This amazingly delicious keto cookie dough is made with almond flour and sweetened with stevia (or your favorite sweetener).
It's ready in about 30 minutes, and my picky teenage tester says it's just as good as the real thing!
I developed this recipe after my teenage daughter announced that she's been craving cookie dough lately. She had a plan: go to the supermarket, buy refrigerated cookie dough, and have at it.
When I pointed out that eating raw cookie dough wasn't such a good idea, she found what seems to be a higher quality dough that you can order online. But even that brand, which uses heat-treated wheat flour, was still very high in carbs.
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A keto alternative
What if I make a keto version? I asked. She was game! And when she tasted the dough, she loved it. We both loved it actually, maybe too much. Between the two of us, we polished off a batch in just two days. 😳
It actually shouldn't come as a surprise to anyone that cookie dough made with almond flour is amazingly tasty. After all, almond flour tastes much better than wheat flour! It's just ground almonds.
So if you don't use an egg in this recipe (and there's no reason to), it's not just tasty, but also fine to eat without baking it first.
Ingredients
You'll only need six simple ingredients to make this keto cookie dough. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Unsalted butter: Do make sure it's unsalted. I love using creamy European butter, but any butter will be great.
Sweetener: I use stevia. You might be able to use a granulated sweetener instead, but I haven't tried that.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Kosher salt: If using fine salt, you should use less of it.
Almond flour: It's best to use blanched finely ground flour in this recipe.
Dark chocolate chips: The darker you can go and still enjoy them, the better. The chocolate chips I typically use contain 85% cacao.
Instructions
Making this keto cookie dough is so easy! It's one of the easiest keto desserts on this website. Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:
Mix the ingredients. You start by mixing almond flour, melted butter, stevia, and vanilla. Add just a bit of Kosher salt to make the flavor more interesting.
Shape them into balls. Form the mixture into balls.
Top them with a few chocolate chips, and voila - you just made a truly fabulous keto dessert, and it took you all of 20 minutes!
Expert tip
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'm a very impatient person, and I usually shape the dough balls right after mixing the dough.
Frequently asked questions
You can try. The amount of stevia I use in this recipe is equal to about ⅓ cup of granulated sweetener.
Substituting a granulated sweetener for the stevia will most likely work. But since I haven't tried it myself, I can't say for sure.
As mentioned above, I use extra dark, 85% cacao chocolate chips, that I order on Amazon (the product link is provided in the recipe card below).
But obviously, you can use your favorite brand of chocolate chips, although if you do, the nutrition info will change.
Yes, you can. You can freeze it for up to 3 months in freezer bags. Allow it to thaw overnight in the fridge before enjoying it.
Variations
The best way to vary this recipe is by adding flavor extracts. So instead of 1 teaspoon of vanilla extract, you could try ½ teaspoon of almond extract, coconut extract, or orange extract.
Storing leftovers
Yes, you can. You can store the leftovers in the fridge, in an airtight container, for up to 5 days. As mentioned above, you can also freeze them for up to 3 months in freezer bags. Allow them to thaw overnight in the fridge before enjoying them.
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Recipe card
Amazing Keto Cookie Dough
INGREDIENTS
- 6 tablespoons unsalted butter
- 1 teaspoon stevia glycerite (equals ⅓ cup granulated sweetener)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon Diamond Crystal kosher salt (or a pinch of fine salt)
- 1 ½ cups blanched finely ground almond flour (6 oz)
- 60 dark chocolate chips (1 oz)
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 cookie 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 cookie dough ball, as shown in the video below.
- 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!
- Keep the leftovers in the fridge, in an airtight container, for up to 5 days. Remove them from the fridge 30 minutes before enjoying them.
WATCH THE VIDEO:
NOTES
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 