Edible keto cookie dough! Eat this sweet sugar-free dough as is or roll it into delicious truffles. It’s a perfect no-bake indulgence that takes only 5 minutes to make!
Raise your hand if you’ve ever gorged yourself on raw cookie dough. Haven’t we all been there? Sometimes it tastes even better than the finished cookies! I am sorely tempted every time I make my Keto Chocolate Chip Cookies.
That’s why I created this no-bake Keto Cookie Dough. It’s egg free, sugar free, and grain free, so it satisfies that craving safely and healthfully.
And oh boy, is it ever tasty. It may just be one of my favorite new easy keto desserts. I took some to a party and it was gone within minutes.
Edible cookie dough
Although many of us have done it without consequence, eating regular cookie dough raw is never recommended. Raw eggs can contain bacteria that cause a number of foodborne illnesses.
Knowing that doesn’t usually doesn’t stop us from doing it, because it’s so tasty. But thankfully we don’t have to take risks to enjoy eating keto cookie dough. Because eggs don’t actually have to be part of the equation.
And contamination from raw flour isn’t an issue here either, since it uses almond flour rather than wheat flour.
Best of all, this recipe takes only a handful of ingredients and about 5 minutes to make. And you it extra fancy by rolling the dough into balls and dipping them in chocolate. Tasty Keto Cookie Dough Truffles!
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Almond flour: For the best keto cookie dough, you really need a fine almond flour. Even brands that say finely ground on the package are often quite coarse. I recommend Bob’s Red Mill or King Arthur Baking. Many readers like Blue Diamond as well.
- Collagen: Collagen protein helps give the dough a softer, stickier quality that’s more reminiscent of conventional cookie dough. It also gives this recipe a nutritional boost! However, if you don’t want to use it, you can add another ½ cup of almond flour instead.
- Powdered sweetener: A confectioner’s style sweetener is imperative here, to avoid any grittiness.
- Chocolate chips: I like using keto-friendly mini chocolate chips to get better distribution throughout the dough. The mini chips from People’s Keto are perfect for this recipe.
- Dark chocolate: If you plan on making keto cookie dough truffles, you can dip them or drizzle them with melted chocolate. I did half of mine fully dipped, and the other half simply had a drizzle overtop.
- Cocoa butter: Keto chocolate tends to be quite thick when you melt it, making it hard to dip truffles. A little cocoa butter helps melt the chocolate more smoothly and thins it out a bit. You can use coconut oil as well, but it makes them much more melty at room temperature.
- Pantry staples: Butter, vanilla, salt.
Step by step directions
1. Combine the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, collagen, and salt. Make sure to break up any clumps in the almond flour and sweetener.
2. Stir in the wet ingredients: Stir in the butter and vanilla extract until the dough comes together. If the dough is crumbly, add water a few teaspoons at a time. Stir in the chocolate chips.
Seriously… that’s all it takes to make keto cookie dough!
To make truffles
1. Freeze the balls: Place the balls on a waxed paper-lined baking sheet and freeze until solid, about 1 hour.
2. Melt the chocolate: In a heatproof bowl set over a pan of barely simmering water, combined the chocolate and cocoa butter, stirring until smooth.
3. Dip or Drizzle: Dip half of the cookie dough balls into the melted chocolate and toss to coat. Place the remaining melted chocolate in a ziploc bag and snip off a tiny corner. Drizzle the chocolate over the remaining truffles. Refrigerate all the truffles until the chocolate is set, about 20 minutes.
Expert tips and FAQ
Why add collagen? Using collagen in recipes like keto cookie dough help create a better consistency. It adds a slight stickiness and softness that mimics real cookie dough. It also helps lower the carb count and provides additional protein, making it even healthier.
Dairy-Free Option: Use melted coconut oil in place of the melted butter.
Regular cookie dough usually contains eggs and should not be eaten raw. It is meant to be baked into cookies first. But this edible keto cookie dough can be consumed raw, as it contains no eggs or other possible sources of contamination.
Wheat flour is not safe to eat raw, as it can contain harmful bacteria such as E. coli. However, this keto cookie dough recipe is made from almond flour, which is simply ground almonds and is safe to eat raw.
Absolutely! This cookie dough recipe is good for up to two weeks in the fridge. You can even freeze the dough or the truffles for several months.
More keto recipes you might like
- Keto Chocolate Chip Cookie Cheesecake Bars
- Cookie Dough Ice Cream Bars
- Easy Keto Skillet Cookie
- Keto Cookie for One
- Keto Peanut Butter Cup Cookies
Keto Cookie Dough Recipe
Ingredients
Cookie Dough
- 1 ⅔ cup almond flour
- ½ cup collagen protein powder (aka collagen peptides)
- ½ cup powdered Swerve Sweetener
- ¼ teaspoon salt
- 6 tablespoon butter
- 1 teaspoon vanilla extract
- ⅓ cup mini sugar-free chocolate chips
- Water, if needed
Truffles
- 3 ounces sugar-free dark chocolate chopped
- ½ ounce cocoa butter
Instructions
Cookie Dough
- In a large bowl, whisk together the almond flour, sweetener, collagen, and salt. Make sure to break up any clumps in the almond flour and sweetener.
- Stir in the butter and vanilla extract until the dough comes together. If the dough is crumbly, add water a few teaspoons at a time. Stir in the chocolate chips.
- Serve as is, or roll into 24 (twenty four) 1-inch balls.
Truffles
- If making truffles, place the balls on a waxed paper-lined baking sheet and freeze until solid, about 1 hour.
- In a heatproof bowl set over a pan of barely simmering water, combined the chocolate and cocoa butter, stirring until smooth.
- Dip half of the cookie dough balls into the melted chocolate and toss to coat. Lift out with a fork and tap the fork on the side of the bowl to remove excess chocolate. Place back on the waxed paper lined baking sheet.
- Place the remaining melted chocolate in a ziploc bag and snip off a tiny corner. Drizzle the chocolate over the remaining truffles. Refrigerate all the truffles until the chocolate is set, about 20 minutes.
Notes
Cookie Dough Truffles Nutrition
2 truffles per serving:240 calories
18.7g fat
8.4g carbs
12.4g protein
4.9g fiber
Cindy says
HI Carolyn, my question is about the collagen protein powder. I don’t have any. Is there one you would recommend that is a good multi-purpose that I could use for any of your recipes that calls for collagen protein powder? And I’m just wondering could I buy a small amount of this to try at a health food store or maybe in bulk at the grocery store?
Thanks in advance, Cindy
Carolyn says
I don’t know about the health food stores and what they offer. But there are many great, trustworthy brands of collagen, such as Perfect Keto, Vital Proteins, Ancient nutrition, etc. Thrive Market’s brand works well too. Get the unflavored variety so you can use it in many different recipes.
Cindy says
Thank you, I will look.
Rosa says
Are the nutritional facts for just the cookie dough or is that including the truffle cookie dough?
Carolyn says
For the dough. But the nutritional for the truffles are in the recipe notes.
Rosa says
Thank you
Alana says
please update the post to include butter instructions. ingredients just says “butter”…. instead of “butter, softened” or “butter, melted”. instructions never say whether to soften or melt the butter, but it says to “stir in butter”, so it can’t be left in solid brick form. I searched the blog part of page for guidance &/or the video , but found neither. finally I opened youtube to search for the recipe video and found it. ANSWER: MELTED! 😁 Now that I know what to do, I’m super excited to try it out!
Kathi says
I saw another comment where you recommended using Salted Caramel Collagen, but wondered why none of the keto chocolate chip cookie dough recipes (this one included) I’ve seen use Swerve Brown (or even molasses) since, to me, that is an essential flavor component of traditional chocolate chip cookies (and cookie dough!).
I think it’s why none of the keto cookie dough recipes I’ve tried have tasted close to regular cookie dough to me. I will try this one with the Salted Caramel collagen because I think that may be closer to what I’m looking for, but just thought I’d pose the question. (And if the graininess is the reason, I actually like that texture in regular cookie dough.)
Carolyn says
Do you want to eat gritty cookie dough? Because that’s why this doesn’t use Swerve Brown. I would LOVE that flavor in my cookie dough if it would blend in without grittiness. But it won’t. Feel free to use if it you want.
Kathi says
I will def try with the salted caramel collagen first, but plan to also tinker around with it by replacing part of the powdered with Swerve brown, and/or by adding a tiny bit of molasses.
When using salted caramel collagen, would you omit or decrease the salt?
Peggy Rhew says
These were amazing. Have been looking for something small that totally satisfies the need for a small sweet. Keeps us from going overboard.and didnt take long to have them ready doe us. I make them while i canned 4 dozen jars of green beans.
Carolyn says
Glad you enjoyed it!
Medez says
Hello. These look soooo good!! Question- all collagen I have tried has weird taste – some have it more noticable, some less, but they all have that taste. I think it would make the cookie dough taste bad. is the collagen you have the link for tasteless? which one of those do you use – plain or with flavour?
Carolyn says
Some definitely do but the flavour of this cookie dough should overpower it (you can also add more vanilla if you want). I love Perfect Keto across the board (plain and flavoured). But let me say that if you REALLY want something good in these, you should use the Perfect Keto Salted Caramel collagen. It is fantastic, has no weird taste, and I use it in my mid-morning cappuccino every day. I use it in some baked goods too and it adds just a lovely caramel-y flavour.
If you use ALLDAYIDREAM20, you can get 20% off all their products http://bit.ly/36XvkXB
Lori Mathers says
OMG, these are SOOOOOO easy and SOOOOOO delicious!!!
Keep these amazing recipes coming, Carolyn.
Christine says
So before I start making these and wasting a whole batch–the collagen powder I have in house contains collagen, xanthan gum, and stevia. It is vanilla flavored; which could be a good thing. Should I go get a different unflavored one or give this a go? Any advice would be great. Thanks!
Carolyn says
I think you can use it! Just hold back a little on the sweetener until you taste it.
christine says
thank you! can’t wait to have at these….I just made “real” cookies for a friend and need some for myself!
Amanda says
I love your recipes! These are amazing! It was very difficult to stop at 2!! Thanks so much for sharing:-)
Linn Morales says
Carolyn, Your video used cocoa butter and suggested coconut oil.I was wondering how much of each if I wanted to use one of those choices over butter?
Carolyn says
Use 1/2 ounce cocoa butter or 1 tbsp coconut oil.
Zoe says
On this page is says 9.11 carbs for 2 bites, but on the Swerve page is says 7 carbs for 1 bite. What is the difference?
Carolyn says
I do my own calculations with my software, so I really can’t say how they do theirs.
Franny says
I used your link for the swerve sweetener two weeks ago but now when I try to go there it brings an error page is ther somewhere else I can get the low carb swerve sweetener recipe? I need it for a party tomorrow
Carolyn says
I clicked through no problem.
Instructions
Cookie Dough Bites
In a large bowl, whisk together the almond flour, confectioner’s Swerve, and salt. Stir in melted butter and vanilla extract, then stir in chocolate chips.
Scoop dough out by the rounded tablespoon and squeeze in your palm a few times to help it hold together, then roll into a ball. Place on a waxed paper lined cookie sheet and repeat with remaining dough.
You can stop there, if you like, as these are good as is. But if you want to dip them or drizzle them in chocolate, place the cookie sheet in the freezer for 1 hour.
Chocolate Coating/Drizzle (Optional)
Set a heatproof bowl over a pan of barely simmering water. Melt chocolate and butter together until smooth. Dip about half of the balls completely in the chocolate, lifting out with a fork and tapping the fork on the side of the bowl to remove excess chocolate. Place back on cookie sheet.
Transfer the remaining chocolate to a ziploc bag with the very tip of the corner cut off. Drizzle melted chocolate over remaining cookie dough bites.
Set in fridge for 20 minutes or so until chocolate is set. Keep cookie dough bites refrigerated.
Makes about 24 cookie dough bites.
Carolyn says
2 cups almond flour
1/2 cup confectioner’s Swerve Sweetener
1/4 tsp salt
6 tbsp butter, melted
1 tsp vanilla extract
1/3 cup sugar-free chocolate chips
Nicki Hutchman says
Hey would really appreciate the measures for the ingredients please – I can’t even find the link mentioned above that the writer says doesn’t work?
Please help, many thanks for a great recipe.
Carolyn says
BIG highlighted link that is under the last photo and before the nutritional info. https://swervesweet.com/recipes/chocolate-chip-cookie-dough-bites/