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
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- 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
Lenka says
I made them yesterday thinking that I would keep them in the fridge for my self when I need something sweet. My boys wanted to try…. they came for another one, then again, again…nothing left 🙂 I guess I need to make them again.
Josh says
I dipped mine in the chocolate and it was so bitter. Any suggestions for using a sweeter chocolate
Carolyn says
Did you use unsweetened chocolate, by chance? Sounds like you did.
Josh says
YEs did ! What kind of chocolate do you suggest I use to dip/drizzle them in? I tried to melt Lilly’s chips and it did not work well.
Christina says
Where the heck is the amount of ingredients? I have looked I don’t know how many times
Carolyn says
There is a link that will take you right to the recipe.
Sherri says
Hi I clicked the link and it sent me to a wrong webpage that states it isn’t working… I wanted to make it now but don’t see your recipe ??
Sherri says
HI I don’t know if you realize that swerve sweetener had changed their website name which is why your above link didn’t work at all so you may want to recheck it. The original website is https://swervesweet.com/recipes/chocolate-chip-cookie-dough-bites
you wrote the website as swervesweetener.com so that is why it wasn’t working. Thanks!!
Carolyn says
The real problem is actually that they switched recently to a secure website (https) and that broke many of my links to them. I am waiting on them to re-direct all the links as it would be a great deal of work for me to go through and change them all.
Donna Fairhurst says
Just curious if the calorie count is for only 2 truffles or for all 24 and then you divide for your 2 truffle serving?
thank you,
~Donna
Carolyn says
All nutritional counts are per serving.
Donna Fairhurst says
Thank you,
~Donna
Karen Pierce says
These look delish. What are the basic measurements, please? Wondering how much almond flour to sweetener. I didn’t see an actual recipe. Maybe I missed something ? Thanks!
Carolyn says
There is a link to the recipe at the bottom of the post.
Pam Shultz says
I love your recipes very much! One thing that would make them even more awesome is if the nutrition information would be on the printout. I have a newly diagnosed T1 Diabetic daughter that LOVES to cook. We have to account for every carb that enters her mouth. So I find my self copying and pasting into a word document with the nutrition before printing. It is no problem at all if you can’t!
Thanks for all you do! We save the recipes we use in a big old “personal” recipe binder!
Carolyn says
I am working on that. I have to pay someone to go back and put the nutritional info into the proper form, now that I’ve switched recipe plug ins.
Tracey edwards says
My daughter is t1 too xxx
Sherry says
I can’t find the recipe
Minnick Michelle says
Can I use coconut flour instead of the almond flour?
Carolyn says
No, not in this recipe. Coconut flour is much to dry and powdery.
Niamh says
I’ve made these and they are sooooo delicious!
Tammie says
I’ve made these quite a few times now. Everyone loves them (even the neighbor kids). Lately I’ve been pushing the batter into a glass square container with a plastic lid. I spray the container well and put some wax or parchment paper in the bottom. Throw in the refrigerator and cut once chilled. Chocolate chip cookie dough fudge. ?
Carolyn says
Love that idea!
Carol says
Would these be considered Fat Bombs? I’m not sure since they have a lot of almond flour.
Carolyn says
Depends on your definition of fat bombs, I suppose. But they usually don’t contain any sort of flour.
Trish - Mom On Timeout says
These look absolutely scrumptious! Hard to believe they are so guilt free! The perfect little sweet treat!
Miss @ Miss in the Kitchen says
Guilt free cookie dough, you are a genius!
Jenni says
These look adorable and delicious! I was wondering, are those mini chocolate chips in the image? If so, where did you find sugar-free mini chips?
Carolyn says
Those are just Lily’s chocolate chips…they are sort of a medium size between minis and regular, which is one of the things I like about them. http://www.amazon.com/gp/product/B00H2AAXMQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00H2AAXMQ&linkCode=as2&tag=aldaidrabfo05-20&linkId=IGJJ3ZQSZ5XIZMSP
Lori @ RecipeGirl says
Totally irresistible! I can’t wait to give these a try!
Alida says
These are absolutely glorious! Such perfect little bites!
Joan Hayes says
What a delicious, guilt-free treat — yum!
Brianne @ Cupcakes & Kale Chips says
The first year that I ever took on major Christmas cookie baking, I ate wayyy too much dough. That experience has kept me from repeating the mistake, not that I haven’t wanted to. I have to make these so I can experience cookie dough goodness again!
Susan says
Awesome, super easy, and another winning recipe! I just love when I can immediately go into my kitchen and knock out another of your genius creations. Keeping DH’s sweet tooth satisfied…priceless!
Time to make the Pumpkin Spice Sex in a Pan again…
Carolyn says
So glad you liked them!
Jenny says
I always love going to your site because it’s like you’ve read my mind each time. I needed a little sweet treat tonight and I whipped these up and they were perfect!
I do have a question- what almond flour did you use here? your dough looks much smoother than mine. (I use bob’s red mill since it’s widely available at grocery stores.)
Thanks as always!
Carolyn says
I used Honeyville. I love Bob’s but their almond flour is not as finely ground. That would make a difference in this recipe.
Liz says
Yes, I admit, I’d rather eat cookie dough than cookies. My will power is steallar in the morning, but if I make a batch in the afternoon or evening, I cave! I think it would be much safer if I made your tempting chocolate chip cookie dough bites!
Laura F. says
I love your recipes! Thank you so much for all your work in coming up with them, trying them out, and sharing with us!
Carolyn says
You’re welcome!
Jennifer says
What natural sweeteners can be used?
Carolyn says
Swerve. It is all-natural. I don’t use artificial sweeteners 🙂 But if you mean things like honey and such, those can be used too. It will make the dough more sticky so I’d consider adding a tbsp or two of coconut flour or some more almond flour.
Beth says
Where can we find the recipe? All we can link to is the video with no measurement
Marilyn says
If you check above where it says “please see my” followed by a highlighted cookie dough recipe, click on the highlighted part and it will take you to the recipe.
Jennifer says
I’ve tried clicking on that link several times and can’t access the recipe
Ami Pierson says
Did you ever get a reply? I have the same problem!?
Carolyn says
She did get a reply and there is a big link right under the last photo.