Edible Keto Cookie Dough

My roommate caught me eating raw cookie dough straight from the bowl at midnight and gave me this horrified look. I explained that keto dough uses no eggs and actually needs to be eaten raw. Now we both keep a batch in the fridge for late night movie cravings.

I brought a container to a game night last month and my friend who normally hates anything keto finished half the bowl. She kept asking what the secret ingredient was, looking genuinely confused that something sugar free could taste this indulgent.

Ingredients

• Almond flour: Use superfine blanched for the smoothest texture. Regular almond flour can leave a slightly grainy finish.
• Coconut flour: This absorbs moisture and helps create that authentic cookie dough consistency without making it dry.
• Powdered erythritol: Granulated sweetener leaves a sandy texture. Powdered blends dissolve completely into the dough.
• Sea salt: Just enough to make the chocolate chips pop and balance the sweetness.
• Unsalted butter: Softened to room temperature so it incorporates smoothly. Cold butter creates lumps.
• Vanilla extract: Pure vanilla makes a huge difference here since it is not being baked off.
• Heavy cream: Adds richness and helps achieve that fudgy texture we all love in raw dough.
• Sugar free chocolate chips: Lily brand or similar work best. Some brands have a weird aftertaste that becomes more noticeable raw.

Instructions

Whisk the dry foundation:

Combine almond flour, coconut flour, powdered erythritol, and sea salt in a large bowl until no clumps remain and everything looks uniform.

Build the dough base:

Add softened butter and vanilla extract. Mix with a spatula or hand mixer until a soft dough forms and no dry flour is visible.

Find your texture:

Stir in heavy cream one tablespoon at a time until the dough reaches your desired consistency. Some days it needs both tablespoons, some days only one.

Add the chocolate:

Fold in sugar free chocolate chips until evenly distributed throughout the dough.

Taste and adjust:

Take a small bite and add more sweetener if needed. Everyone prefers different levels of sweetness.

Chill if desired:

Serve immediately or refrigerate for 15 minutes for a firmer texture that is easier to scoop.

Save Pin

My mom called me mid recipe once asking if I was actually baking cookies and I had to explain that no, this is just going straight into my mouth. She asked for the recipe five minutes later after trying a spoonful.

Getting The Texture Right

The almond flour to coconut flour ratio creates something remarkably similar to wheat flour dough. Too much coconut flour makes it dry and crumbly, while too little leaves it greasy. The heavy cream is your texture adjuster, letting you fine tune based on humidity and personal preference.

Sweetener Options

Powdered allulose blends work beautifully here and do not have the cooling effect of erythritol. Liquid stevia monk fruit blends can also work, but start with less since they are concentrated. The dough will seem less sweet than baked cookies because heat intensifies sweetness.

Storage And Serving

Keep this stored in an airtight container in the refrigerator for up to five days. The flavors actually develop and meld after a day, making it taste even more like traditional cookie dough. Serve straight from the fridge or let it sit out for ten minutes for a softer bite.

• Roll into tablespoon sized balls and freeze on a baking sheet for portion control
• Press into a mini tart pan and top with sugar free chocolate shell
• Layer with keto ice cream in small mason jars for parfaits

Save Pin

There is something deeply satisfying about eating cookie dough without the little voice in your head worrying about raw eggs or sugar. This recipe lives in our fridge permanently now.

Recipe FAQs

→ What flours are used in this dough?

Almond flour and coconut flour create a low-carb, gluten-free base with a light texture.

→ How is sweetness added without sugar?

Powdered erythritol or another keto-friendly sweetener provides sweetness without carbs.

→ Can this dough be made dairy-free?

Yes, by substituting butter with coconut oil and heavy cream with coconut cream.

→ How should I store leftovers?

Keep the dough in an airtight container refrigerated for up to five days to maintain freshness.

→ Are there suggestions to vary the flavor?

Adding cinnamon or peanut butter enhances flavor without extra carbs.