Homemade Keto Cookie Dough

This amazingly delicious keto cookie dough is made with almond flour and dark chocolate chips. It's just as good as the real thing!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 0

Rest time 10

Total Time 30

Servings cookie dough balls

Calories 148kcal

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!

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.