Keto Cookie Dough
An edible, no-bake keto cookie dough loaded with melty sugar-free chocolate chips and toasty almond butter. Each scoopable serving has just 3.1g net carbs and comes together in 10 minutes flat, giving you that childhood spoon-from-the-bowl treat with zero raw flour or sugar guilt.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This edible keto cookie dough delivers everything you loved about sneaking spoonfuls from the mixing bowl, minus the sugar, flour, and raw eggs. It's a quick no-bake treat you can keep stashed in the fridge for whenever a craving hits.
Ingredients
- 1 cup (96g) blanched almond flour
- 1/4 cup (32g) coconut flour
- 1/2 cup (113g) unsalted butter, softened
- 1/3 cup (75g) powdered erythritol or monk fruit sweetener
- 1/4 cup (64g) creamy almond butter, unsweetened
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
- 1 to 2 tablespoons unsweetened almond milk (as needed)
- 1/2 cup (85g) sugar-free dark chocolate chips
Instructions
- 1
Spread the almond flour and coconut flour on a dry skillet and toast over medium-low heat for 3 to 4 minutes, stirring constantly, until lightly fragrant. This removes the raw-flour taste and any safety concern. Let cool completely.
- 2
In a medium bowl, beat the softened butter with the powdered erythritol until light and fluffy, about 1 minute.
- 3
Mix in the almond butter, vanilla extract, and sea salt until smooth and fully combined.
- 4
Add the cooled toasted flours and stir until a thick dough forms. If it seems dry or crumbly, add almond milk one tablespoon at a time until it reaches a soft, scoopable cookie-dough texture.
- 5
Fold in the sugar-free chocolate chips, distributing them evenly.
- 6
Serve immediately by the spoonful, or chill 15 minutes for a firmer dough you can roll into bite-sized balls.
Tips & notes
- Use powdered (not granular) sweetener so the dough stays smooth instead of gritty. Pulse granular erythritol in a blender if that's all you have.
- Store in an airtight container in the fridge for up to 1 week, or freeze rolled balls for up to 3 months. Let chilled dough sit at room temperature a few minutes to soften before eating.
- Swap almond butter for sunflower seed butter to make it nut-free alongside coconut flour, or use peanut butter for a classic flavor.
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Frequently asked questions
- How many carbs are in keto cookie dough?
- This recipe makes 6 servings, and each serving has 3.1g net carbs (7.1g total carbs minus 4g fiber), 295 calories, 6g protein, and 27g fat. The low count comes from almond and coconut flour plus a sugar-free sweetener and chocolate chips.
- Is this cookie dough safe to eat raw?
- Yes. There are no raw eggs, and lightly toasting the almond and coconut flour eliminates the safety concern that comes with truly raw flour. It's designed to be eaten straight from the bowl.
- Can I bake this cookie dough into cookies?
- This formula is meant to be eaten raw and doesn't contain eggs or leavening, so it won't spread or rise like a baked cookie. For baked keto cookies you'd need a different recipe with egg and baking powder.
