anytime.
Have you made this keto cookie dough recipe? Share a comment or review below to let me know how it went.
Did You Like This Recipe?
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Keto Cookie Dough
Ingredients
- 1 cup Almond Flour
- ¼ cup Coconut Flour
- 2-3 tablespoons Granulated Sweetener granulated or powdered
- 1 pinch Salt
- 4 tablespoons Melted Butter or melted coconut oil
- 3 tablespoons Heavy Cream or Unsweetened almond milk if dairy-free
- ½ teaspoon Vanilla Extract
- ¼ cup Sugar-Free Chocolate Chips
Instructions
- In a small bowl, combine the almond flour, coconut flour, salt, and sweetener. Stir well to evenly combine all the dry ingredients.
- Stir in melted butter, heavy cream, and vanilla extract.
- When the dough comes together like cookie dough, fold in the chocolate chips. If too dry, add another teaspoon of cream. If too wet, add a tablespoon of coconut flour.
- Eat immediately or refrigerate for 30 minutes to boost their vanilla flavor.
Storage
- Store up to 1 week in the fridge in a sealed container or store up to 3 months in the freezer.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I’ve made this recipe 4x and I keep it in the fridge at all times when I need something sweet. Love it! Sometimes I didn’t have heavy cream so I used plain Greek yogurt (awsome!. This time I only had whip cream and it turned out great too.
Thank you!!
Last minute find for a Holiday get together of Health Coaches….and this was a HIT! I made it into a bar form, cut in squares, and served with a dollup of whip! Thank you!
Missing baking soda???? This cookie dough needs something leavening–omitted, or typo?
Cookie dough recipes are supposed to be eaten raw by the spoon not baked. This is not a recipe to bake, so you don’t need leavening agent.
Can the cookie dough be baked using the recipe provided? Or would some adjustment need to be made?
I am pretty sure the dough will fall apart if baked as is. I didn’t try yet, so I can’t recommend more, but I guess an eggs might help …
I made this tonight. I used keto brown sugar instead of crystalline sweetener and it worked great. Absolutely delicious!
Thank you!!
Fast and easy way to satisfy the sweet tooth! I added a dash of carob powder and substituted vanilla creme stevia drops for the sweetener. No need for vanilla extract.
Easy and perfect for a delicious quick craving for cookie dough and chocolate chips. (I used a sugar free salted caramel chip! Yum!) Thank you for your great recipes and all the work you put into creating these delicious recipes!
Can these be baked?
I guess it will work! Or try my vegan chocolate chip cookie recipe, it’s a egg-free keto cookie recipe with chocolate chips