Indulge your cookie dough cravings guilt-free with this delicious keto cookie dough recipe! It’s a simple, no-bake treat ready in minutes, boasting just 1g net carbs per serving. This recipe is low-carb, keto-friendly, and gluten-free, perfect for a quick snack or sweet indulgence.
Try these delicious keto cookie recipes: Keto shortbread cookies, keto ginger snaps, or my super easy keto peanut butter cookies.
Why You’ll Love This Keto Cookie Dough
- Quick & Easy: Ready in under 10 minutes with minimal effort.
- Low Carb: Only 1g net carbs per serving, making it perfect for those on a ketogenic diet.
- Sugar-Free: Sweetened with erythritol, a natural sugar substitute.
- Gluten-Free: Made with almond flour, suitable for those with gluten intolerance.
- Delicious: Rich, buttery, and packed with chocolatey goodness.
Ingredients
- 1 cup almond flour
- 3 tablespoons erythritol (or your preferred powdered sweetener)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla essence
- 1/3 cup sugar-free chocolate chips
How to Make Keto Cookie Dough
- Combine Ingredients: In a bowl, mix almond flour, erythritol, butter, heavy cream, and vanilla essence until well combined.
- Add Chocolate Chips: Fold in the sugar-free chocolate chips.
- Chill: Roll the mixture into 8 balls and refrigerate for at least 30 minutes.
- Enjoy: Serve chilled as is or alongside a keto vanilla latte.
Tips & Tricks
- If the dough is too crumbly, add a few drops of heavy cream until it reaches the desired consistency.
- Experiment with different sugar-free chocolate chips for a unique twist (mint, white chocolate, etc).
- Add a pinch of salt to enhance the flavor, but not so much that it tastes salty.
How to Store Keto Cookie Dough
Store your keto cookie dough in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Frequently Asked Questions
Yes, you can substitute erythritol with any other powdered keto-friendly sweetener, such as monk fruit or allulose. Adjust the amount according to your preferred sweetness level.
While this recipe is designed for no-bake cookie dough, you can experiment with baking it at a low temperature. However, the texture might be different due to the absence of eggs. Here are some cookie recipes that you can bake.
Keto Cookie Dough (1g Carbs)
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Ingredients
- 1 cup Almond Flour
- 3 tablespoons Erythritol
- 2 tablespoons Unsalted Butter softened
- 2 tablespoons Heavy Cream
- 1 teaspoon Vanilla Essence
- 1/3 cup Sugar-Free Chocolate Chips
Instructions
- In a small bowl, add all the ingredients, except the chocolate chips. Mix well.1 cup Almond Flour, 3 tablespoons Erythritol, 2 tablespoons Unsalted Butter, 2 tablespoons Heavy Cream, 1 teaspoon Vanilla Essence
- Stir through the chocolate chips.1/3 cup Sugar-Free Chocolate Chips
- Roll the mixture into 8 balls and set in the fridge for 30 minutes.
- Enjoy as they are or with a delicious Vanilla Latte.
Video
Notes
Nutrition
This low-carb chocolate chip cookie dough recipe makes eight servings. One serving is one cookie dough ball and has 1g net carbs.
Looking for more delicious Keto Snacks; try our;
To make a larger batch of this Keto Cookie Dough recipe, adjust the servings above.
I love your recipes , thank you. However, I’m in the UK and I do get frustrated that the recipe conversion to metric option often doesn’t work. If you could sort this out (like on this cookie dough recipe) everything would be spot on. Thanks
Hello Jane, sorry about that. The unit converter in the recipe card should be working now. With this cookie dough recipe, the metric and imperial versions are the same. Cheers
Truly the most delicious keto dessert I have tasted since starting keto. Thank you SO much for this recipe!
So glad you enjoyed the cookie dough Sunshine.
I switched out the butter for sugar free peanut butter
What a great idea, Alysha! I bet they were delicious!!
Delicious! It actually tastes like cookie dough!
Hi , I am new to Keto and finding it hard as I do have a very sweet tooth. I have just made these and OMG they are divine. Ty
Sorry—forgot to leave rating!
I thought these were great! I used a little less Erythritol only because I didn’t want them super sweet (with the chocolate chips already in there) I used Lily’s Dark Chocolate chips (Stevia sweetened) which are quite tasty. I also used salted butter as I thought it would balance the sweet taste—and I think it did taste good. This is an easy recipe and a nice small batch for the week! I may try it with cashew meal and see how that goes. Thanks so much!
Glad you enjoyed it, Paula! Thanks for stopping by 🙂
Wow wow WOW they are SO delicious! Thank you so much!
I think I’d have to make half this serving because I know I’ll want to devour all of it haha great recipe!