Let’s be clear. This sugar free cookie dough is for snacking. It has no intention of seeing the inside of an oven. Yes, it’s safe to eat. Yes, I love it more than a baked cookie. Yes, you should make it.
I’ve got a sweet tooth. Always have. In Jr. High I would swap my homemade packed lunch (Thanks, Mom!) in order to get one of the ooey-gooey cookies from the snack bar. Served warm and so underbaked that a spoon was required. So. Good.
Ever since then, I love an underbaked cookie. I *may* even prefer cookie dough to the cookies themselves. So I set out to create a cookie dough recipe that Current Me would feel good about making—and that Jr. High Me would feel good about eating. This is it.
I have to follow up with a serious Thanks, Mom. I didn’t trade them all—those homemade lunches were the foundation of my food learning. These guilt-free goodies might not be here without them. So, say it with me everybody, Thanks, Mom!
Now, isn’t that sweet? Enjoy! 🍪🥄 – Linds x
- Almond flour – a fine grained product such as Bob’s Red Mill, or Trader Joe’s brand will give you the smoothest (most flour-like) texture. Coconut flour is not a substitute here, as it’s a significantly drier keto flour and requires more liquid.
- Kosher Salt – a pinch of salt ramps up the sweetness!
- Confectioners Swerve or Lakanto – Granular sweetener will give your sugar free cookie dough a gritty texture. Opt for confectioners — if unavailable, zap your confectioners in the food processor until it’s powdered. If using a different brand of erythritol, you may need to taste and adjust your cookie dough for sweetness, as most products are 70% as sweet as Swerve or Lakanto.
- Butter – Is the key ingredient here. Butter really gives this dough its cookie flavor. We tested other options (heavy cream, almond milk, etc.) and nothing tasted as delicious.
- Sugar Free Chocolate Chips – I love Lily’s for this sugar free chocolate chip cookie dough. I’m all about milk chocolate, but you do you.
Feel free to use your favorite sweetener, just keep in mind each product will vary in sweetness (check out my keto sweeteners conversion chart here). For example, stevia and monk fruit are both incredibly sweet, and much less will be needed.
How to Make Sugar Free Cookie Dough
- Mix the the flour, salt, and confectioners sweetener in a small mixing bowl.
- Stir in the melted butter and vanilla.
- Add almond milk as needed (about 1-2 teaspoons) to reach desired consistency.
- Fold in chocolate chips.
- Taste and adjust to your liking.
Can I Bake?
This easy sugar free cookie dough doesn’t have the raw eggs and xanthan gum needed to bind everything together, it also doesn’t have a leavening agent to add fluff. So no, this gluten-free dough is not meant for baking.
I stash this in the fridge and grab myself a scoop whenever I get the craving. You can also add it to baked desserts and frozen treats — make sugar free cookie dough ice cream with my keto ice cream recipe. Or place a few dollops on top of keto brownies for a low carb take on brookies.
Keto Cookie Dough Recipe Variations
- Peanut butter cookie dough? Swap the butter for peanut butter, or, use peanut flour instead of almond.
- Other mix ins. Think sugar free white chocolate, freeze-dried low carb fruits, or chopped keto nuts.
- Lighter version? Substitute almond milk for the butter.
- Cookie dough bites? Check out my cookie dough fat bombs recipe for more of a bite, less of a spoonful.
- Dairy free? Again, it won’t have the same buttery flavor, but feel free to swap butter for coconut oil.
More Keto Dessert Recipes
- Keto Shortbread Cookies
- Keto Fudge
- Keto Peanut Butter Cookies
- Keto Cheesecake
- Keto Chocolate Chip Cookies
Edible Sugar Free Cookie DoughPrint Recipe Pin Recipe
- Combine the almond flour (1/2 cup), salt 1/4 teaspoon), and confectioners sweetener (1/4 cup) together in a bowl. Pour the melted butter (2 tablespoons) and vanilla extract (1/2 teaspoon) on top and stir to incorporate. Add 1-2 teaspoons of almond milk (1-2 teaspoons), only as much as you need for the combo to reach a doughy consistency. Stir in the chocolate chips (1/4 cup). Taste and adjust to your liking.
- Store in the fridge, and enjoy!
Fans Also Made These Low Carb Recipes:
- Almond flour - Fine grained products (Bob's Red Mill/Costco/Trader Joe's) will give you the lightest texture.
- Sweetener - be sure to use confectioners sweetener, granular will give you a gritty texture. You can make confectioners by processing granular sweetener in a food processor until powdered. If using a different brand of erythritol, you may want to increase the amount of sweetener added.
- Chocolate Chips - Lily's are my fave!