Description

This Keto Edible Cookie Dough is creamy, low-carb, and completely sugar-free — the perfect no-bake treat ready in minutes!

Introduction

Let’s be honest — sometimes the best part of baking cookies is sneaking a spoonful of dough before it hits the oven. If you’ve been missing that sweet ritual on your low-carb journey, this Keto Edible Cookie Dough is about to make your day.

This easy recipe delivers everything you love about classic cookie dough — buttery richness, sweet vanilla flavor, and those irresistible chocolate chips — but without the sugar or raw flour. It’s completely safe to eat, perfectly keto-friendly, and ready in just minutes. No baking required!

Whether you’re craving a late-night treat, need a quick healthy dessert, or want something fun to share at a gathering, this low-carb dessert fits beautifully into your lifestyle. It’s creamy, satisfying, and indulgent without the guilt. Even better, it’s made with wholesome, simple ingredients that keep carbs low and flavor high.

If you love easy healthy recipes that taste like a cheat but support your keto goals, you’re in the right place. Let’s grab a spoon! 🍪✨

Recipe Equipment

You won’t need much for this simple no-bake treat:

• Medium mixing bowl
• Hand mixer or sturdy whisk
• Silicone spatula
• Measuring cups and spoons
• Airtight storage container

That’s it! No oven, no stovetop, no complicated tools.

Recipe Stat Sheet

Recipe Detail	Information
Prep Time	10 minutes
Chill Time	Optional 20 minutes
Total Time	10–30 minutes
Servings	6 servings
Difficulty	Very Easy
Diet Type	Keto, Low-Carb, Gluten-Free
Net Carbs	~3g per serving

Ingredients

• 1 cup almond flour (fine, blanched)
• 4 tablespoons unsalted butter, softened
• ⅓ cup powdered erythritol or monk fruit sweetener
• 1 teaspoon pure vanilla extract
• 2 tablespoons heavy cream (or as needed)
• ¼ teaspoon salt
• ⅓ cup sugar-free chocolate chips

Ingredient Notes

Almond Flour: Replaces traditional flour while keeping the recipe low-carb and safe to eat raw. Use fine blanched almond flour for the smoothest texture.

Butter: Provides rich, creamy flavor and that authentic cookie dough taste.

Powdered Sweetener: Powdered blends dissolve better than granulated, creating a silky texture.

Heavy Cream: Helps achieve that soft, scoopable consistency.

Sugar-Free Chocolate Chips: Make sure they’re keto-approved to keep this dessert truly sugar-free.

These ingredients work together to create a creamy, sweet, and perfectly textured dough without baking.

Step-by-Step Instructions

Step 1: Cream the Butter and Sweetener

In a medium bowl, beat softened butter and powdered sweetener together until light and fluffy. The mixture should look pale and creamy, almost like frosting.

This step ensures a smooth texture and evenly distributed sweetness.

Step 2: Add Vanilla and Cream

Mix in vanilla extract, salt, and heavy cream. Stir until everything is silky and well combined.

If the mixture looks too thick, add an extra teaspoon of cream for a softer consistency.

Step 3: Stir in Almond Flour

Gradually add almond flour, mixing slowly to avoid clumps. The dough will start to come together into a soft, slightly crumbly texture.

Keep mixing until it forms a smooth, scoopable dough.

Step 4: Fold in Chocolate Chips

Gently fold in sugar-free chocolate chips using a spatula. Distribute them evenly so every bite has sweet chocolate goodness.

Step 5: Chill (Optional)

You can enjoy immediately, or refrigerate for 20 minutes for a firmer, classic cookie dough texture.

Scoop into bowls, roll into bite-sized balls, or grab a spoon and dig in!

Serving Suggestion

This Keto Edible Cookie Dough is delicious straight from the bowl, but you can also:

• Roll into fat bombs for easy snacks
• Sandwich between two keto cookies
• Use as a topping for low-carb ice cream
• Dip in melted sugar-free chocolate
• Add to a dessert charcuterie board

It’s perfect for parties, movie nights, or whenever a sweet craving hits.

Pro Tips & Variations

Want to switch things up? Add a tablespoon of unsweetened cocoa powder for chocolate cookie dough. Stir in chopped pecans or walnuts for crunch. Craving birthday cake vibes? Add sugar-free sprinkles and a splash of almond extract.

For a dairy-free version, substitute coconut oil for butter and use coconut cream instead of heavy cream. Store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months. Let frozen dough sit at room temperature for a few minutes before enjoying.

Storage Information

• Refrigerator: Store in airtight container up to 5 days
• Freezer: Freeze up to 2 months
• Texture Tip: If firm from the fridge, let sit 5 minutes before serving

Because this recipe contains no eggs or raw flour, it’s completely safe to enjoy as-is.

Nutrition Facts (Per Serving – Estimated)

• Calories: 210
• Fat: 19g
• Protein: 5g
• Total Carbs: 8g
• Net Carbs: 3g
• Fiber: 3g
• Sugar: 1g

This makes it a satisfying keto dessert that won’t spike blood sugar.

Why This Recipe Works for Keto

Traditional cookie dough contains refined flour and sugar, making it high in carbs. This Keto Edible Cookie Dough swaps those ingredients for almond flour and sugar-free sweeteners, dramatically reducing carb count while keeping flavor intact.

It’s rich in healthy fats, moderate in protein, and perfect for a low-carb lifestyle. Plus, it’s gluten-free and grain-free.

If you’ve been craving something sweet, nostalgic, and comforting, this Keto Edible Cookie Dough delivers in every spoonful. It’s creamy, indulgent, incredibly easy to make, and completely guilt-free.

Try this easy recipe today and let me know how you customize yours! Leave a comment below, share it with friends, or save it for your next dessert craving. Happy scooping! 🍪💛