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Keto Edible Cookie Dough

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    12 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    12 min

Keto Edible Cookie Dough

53 ratings

When you get a craving for raw cookie dough, look no further! This dough is soft and vanilla flavored with delicious crunchy chocolate chips inside. They are quick to pull together too!

  • Net Carbs

    0.9 g

  • Fiber

    1.2 g

  • Total Carbs

    3.1 g

  • Protein

    1.8 g

  • Fats

    7.2 g

80 cals

Keto Edible Cookie Dough

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

Create Shopping List
  • Swerve Brown Sugar Substitute

    Swerve Brown Sugar Substitute

    ½ cup

  • Coconut Oil

    Coconut Oil

    4 tablespoon

  • Vanilla Extract

    Vanilla Extract

    1 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Almond Flour

    Almond Flour

    1-¾ cup

  • Chocolate Chips, Sugar Free

    Chocolate Chips, Sugar Free

    5 tablespoon, whole pieces - regular

  • Heavy Cream

    Heavy Cream

    2 tablespoon

  • Coconut Flour

    Coconut Flour

    1 tablespoon

Recipe Steps

steps 3

12 min

  • Step 1

    In a medium mixing bowl, mix together all the ingredients with a spoon until the mixture is well combined.
    Step 1

  • Step 2

    Add chocolate chips.
    Step 2

  • Step 3

    Using a small cookie scoop, scoop each ball into a mini cupcake liner. I left the scoops as they were, but you can roll them each into balls if desired.
    Step 3

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Comments 24

  • StupendousRadish799253

    StupendousRadish799253 7 months ago

    Incredibly easy and delicious! I didn't have heavy whipping cream, so I substituted it with 2 tablespoons of whole milk and one tablespoon of vanilla protein yogurt. After combining the ingredients, I separated the mixture into two equal portions, rolled each into a tube shape in wax paper, and then froze them for later.

    • FabulousAvocado400786

      FabulousAvocado400786 a year ago

      Any suggestions of what to use instead of heavy cream? I’m lactose intolerant.

      • Lilg

        Lilg 2 months ago

        Organic Coconut Cream

      • Vloveland12

        Vloveland12 2 months ago

        Coconut cream

      • FantasticArugula551380

        FantasticArugula551380 3 months ago

        Lactose free cream.

      • mrambusch

        mrambusch 4 months ago

        Silk heavy cream is lactose free

      • StupendousKetone429595

        StupendousKetone429595 a year ago

        Yes the full fat coconut milk works, but it’s best if you let it sit still and scrape just the cream off the top

      • IneffableKetone129922

        IneffableKetone129922 a year ago

        Full fat coconut milk will work

    • RemarkableMacadamia289292

      RemarkableMacadamia289292 2 years ago

      Just finished making them- popped them into the freezer for now. I’m trying them for my snack after I test my ketones😊- mine are not dry at all- used liquid coconut oil so I’m hoping that wasn’t the wrong coconut oil to use. They were hard to get to stick together.

      • Fatcow

        Fatcow a year ago

        They might remain quite soft using liquid coconut oil the regular coconut oil gets hard when cold thus firming up the cookie.

    • gracie62b2d3

      gracie62b2d3 2 years ago

      I didn't have coconut flour; what would that tablespoon do? I also chopped unsweetened chocolate for the chocolate chips. Another tweak-I added 2 T chopped walnuts to help with any anticipated grainy texture; I did melt the coconut oil before mixing. I rolled them into 20 little balls that fit into the mini cupcake papers and put them into a ziploc bag and popped them in the freezer for about 15 minutes, then to the refrigerator. I've only had one so far; not bad. They might be pretty good after they sit longer.

      • frommetovuu

        frommetovuu 2 years ago

        The coconut flour is really for a cookie dough like texture. If you omit it that’s fine! The texture might be a little softer which is ok because it’s to be enjoyed frozen anyways.

    • Roberto F

      Roberto F 3 years ago

      Awesome snack

      • ketohub

        ketohub 3 years ago

        The cooking step is missing. You can't eat raw almond and coconut floor

        • TMcGinnes

          TMcGinnes 3 months ago

          Almond flour is just pulverized almonds

        • StupendousCauliflower709141

          StupendousCauliflower709141 6 months ago

          I agree with Biondanz. It's not the same as wheat flour.

        • Sharon T

          Sharon T a year ago

          Only if they have raw egg ingredients.

        • Janegj

          Janegj a year ago

          Really then I should be dead 71y LOL. but really curious what happens? Some say raw cookie dough? Just want to know. TY

        • SRKennedy

          SRKennedy a year ago

          The recipe is for “edible cookie dough” so…no raw eggs. The raw almond and coconut are edible, as they are in their whole food form.

        • Biondanz

          Biondanz 3 years ago

          Why not, we eat raw almonds and coconut?

      • TeresaZ

        TeresaZ 3 years ago

        Not sure why people are complaining about portion and texture. I followed the recipe they came out fine. Makes 25, 17g portions

        • RemarkableMacadamia289292

          RemarkableMacadamia289292 2 years ago

          I will try weighing next time- I got 25 but eyeballed them!

      • mountaingirl910

        mountaingirl910 3 years ago

        They’re not bad, but a little too much coconut. Next time I make them, I’ll try with a mix of coconut oil and butter instead.

        • coughline

          coughline 3 years ago

          Try neutral flavor coconut oil. No coconut taste at all