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
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- 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.
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Are the nutritional facts for just the cookie dough or is that including the truffle cookie dough?
For the dough. But the nutritional for the truffles are in the recipe notes.
Thank you
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!
Thank you, Alana! I had the same question, and you saved me the time of watching the video!
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.)
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.
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?
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.
Glad you enjoyed it!
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?
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.
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OMG, these are SOOOOOO easy and SOOOOOO delicious!!!
Keep these amazing recipes coming, Carolyn.
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!
I think you can use it! Just hold back a little on the sweetener until you taste it.
thank you! can’t wait to have at these….I just made “real” cookies for a friend and need some for myself!
I love your recipes! These are amazing! It was very difficult to stop at 2!! Thanks so much for sharing:-)
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?
Use 1/2 ounce cocoa butter or 1 tbsp coconut oil.
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?
I do my own calculations with my software, so I really can’t say how they do theirs.
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
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.
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
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.
BIG highlighted link that is under the last photo and before the nutritional info. https://swervesweet.com/recipes/chocolate-chip-cookie-dough-bites/
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.
I dipped mine in the chocolate and it was so bitter. Any suggestions for using a sweeter chocolate
Did you use unsweetened chocolate, by chance? Sounds like you did.
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.
Where the heck is the amount of ingredients? I have looked I don’t know how many times
There is a link that will take you right to the recipe.
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 ??
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!!
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.
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
All nutritional counts are per serving.
Thank you,
~Donna
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!
There is a link to the recipe at the bottom of the post.