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Keto Cookie Dough Recipe That’s Safe to Eat and Completely Sugar-Free - A Creamy, No-Bake Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings

Ingredients
  

  • Almond flour (blanched and finely ground) – 1 1/2 cups
  • Unsalted butter, softened – 6 tablespoons
  • Cream cheese, softened – 2 tablespoons
  • Granulated erythritol or allulose – 1/3 cup (adjust to taste)
  • Vanilla extract – 1 1/2 teaspoons
  • Fine sea salt – 1/4 teaspoon
  • Sugar-free chocolate chips – 1/2 cup
  • Heavy cream or unsweetened almond milk – 1–3 teaspoons, as needed for texture
  • Optional extras: 1–2 tablespoons sugar-free peanut butter or almond butter
  • 1/4 teaspoon butter extract for a bakery-style flavor
  • A pinch of cinnamon for warmth

Instructions
 

  • Prep your bowl. In a medium mixing bowl, add softened butter and cream cheese. Beat with a hand mixer until smooth and fluffy, about 1–2 minutes.
  • Sweeten it. Add the erythritol (or allulose), vanilla, and salt. Beat again until fully combined and slightly creamy. Taste and adjust sweetness if needed.
  • Add the almond flour. Sprinkle in the almond flour in two additions. Mix on low until a soft dough forms. If the dough seems dry or crumbly, add 1–3 teaspoons of heavy cream or almond milk, 1 teaspoon at a time, until it’s scoopable.
  • Fold in chocolate chips. Stir in the sugar-free chocolate chips with a spatula until evenly distributed.
  • Chill briefly (optional). For firmer scoops, chill 15–20 minutes. For soft and spoonable, enjoy right away.
  • Serve. Scoop into small bowls, roll into bite-sized balls, or press into a small pan and cut into squares.