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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I love this recipe. I keep it in the freezer at all times.
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
I am just in the process of making this cookie dough and trying to mix in the butter. I’m thinking there must be something wrong ’cause the recipe says ‘stir in butter’. This isn’t stirring in. Then I read an older post from someone who wondered the same. She watched a video and it said “stir in melted butter”. It’s too late to melt it now. Please change the recipe to say “6 tbsp butter, melted”, please and thank you. I hope I can get them to turn out.
Hi Lynn. I used softened butter like I would for recipe cookie recipes and it was too dry to combine so I added a TBsp of water and it was the perfect consistency. I saw the video afterwards with the melted butter , but it worked out
I saw some cookie dough bites online and wanted some. I came across this recipe and made it. I added some extras. Tastes like cookie dough exactly. I forgot I don’t really like cookie dough and it brought me right back to my childhood! My kids said it taste like it has sugar, which was surprising coming from them.
Well, even if you don’t really like cookie dough, at least mine tastes like it! 😉
getting me through the tough carb cravings over here!!! this is a great recipe. the reason I clicked is because literally all day I was dreaming about food…
Glad you like it!
Yum!! SO Good!!!! And easy to make . . .
Delicious 😋
Carolyn, Could you replace the collagen with peanut flour or the butter with peanut butter to change these up? How about chocolate collagen? These are delicious, but sometimes you need peanut butter with your chocolate, or chocolate with your chocolate.
Use the search bar and type in “Peanut Butter Balls”. You will find that recipe and it will be just what you want!
All day I dream about food cookie dough is the best!
absolutely delicious!
Caroline’s recipes never disappoint!
have you tried using chocolate collagen in this recipe?
I have not.
Yummmmmmy good
love this rolled out and cut into bars for a quick snack!
Do you think a few of these would be good to break a 48 hr fast?
No idea… I think anything is good to break a fast, as long as it’s not sugar!
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
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.
Thank you, I will look.