Amazingly delicious keto cookie dough is made with almond flour and sweetened with stevia. My picky teenage tester says it’s as good as the real thing!
I made this recipe after my teenage daughter announced that she’s been craving cookie dough lately.
She had a plan: go to the supermarket, buy Pillsbury refrigerated cookie dough and have at it.
When I pointed out that it wasn’t really such a good idea, she found what seems to be a higher quality dough that you can order online.
But even this brand, that looks pretty good actually and uses safe, heat-treated wheat flour, is still very high in carbs. And I’m also not too fond of the all-mysterious “natural flavor” on the ingredients list.
What if I make a healthy keto version? I asked. She was game! And when she tasted the dough, she loved it.
We both loved it actually, maybe too much. Between the two of us, we polished off a batch in just 2 days. 😳
Why keto cookie dough works
It shouldn’t really come as a surprise to anyone that a dough made with almond flour is amazingly tasty.
After all, almond flour tastes much better than wheat flour! Have you ever tried tasting raw wheat flour? It’s not tasty, and unless heat treated, it’s also unsafe to eat.
In contrast to wheat flour, almond flour is delicious, and as long as it was processed properly with no contamination, it should be perfectly safe to eat. After all, it’s just ground almonds.
So if you don’t use an egg in this recipe (and there’s no reason to), it’s not just tasty, but also safe to eat without baking it first.
The ingredients used in this recipe
You’ll only need six simple ingredients to make this tasty dessert (the exact measurements are listed in the recipe card below):
- Unsalted butter – do make sure it’s unsalted
- Sweetener (I use stevia)
- Vanilla extract
- Kosher salt
- Almond flour
- Dark chocolate chips
Can I use a sweetener other than stevia?
You can try. The amount of stevia I use in this keto cookie dough recipe is equal to about 1/3 cup of granulated sweetener.
Substituting a granulated sweetener for the stevia will most likely work. But since I haven’t tried it myself, I can’t say for sure.
What chocolate chips to use?
I use extra dark, 85% cacao chocolate chips, that I order on Amazon (link provided in the recipe card below). I’m not a fan of sugar-free chocolate chips. I don’t think they taste very good.
But obviously, you can use your favorite brand of chocolate chips, although nutrition info will change.
How do you make keto cookie dough?
It’s so easy! Scroll down to the recipe card for the detailed instructions. The basic steps:
- You mix almond flour, melted butter, stevia, and vanilla.
- Add a bit of Kosher salt to make the flavor more interesting.
- Form the mixture into balls.
- Top them with a few chocolate chips, and voila – you just made a truly fabulous keto dessert, and it took you all of 20 minutes!
Before shaping the dough into balls, I recommend freezing it for a few minutes, to make it easier to work with. But if you don’t mind working with oily, somewhat stubborn dough, this step is not strictly necessary.
I’m a very impatient person, and I usually shape the dough balls right after mixing the dough.
Can you freeze keto cookie dough?
Yes, you can. You can either store it in the fridge, in an airtight container, for up to 5 days. Or freeze it for up to 3 months in freezer bags. Allow it to thaw before enjoying.
Is it healthy?
It’s a sweet treat and as such, it should not replace more nutritious foods in your diet. But as far as treats go, I think it’s healthier than most.
Almonds are very healthy, as is dark chocolate. Butter, for healthy people, is pretty much harmless. Although if you need to follow a low-fat diet for any reason, it’s probably not the best choice for you.
And I believe that stevia is one of the safest no-sugar sweeteners available to us today, although it could admittedly use more research.
Keto Cookie Dough
- 6 tablespoons unsalted butter
- 1 teaspoon stevia glycerite (equals 1/3 cup granulated sweetener)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt (not fine salt)
- 1 1/2 cups blanched almond flour (6 oz)
- 30 dark chocolate chips (30 grams)
Place the butter in a medium microwave-safe bowl. Melt it in the microwave, in 30-second increments.
Using a fork, mix in the stevia, vanilla, and kosher salt.
Add the almond flour, mixing it in with a fork and then lightly kneading the dough with your hands until smooth.
Place the dough in the freezer for 5 minutes to help it set and make it easier to work with.
Divide the cookie dough into 12 equal parts, each weighing about 20 grams. Using your hands, shape each part into a smooth ball. The dough will be oily and sticky, but not impossible to work with.
Insert 5 chocolate chips into the surface of each cookie dough ball.
Allow the cookie dough ball to set about 15 minutes at room temperature before enjoying. But if you can’t help yourself and dig right in, that’s fine too!