This amazingly delicious keto cookie dough is made with almond flour and sweetened with stevia (or your favorite sweetener). It's true comfort food!
It shouldn't come as a surprise that cookie dough made with almond flour is delicious. After all, almond flour tastes much better than wheat flour! It's just ground almonds. This delicious dough is ready in about 30 minutes, and my teenage tester says it's just as good as the real thing. It's perfect with coffee or iced coffee!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Butter: I use unsalted butter.
- Sweetener: I use stevia. You can use a granulated or powdered sweetener, but not a liquid one (except stevia). The amount of stevia I use in this recipe is equal to about ⅓ cup of granulated sweetener.
- Vanilla extract: Instead of 1 teaspoon of vanilla extract, you could use ½ teaspoon of almond, coconut, or orange extract.
- Almond flour: I use blanched, finely ground flour. Please don't use coarse almond meal.
- Dark chocolate chips: The darker you can go and still enjoy them, the better. The chocolate chips I typically use contain 85% cacao. You can use your favorite brand, keeping in mind that the nutrition info will change.
Instructions
This is such an easy recipe - one of the easiest keto desserts in my repertoire. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
You start by mixing almond flour, melted butter, stevia, and vanilla. To make the flavor more interesting, add just a bit of Kosher salt. Add almond flour and knead the mixture into a dough.
Form the mixture into balls and top them with chocolate chips.
Enjoy immediately, or store for up to five days.
Help! I can't stop eating them! 🙂
Bev
Read more comments
Help! I can't stop eating them! 🙂Recipe Tips
- Before shaping the dough into balls, I recommend freezing it for a few minutes to make it easier to work with. But if you don't mind working with oily, somewhat stubborn dough, this step is not strictly necessary. I usually shape the dough balls right after mixing the dough.
- Storage: You can store the leftovers in an airtight container in the fridge for up to five days. You can also freeze them for up to 3 months in freezer bags. Allow them to thaw overnight in the fridge before enjoying them.
Recipe Card
Keto Cookie Dough Recipe
Video
Ingredients
- 6 tablespoons unsalted butter
- 1 teaspoon stevia glycerite - equals ⅓ cup of sugar
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1 ½ cups superfine almond flour - 6 ounces
- 60 dark chocolate chips - 1 ounce
Instructions
- Place the butter in a medium microwave-safe bowl. Melt it in the microwave in 30-second sessions. Using a fork, mix in the stevia, vanilla, and kosher salt.
- Add the almond flour. Mix it in with a fork and then lightly knead the dough with your hands until smooth.
- Place the dough in the freezer for 10 minutes to help it set and make it easier to work with.
- Divide the dough into 12 equal parts, each weighing about 20 grams. You can use a heaping measuring tablespoon for each of them. Using your hands, shape each part into a smooth ball. The dough will be oily and sticky, but not impossible to work with.
- Insert 5 chocolate chips into the surface of each ball.
- Allow the dough balls to set for about 15 minutes at room temperature before enjoying them. But if you can’t help yourself and dig right in, that’s fine, too!
Notes
- Before shaping the dough into balls, I recommend freezing it for a few minutes to make it easier to work with. But if you don't mind working with oily, somewhat stubborn dough, this step is not strictly necessary. I usually shape the dough balls right after mixing the dough.
- You can use a granulated or powdered sweetener, but not a liquid one (except stevia). The amount of stevia I use in this recipe is equal to about ⅓ cup of granulated sweetener.
- You can store the leftovers in an airtight container in the fridge for up to five days. You can also freeze them for up to 3 months in freezer bags. Allow them to thaw overnight in the fridge before enjoying them.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sherry says
I have a severe tree nut allergy. Is there a different flour I can use that would still be low carb?
Vered DeLeeuw says
Hi Sherry,
I'm so sorry - I only tested this recipe with almond flour.
Bev says
Help! I can't stop eating them! 🙂
Vered DeLeeuw says
Haha I can relate! Glad you like them, Bev.