Edible Keto Cookie Dough Bites
When you are craving a sweet treat on a low carb diet, you’ll love these keto cookie dough balls. This edible cookie dough is made with a few simple ingredients, then frozen into single-serving balls of dough. When you pop one from your freezer, you would never guess it’s not regular cookie dough – they’re that delicious!
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Regular vs. Keto Cookie Dough
Regular cookie dough is a no-go for many reasons when on a keto diet. It typically contains both white flour and a ton of sugar, both of which will spike your blood sugar.
But in addition to the nutrition issues, regular cookie dough also contains both raw egg and raw flour, which are generally risky from a food safety perspective. Don’t get me wrong, I’ve eaten the batter many times in the past, haha, but it’s definitely something to keep in mind.
This keto cookie dough, though, is both nutritionally friendly for a low carb diet and doesn’t contain raw egg or raw wheat flour. Instead, the base is made from almond flour, which is finely pulverized almonds. Since it’s just made from nuts, and since almonds are actually pasteurized in the United States, it makes this type of “flour” quite safe to consume without cooking.
There are also no eggs in this keto cookie dough recipe, so food safety risk is minimized on that end too. Instead, you’ll combine your almond flour with butter, cream cheese, a sweetener (I use Lakanto golden), vanilla, salt, and low-carb chocolate chips.
Once everything is mixed up, you’ll scoop the dough into balls and freeze them. It takes about an hour for them to firm up, but then you can just leave them stored in the freezer and pop one out whenever you’re ready for dessert!
You’ve probably got most ingredients for this recipe on hand. Here are a few recommendations for some of the more “specialty” ingredients:
- Almond Flour – Any brand will do! I personally use NOW Foods Almond Flour or Nature’s Eats Almond Flour.
- Sweetener – In this recipe, I call for Lakanto golden. Lakanto uses a blend of erythritol and monkfruit in their sweeteners, and I find these blends of multiple ingredients do a great job of creating a sweetness most similar to standard sugar. Lakanto’s golden is their brown sugar replacement. I always have this on hand! Of course, you can also use any other granulated low-carb sweetener of your choice. (I would not recommend a liquid sweetener for this recipe).
- Chocolate Chips – I highly recommend Lily’s chocolate chips. They taste super similar to regular chocolate chips for me. They’re sweetened with both erythritol and stevia, creating great flavor and sweetness balance. If you know of another low carb chocolate chip brand, feel free to use that instead.
Each piece of keto cookie dough clocks in at 184 calories with just 2.5 grams of net carbs.
As a heads up – when you look at the nutrition breakdown in the recipe card, the total carb count looks a bit high. This is solely because food labels require counting erythritol (one of the sweeteners in Lakanto) as a carb, despite the fact that it doesn’t contribute calories or affect blood sugar. That’s where the difference between the total and net carb count comes in. You can subtract out those carbs from erythritol (and from fiber).
Here’s the macronutrient breakdown for the recipe:
- 88% fat
- 5% net carbs
- 7% protein
88% fat! Not a bad little keto sweet treat, am I right?!
Here are some common questions that may arise when you’re making this recipe:
- Can you use another sweetener? Yes, feel free to use any granulated sweetener that you’d like.
- Can you bake these? Nope, they are just meant for eating raw, not for baking.
- Can you eat the dough without freezing? Yes, but I find it tastes much better in frozen balls. Plus, the later makes portion control a bit easier.
- Can you make this dairy free? Yes, you can use a vegan butter or coconut oil in place of the butter and cream cheese. You may just need to play with the amounts a bit. And then also be sure to double check that your chocolate chips are dairy free. Lily’s dark chocolate chips did not contain dairy at the time this was published, but they are processed on equipment that also processes milk products.
- Can you make this nut free? I haven’t been able to figure out a way to do that. Unfortunately, the almond flour is an essential ingredient to this recipe.
I hope you enjoy this recipe! My whole family loves to snack on these right outta the freezer, and I think you will too. 🙂 If you get a chance to try it, please feel free to leave a recipe rating or comment below.
Edible Keto Cookie DoughYummy Keto Cooking
- 1/3 cup butter, softened
- 2 ounces cream cheese, softened
- 1/3 cup Lakanto golden sweetener (or another keto granulated sweetener)
- 1 cup almond flour
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1/4 cup Lily’s dark chocolate chips (or another keto-friendly chocolate chip brand)
- In a medium bowl, mix together the butter, cream cheese, and sweetener until light and fluffy.
- Stir in the almond flour, vanilla, and salt. Fold in the chocolate chips.
- Scoop into 8 balls and place on a plate or baking sheet. Freeze for an hour, then transfer to a freezer storage bag or container. Store in the freezer and enjoy right from there as desired.