Low Carb Cookie Dough Recipe
For those late night cookie dough cravings. This quick, easy dessert will hit the spot at just 1 Net Carb per serving!
I’ve been making edible cookie dough for years before it became a thing. My husband thinks I’m the grossest person ever that I LOVE raw cookie dough. So if you are like my husband, move onto another recipe like our Keto Chocolate Mousse.
If you’d like to make actual Keto Chocolate Chip Cookies be sure to check out that recipe.
For the raw cookie dough lovers. . . this is for us! 😉
Just because we are following this WOE doesn’t mean we can’t eat our cookie dough too! Keto Cookie dough has been born!
HOW MANY NET CARB PER Keto Cookie Dough Serving
1 Net Carbs per tablespoon of our keto cookie dough. It is actually .5 Net Carbs but just for the sake of making things easy we rounded up.
Now being realistic you’ll want 2 bites of this cookie dough . . . well I do as least. So if you have the control 1 Tablespoon of dough is definitely more than enough to curb any cravings for something delicious like this low carb cookie dough.
Note: The Net Carbs per serving is by subtracting the sugar alcohol erythritol.
My family does subtract the sugar alcohols and I’ll continue to provide that sugar alcohol grams above the nutrition card below and you can decide for yourself if you want to follow that.
PLEASE do not shame or be mean to others who might do things a little differently. That is not what we are about here. We all are following different carb counts for the day for what works for individual needs. What might not work for you works for others!
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs and why people do or don’t subtract sugar alcohols.
The above picture is about 1 serving. One delicious spoonful that truly hits the spot for a dessert. It’s got the perfect ratio of fat and sweetness to curb those cravings.
Powdered Erythritol vs. Granular Erythritol in this Keto Cookie Dough recipe
- Powdered Erythritol: I will say that it’s often better to use powdered erythritol for this sort of thing, but if you don’t have it, don’t worry about it, granular erythritol will work fine just sometimes the graininess can be distracting to me.
- Make your own powdered erythritol: Pulse some granular sweetener through your blender to powder it if you’d like. Either way, this is a very tasty, holiday pie!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
Keto Cookie Dough Recipe
Recipe Video
Ingredients
- 1/2 cup butter softened (may use coconut butter for dairy-free alternative)
- 1/4 -1/2 cup erythritol (or powdered erythritol works also)
- 1/8 teaspoon liquid stevia optional for extra sweetenes
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup heavy cream or coconut milk for dairy-free alternative
- 3/4 cup coconut flour
- 1/4 cup low carb chocolate chips
Instructions
- In a large bowl cream together butter, powdered erythritol, stevia, vanilla extract, salt and heavy cream.
- Blend in coconut flour and beat together until well combined.
- Fold in chocolate chips. Eat with a spoon or scoop into bite size pieces as they will become more stiff after refrigerated.. Store in the refrigerator.
Notes
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.
Tastes like coconut macaroons. I Iooooove it. Tempted to get the whole thing.
I am looking forward to trying this! I am wondering if you could use coconut sugar instead? I dislike the taste of stevia, sadly.
Coconut Sugar is not keto or low carb. If following in this diet is your goals then it wouldn’t be a good replacement. If it doesn’t matter to you then it would be a fine replacement. If you need another low carb sweetener alternative try monkfruit or erythritol and check out our low carb sweetener conversion guide to get you started. Hope this helps!
That sounds delicious!!
Lindsay , any idea on using liquid erythritol? Was going to try that as we have some on hand but don’t want to overdo and end up with that cooling effect.
Mmmm I’m sorry but I personally don’t know what the ratio would be. Maybe someone in our community can advise. 🙂
I followed the recipe exactly and ended up with a thick gritty mess. I’m so disappointed. 🙁
Did you add the additional liquid that we mention in the recipe? Coconut flour is extremely absorbent and even 1 TBS extra of packed flour measuring can vary the results a bit so that is why we recommend a splash or two of milk/cream to thin the dough out to a cookie dough consistency.
so if the erythritol calls for 1/4-1/2 c. the carbs in a serving size is 4 and that’s in only 1 tsp! how many carbs are in the batch total?
I’m chuckling at the “can I use black strap molasses” comment! I guess some people don’t realize this is a Keto recipe or don’t know what Keto is!
I make these a lot, but add a little cream cheese and organic “peanut only” peanut butter. No flour whatsoever.
Yes, I realize then, this is a different recipe altogether, but it is still called cookie dough.
I usually use the powdered Swerve but on occasion, have used the “brown sugar” Swerve and with the grittier texture, reminds me more of a true cookie dough. Regardless of the ingredients, you are so right…..they don’t last long!!!
Hi Donna. When you measure the swerve… do you ‘pack it” or leave it loose?
I made these last night and followed the recipe exactly. I used Swerve confectioner sweetener. They still came out grainy. 🙁 They taste great other than the grainy texture. Any tips?
There is going to be a tinnyyyyyy bit of graininess from the coconut flour but it’s generally very minimal compared to when using a granular sweetener.
Exactly what I have been looking for! This recipe is perfect….I wish I could eat the whole bowl! Thank you!
Can I use Stevia or Splenda instead of the Erythritol? And if so, how do I substitute it?
You should be able to use stevia or splenda but it may change the ratio a bit for flour and milk… here is a sweetener conversion guide to see how much you might want to start with. Low Carb Sweetener Conversion Guide
So disappointed. I really, really love cookie dough. I have been eating it since I was a kid. Since it is not healthy and I am trying to improve my eating habits I was really looking forward to this. The dough was SO thick, so I added more cream as suggested. I do like coconut but this was so overwhelming that I also added move vanilla to try to cover it up. Still to thick, still to much coconut flavor. TASTE THE BATTER BEFORE YOU PUT IN THE CHOCOLATE CHIPS. At least I was able to save those. I might try this with almond flour or maybe even 1/2 of each to see if that balances the flavors better. This batch is in the trash.
Hi Debbie! Let’s see how we can help here.
If you are trying to improve your eating habits it does take time to adjust. How did you measure the coconut flour? You have to be very careful to not overpack and add any additional coconut flour as it will be much too thick. The results you are describing for thickness definitely sounds like too much coconut flour measured. (Happens to the best of us 🙂 ) It might not be a bad idea to try almond flour if you are not a coconut fan.. just be aware that almond flour and coconut flour are not a direct 1-1 ratio and you’ll also want to make sure your almond flour is super fine otherwise it’ll be grainy. Hope this helps and good luck on your health journey!
This is such a good idea!! However, i can taste the individual “sugar†grains.
That does bother some people. We mentioned it in the post that powdered ‘sugar’ does completely solve the problem. Also in the post is how you can turn any granular ‘sugar’ into a powdered. So since the grains texture bothers you I’d 100% recommend that for next time. 😉
I made my girlfriend make these for me cause she belongs in the kitchen and my only job is to keep my abs hella tight. Turned out really good I even let her try one since she did such a great job on them!!!
There are no words for your comment…
??
lmbo
Two big things….First, I measured EXACTLY a stainless steel tablespoon and I only got 20 servings. This obviously throws off the carb count. Second, they were very, very dry. I had to add more cream and the mixture was still dry. Total fail here.
Whoops. Ignore my last review. I left something out! I’m such a goober. lol
Haha no problem Tammy. Happens to the best of us. Glad you enjoyed it in the end. 🙂
Can the individual balls be frozen and defrosted for snacking later?
YES. We do this ourselves actually. The biggest complaint I have is waiting for it to dethaw quick enough and half the time I’m trying to eat them when they are frozen solid. I’m not patient though.
I made this in hopes it was like an egg-less version of my cookie dough but instead it was super thick & gritty.
What gives?
I am still looking to try it again, but it was a lot of ingredients to not have the pictured results LOL
I also tried using brown sugar. I’ll try exactly as your recipe instructed. I wanted that brown sugar flavor mentioned & instead of trying it by the recipe, I did my own thing. ::Face palm::
As we mention in the recipe as well. Add an additional 1-2 tablespoons of milk to smooth the consistency out if needed. Even a little bit extra of flour (overpacking the measuring cup, etc.) can cause variations of thick cookie dough so that is why we advise adding the additional milk, if needed. Hope this helps.
Silly question, could you actually bake these into a cookie?
We haven’t tried it yet! You could always try our Keto Chocolate Chip Cookies too.
Would love to know how baking them turns out!
I baked a couple after rolling with baking powder. Flavor is good but they are pretty dry. This works best as suggested, for a raw cookie dough
What’s the shelf life in the fridge?
About 5-7 days I’d say… if it lasts that long… Our family destroys this lol.
Have you ever experimented with swerve brown or adding blackstrap molasses to give more of the brown sugar flavor that many cookies/ cookie dough recipes have? I am not a great cook so I am prone to ruining a good recipe so I try to not adjust recipes without someone else having success.
Swerve brown would work wonderfully. I’ve used it in the past and just didn’t have it around when testing this recipe but I suspect it would be lovely to use if you have it.
I like using the brown sugar Swerve- it gives just a hint of maple-like flavor that seems to be the missing piece in other cookie dough recipes I’ve tried. Great idea!!
Can you use Almond milk instead of coconut milk? I know it will change the nutrition values, but I’m fresh out of Coconut milk. Thanks!!
Yes! Not a problem whatsoever with that swap 🙂
can i use almond flour in place of the coconut?? if so how much??
Almond flour is less absorbent than coconut flour so it cannot be a direct 1-1 ratio/replacement. You can try it out but I can’t guarantee the results as I haven’t tried it. Rule of thumb is using 1/4 cup coconut flour for 1 cup almond flour ratio. Hope this helps and let us know if it works the help the rest of the community 🙂
Have you used Allulose? Just wondering how it would work in place of the other sugars?
Mmm I have not heard of it till just now. It looks like it’s a byproduct of wheat? Sorry I can’t be of more help but we’ll post this so perhaps someone else in the community can help. 🙂