It’s ready in about 30 minutes, and my picky teenage tester says it’s just as good as the real thing! I developed this recipe after my teenage daughter announced that she’s been craving cookie dough lately. She had a plan: go to the supermarket, buy refrigerated cookie dough, and have at it. When I pointed out that eating raw cookie dough wasn’t such a good idea, she found what seems to be a higher quality dough that you can order online. But even that brand, which uses heat-treated wheat flour, was still very high in carbs.
A keto alternative
What if I make a 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 two days. 😳 It actually shouldn’t come as a surprise to anyone that cookie dough made with almond flour is amazingly tasty. After all, almond flour tastes much better than wheat flour! 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 fine to eat without baking it first.
Ingredients
You’ll only need six simple ingredients to make this keto cookie dough. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Unsalted butter: Do make sure it’s unsalted. I love using creamy European butter, but any butter will be great. Sweetener: I use stevia. You might be able to use a granulated sweetener instead, but I haven’t tried that. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Kosher salt: If using fine salt, you should use less of it. Almond flour: It’s best to use blanched finely ground flour in this recipe. Dark chocolate chips: The darker you can go and still enjoy them, the better. The chocolate chips I typically use contain 85% cacao.
Instructions
Making this keto cookie dough is so easy! It’s one of the easiest keto desserts on this website. Scroll down to the recipe card for detailed instructions. Here’s an overview of the steps: Mix the ingredients. You start by mixing almond flour, melted butter, stevia, and vanilla. Add just a bit of Kosher salt to make the flavor more interesting. Shape them into balls. 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!
Expert tip
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.
Frequently asked questions
Variations
The best way to vary this recipe is by adding flavor extracts. So instead of 1 teaspoon of vanilla extract, you could try ½ teaspoon of almond extract, coconut extract, or orange extract.
Storing leftovers
Yes, you can. You can store the leftovers in the fridge, in an airtight container, for up to 5 days. As mentioned above, you can also freeze them for up to 3 months in freezer bags. Allow them to thaw overnight in the fridge before enjoying them.
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