Edible Keto Cookie Dough

Standing in my kitchen at midnight, spoon in hand, I realized raw cookie dough might actually be the best part of baking. This keto version happened after I gave up sugar but couldn't shake that craving for something sweet, creamy, and slightly rebellious to eat straight from the bowl.

My sister caught me making this during a movie marathon and demanded the recipe. Now she keeps a batch in her dorm room fridge for exam week stress eating.

Ingredients

• Almond flour: Superfine blanched almond flour creates the smoothest texture and no gritty aftertaste
• Coconut flour: Just enough to absorb moisture and give that classic dough consistency
• Powdered erythritol: Dissolves beautifully unlike granulated sweeteners that stay grainy
• Sea salt: Essential for balancing sweetness and bringing out chocolate flavor
• Unsalted butter: Softened to room temperature so it blends seamlessly into the flours
• Vanilla extract: Pure vanilla makes all the difference in raw dough
• Heavy cream: Adds creaminess one tablespoon at a time until perfectly scoopable
• Sugar-free dark chocolate chips: The crowning glory that makes it taste like the real deal

Instructions

Whisk the dry foundation:

In a large bowl, combine almond flour, coconut flour, powdered erythritol, and sea salt until no clumps remain

Build the dough base:

Add softened butter and vanilla extract, mixing with a spatula or hand mixer until a soft dough forms

Find your texture:

Stir in heavy cream one tablespoon at a time until dough reaches your desired consistency

Add the chocolate:

Fold in sugar-free chocolate chips evenly throughout the dough

Taste and adjust:

Sweeten to your preference, then serve immediately or chill for 15 minutes

Save

This became my go to when friends drop by unexpectedly. I just scoop it into pretty bowls and watch their faces when they realize they can actually eat raw cookie dough without any guilt.

Making It Your Own

A pinch of cinnamon transforms this into something reminiscent of snickerdoodle dough. Sometimes I swirl in a tablespoon of peanut butter when the craving hits hard.

Texture Secrets

The chill time is optional but creates that perfect scoopable consistency you remember from childhood. Room temperature dough is softer and almost melty.

Serving Ideas

Roll into balls and store them like truffles for grab and go snacking.

• Top with a sprinkle of flaky salt for something fancy
• Serve alongside fresh berries to cut the richness
• Press into a lined pan and cut into squares

Save

Sometimes the simplest recipes are the ones that stick around longest, and this dough has earned its permanent place in my rotation.

Common Recipe Questions

→ What flours are used in this dough?

Almond flour and coconut flour provide a low-carb, nutty base for the dough with a light texture.

→ How is sweetness added without sugar?

Powdered erythritol is used as a keto-friendly sweetener, keeping the dough sugar-free yet sweet.

→ Can the dairy ingredients be substituted?

Yes, softened butter can be replaced with coconut oil and heavy cream with coconut cream for dairy-free options.

→ How do I make the dough firmer?

Chill the dough in the refrigerator for about 15 minutes to achieve a scoopable, firmer texture.

→ What optional add-ins enhance the flavor?

Adding a pinch of cinnamon or a tablespoon of peanut butter can boost flavor and richness.

→ Is this dough safe to eat raw?

Yes, this dough uses safe-to-eat low-carb ingredients suitable for immediate consumption.