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 admit, I am sorely tempted every time I make a batch of Keto Chocolate Chip Cookies. No-bake Keto Cookie Dough to the rescue! It’s egg free, sugar free, and grain free, so it satisfies that craving in a safe and healthier way.
🍪 Love cookie dough recipes? Try Protein Cookie Dough Bark or Keto Cookie Dough Ice Cream Bars next!
It’s not just the raw eggs that make eating conventional cookie dough a health risk. Uncooked wheat flour can also contain food borne pathogens that cause serious illness. But this almond flour cookie dough is free from both of those dubious ingredients.
And oh boy, is it ever tasty. It might just be one of my favorite easy keto desserts. I love rolling it into balls and turning them into keto truffles. I took some to a party once and they were the first dessert to disappear!
Reader’s Thoughts
“Thank you thank you thank you. This cookie dough is literally THE BOMB. This is a “staple snackage” for this t2 diabetic. One nibble and all is right in my little part of the world. Thank you for this recipe.” — Tammy
“This recipe was so easy to make and the cookie dough was delicious.” — Joyce
Ingredients and Substitutions
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. I recommend Bob’s Red Mill, but many readers like Blue Diamond as well. For nut-free, you can try sunflower seed flour, but the dough will have a grayish appearance.
- Collagen: Collagen protein helps give the dough a softer, stickier quality that’s more reminiscent of conventional cookie dough. However, if you don’t want to use it, you can add another 1/2 cup of almond flour instead.
- Powdered sweetener: A confectioner’s style sweetener is imperative here, to avoid any grittiness. But you can use either erythritol-based or allulose-based sweeteners.
- Chocolate chips: I like using keto-friendly mini chocolate chips to get better distribution throughout the dough.
- Dark chocolate: If you plan on making keto cookie dough truffles, you can dip them or drizzle them with chocolate.
- Cocoa butter: 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.
How to Make Keto Cookie Dough
- Combine the dry ingredients: Whisk together the almond flour, sweetener, collagen powder, and salt.
- Stir in the wet ingredients: Stir in the butter and vanilla until the dough comes together. Serve as is or turn into truffles.
- For the truffles: Roll the dough into 24 balls and place on a waxed paper lined baking sheet. Freeze until solid.
- Melt the chocolate: Set up a double boiler and melt the chocolate and cocoa butter together.
- Dip or Drizzle: Dip half of the cookie dough balls into the melted chocolate and toss to coat. Drizzle the remaining chocolate over the remaining truffles. Refrigerate until set.
Tips for Success
The texture of your cookie dough relies heavily on the almond flour you use. The more coarse it is, the more grainy the dough will be. While many brands call themselves “finely ground”, but aren’t. Again, I recommend Bob’s Red Mill or Blue Diamond. The Costco Kirkland brand is pretty good as well.
Using collagen in recipes like keto cookie dough help create a better consistency. It adds a slight stickiness and softness that mimics the real deal. It also helps lower the carb count and provides additional protein. If you choose not to use it, your dough may be a bit more crumbly.
Sweetener Options: You can use any kind of powdered sweetener you like best. You can even use highly concentrated sweeteners like stevia or monk fruit extract. However, I don’t recommend things like liquid allulose, as it will throw off the wet/dry ratio.
Keto Cookie Dough Recipe
Ingredients
Cookie Dough
- 1 2/3 cup (186.67 g) almond flour
- 1/2 cup (54 g) collagen protein powder, (aka collagen peptides)
- 1/2 cup (91 g) powdered sweetener, erythritol or allulose
- 1/4 tsp (0.25 tsp) salt
- 6 tbsp butter
- 1 tsp vanilla extract
- 1/3 cup (60 g) mini sugar-free chocolate chips
- Water, if needed
Truffles
- 3 ounces (85.05 g) sugar-free dark chocolate, chopped
- 1/2 ounce (14.17 g) 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, combine 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
Storage Information
Store the dough or truffles in a covered container in the fridge for up to 2 weeks. You can also freeze the dough or the truffles for up to 2 months.Nutrition
Frequently Asked Questions
While uncooked wheat flour can contain harmful bacteria such as E. coli, almond flour is simply finely ground almonds and perfectly safe to consume raw. And so this keto cookie dough can be consumed without cooking it first.
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.
For a dairy-free version, use coconut oil or a vegan butter alternative in place of the butter. Choose dark chocolate for the coating, as lighter chocolate varieties tend to contain milk solids.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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!
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.
My daughter is t1 too xxx
I can’t find the recipe
Can I use coconut flour instead of the almond flour?
No, not in this recipe. Coconut flour is much to dry and powdery.
I’ve made these and they are sooooo delicious!
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. ?
Love that idea!
Would these be considered Fat Bombs? I’m not sure since they have a lot of almond flour.
Depends on your definition of fat bombs, I suppose. But they usually don’t contain any sort of flour.
These look absolutely scrumptious! Hard to believe they are so guilt free! The perfect little sweet treat!
Guilt free cookie dough, you are a genius!
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?
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
Totally irresistible! I can’t wait to give these a try!
These are absolutely glorious! Such perfect little bites!
What a delicious, guilt-free treat — yum!
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!
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…
So glad you liked them!
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!
I used Honeyville. I love Bob’s but their almond flour is not as finely ground. That would make a difference in this recipe.
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!
I love your recipes! Thank you so much for all your work in coming up with them, trying them out, and sharing with us!
You’re welcome!
What natural sweeteners can be used?
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.
Where can we find the recipe? All we can link to is the video with no measurement
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.
I’ve tried clicking on that link several times and can’t access the recipe
Did you ever get a reply? I have the same problem!?
She did get a reply and there is a big link right under the last photo.