Indulge in the irresistible flavors of Keto Cookie Dough, a guilt-free treat that’s ready in just 35 minutes. Its velvety texture and rich, buttery sweetness make it perfect for satisfying cravings without breaking your goals. Why wait? In just five minutes of prep, you’ll have a dough that’s soft, creamy, and ready to chill for 30 minutes to perfection.
Each bite delivers a satisfying chew with hints of vanilla and a nutty undertone, creating a decadent experience that feels indulgent yet wholesome. This recipe is your quick fix for a sweet escape, blending simplicity with bold flavors that keep you coming back for more.
Ingredients for Keto Cookie Dough
- ¼ cup coconut oil (melted; can substitute with butter or ghee if not strictly dairy-free)
- 2 tablespoons sugar-free dairy-free milk (almond milk, coconut milk, or any preferred dairy-free option)
- 3 tablespoons sugar-free maple-flavored syrup (or any sugar-free syrup of choice, such as monk fruit or stevia-based syrup)
- 2 cups fine ground almond flour (ensure it’s finely ground for the best texture)
- ½ cup sugar-free chocolate chips (or chopped sugar-free dark chocolate for a richer flavor)
Step-by-Step Instructions
- Mix wet ingredients: In a medium mixing bowl, combine the melted coconut oil, dairy-free milk, and sugar-free maple syrup. Stir until fully blended.
- Add almond flour: Gradually stir in the almond flour, mixing just until the ingredients are combined. Avoid overmixing to keep the dough tender.
- Fold in chocolate chips: Gently fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
- Chill the dough: Refrigerate the dough for 30 minutes or until firm. This step is crucial for easy handling and shaping.
- Shape the dough: Once chilled, roll the dough into teaspoon-sized balls and place them on a cookie sheet lined with parchment paper.
- Refrigerate until ready to serve: Keep the dough balls refrigerated until you’re ready to enjoy them. Serve chilled for the best texture.
Creative Toppings and Mix-Ins
Take your Keto Cookie Dough to the next level by adding fun toppings or mix-ins! Try sprinkling a pinch of sea salt on top for a sweet-and-salty twist. For extra crunch, mix in chopped nuts like pecans or walnuts. If you’re a fan of texture, consider adding unsweetened shredded coconut or a handful of sugar-free white chocolate chips for variety.
Perfect Pairings for Serving
This Keto Cookie Dough is delicious on its own, but it also pairs wonderfully with other treats. Serve it alongside a scoop of sugar-free vanilla ice cream for a decadent dessert. You can also crumble it over a bowl of Greek yogurt or blend it into a low-carb smoothie for a fun twist. For a cozy treat, enjoy it with a cup of unsweetened almond milk or bulletproof coffee.
Storage Tips for Freshness
Store your Keto Cookie Dough in an airtight container in the refrigerator for up to 5 days. If you’d like to keep it longer, roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer the balls to a freezer-safe bag and store for up to 2 months. Let them thaw in the fridge for 10-15 minutes before enjoying!
Quick Time-Saving Hacks
Short on time? Skip the refrigeration step by using pre-chilled coconut oil and cold dairy-free milk to help the dough firm up faster. If you’re in a rush, you can also shape the dough into balls and pop them in the freezer for 10-15 minutes instead of refrigerating for 30 minutes. This recipe is perfect for meal prep—make a double batch and enjoy throughout the week!
Common Questions Answered
Can I use regular chocolate chips?
Yes, but it will increase the carb count. Stick to sugar-free chocolate chips to keep it keto-friendly.
Can I substitute almond flour?
While almond flour works best, you can try coconut flour—just use ⅓ of the amount, as it absorbs more liquid.
Is this dough safe to eat raw?
Absolutely! Since there’s no raw egg or flour, it’s perfectly safe to enjoy straight from the bowl.
Keto Cookie Dough
Ingredients
- 1/4 cup coconut oil melted
- 2 tablespoons sugar-free dairy-free milk
- 3 tablespoons sugar-free maple flavored syrup or sugar free syrup of choice
- 2 cups fine ground almond flour
- 1/2 cup sugar-free chocolate chips
Instructions
- Mix coconut oil, dairy-free milk, and sugar-free maple syrup in a medium mixing bowl.
- Stir in the almond flour, just until the ingredients are combined.
- Fold in the sugar-free chocolate chips and refrigerate the dough for 30 minutes or until firm.
- Once chilled, roll the dough into teaspoon size balls and place on a cookie sheet lined with parchment paper.
- Refrigerate until ready to serve.