You won’t believe these Keto Edible Cookie Dough bites are only 2 grams of carbs each! So delicious – they literally melt in your mouth! Sponsored by Plugrá® Butter.
Keto Edible Cookie Dough
Growing up, whenever we would make chocolate chip cookies, I always tried to sneak a taste of the dough. You’re not really supposed to because of the raw eggs, but I couldn’t help myself — I love cookie dough!
That’s why I’m so excited to share this keto cookie dough recipe!
Not only is our keto cookie dough safe to eat raw (no eggs!), with only 2 grams of carbs per serving, it’s guilt-free too!
It’s almost too good to be true!
Related: Be sure to try our Keto Chocolate Chip Cookies too! They’re my favorite!
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How to Make Keto Cookie Dough
- Unsalted butter
- Granulated monk fruit sweetener
- Almond flour
- Vanilla extract
- Sugar free chocolate chips
Kitchen Supplies Needed
Let’s talk a little more about the ingredients…
The Butter: Plugrá® Unsalted Butter
Because butter is the star ingredient in our low carb cookie dough, this is one area you don’t want to skimp on quality. Using premium butter results in a better-tasting cookie dough — you really can taste the difference!
We chose Plugrá® Butter because it contains more butterfat and less moisture than regular butter — the more fat the better on keto!
I also love knowing that Plugrá® is made without artificial ingredients or added hormones. It’s slow churned and crafted with real milk from American dairy farms. It’s the slow churning that results in the extra creamy texture and higher butterfat content – once you taste it you’ll see why Plugrá is the choice of the James Beard House and top chefs around the country!
The best part is that you can find Plugrá at your local Kroger. We shop at Kroger at least once a week, and I love that we can find chef-inspired ingredients like Plugrá along with all of our grocery essentials.
The Sweetener: Granulated Monk Fruit
When making a low carb dessert, you have a few different options for sweeteners.
We love monk fruit because it doesn’t have a weird aftertaste or side effects like some other sugar substitutes. Make sure to use the granulated form, as opposed to liquid.
If you don’t have any monk fruit on hand, you can use granulated erythritol. Start with the same amount (3/4 cup) and add more if needed, to taste.
I highly recommend Lakanto brand monk fruit sweeteners and if you shop through my link and use code “SOCCERMOM” you can save 15% every time you purchase!
The Finishing Touches
Almond flour is a versatile ingredient because it is low in net carbs and can be used in both baked goods, as well as no bake recipes like this keto cookie dough.
To get that real chocolate chip cookie dough flavor, we added a touch of vanilla extract and sugar free maple syrup.
Finally, we finished things off with sugar free chocolate chips. We used about a half cup, but you can use more or less depending on how much chocolate you like.
Want More Deliciousness? — Click here to see our 50 favorite gluten free dessert recipes!
How to Make Keto Cookie Dough Bites
First, cream together the butter and sugar. Add all of the other ingredients (except chocolate chips) and mix until combined.
Stir in sugar free chocolate chips by hand.
Spread the cookie dough on a baking sheet with edges and chill in freezer for 10 minutes.
Remove from freezer and use a cookie scoop to make balls.
Place the cookie dough balls on another baking sheet and freeze for 20-30 more minutes.
Now you can eat or transfer to a storage container.
How to Store Keto Cookie Dough Fat Bombs
We store our keto cookie dough balls in the freezer, so they keep their shape. As soon as they are at room temperature, they will start to soften.
I kept them in a large freezer bag and took 1-2 out at a time. They’ll start softening right away, so you don’t have to wait long to enjoy them.
Read this next: Want to know more about keto and see our results? Click here to learn “what is keto” and get our beginner’s guide!
Grab a free printable copy of our Keto Cookie Dough Recipe:
Keto Edible Cookie Dough
- Stand mixer
- Baking Sheets
- 1 cup Plugrá® Butter unsalted, softened
- 3/4 cup Monk fruit sweetener granulated
- 1 teaspoon Vanilla extract
- 1 teaspoon Sugar free maple syrup
- 1 1/2 cups Almond flour
- 1 Tablespoon Almond butter
- 1/2 cup Sugar free chocolate chips
- Cream butter and monk fruit sweetener using a stand mixer or electric hand mixer.
- Add vanilla extract, sugar free maple syrup, almond butter, and almond flour and continue mixing until batter is an even consistency.
- Stir in chocolate chips with a large spoon or spatula.
- Spread cookie dough onto a baking sheet with raised edges and chill in the freezer for about 10 minutes, so it starts to set.
- Scoop cookie dough into balls, place on baking sheet, and freeze for 10-20 minutes until set.
More of our favorite keto cookie recipes: