Sugar-Free Edible Cookie Dough – Low-Carb, No Bake, and 100% Craveable

We’ve all had that moment: standing at the fridge, spoon in hand, wanting just one bite of something sweet and satisfying. This edible cookie dough gives you that moment without guilt, sugar, or salmonella risk.

It’s smooth, scoopable, made in one bowl, and totally low-carb.

💡 What Makes This Feel Like the Real Thing (But Keto)

• Almond flour gives you that cookie-dough texture without raw flour issues
• Confectioners Swerve or Lakanto – no grit, no aftertaste, just sweetness
• Butter + vanilla + salt = classic cookie dough base
• Sugar-free chocolate chips for that melty, indulgent bite

No baking. No eggs. No excuses.

🧾 What I Used (And Why It Worked)

• ½ cup fine almond flour – Gives that soft, gritty “dough” texture. Fine grind = better mouthfeel.
• ¼ cup confectioners Swerve or Lakanto – Powdered so it melts in smoothly. No gritty erythritol surprises.
• ¼ tsp kosher salt – Balances the sweetness and brings out the cookie flavor.
• 2 tbsp unsalted butter, melted – Richness + moisture.
• ½ tsp vanilla extract – Warmth and bakery scent.
• 1–2 tsp unsweetened almond milk – Just enough to bring it together.
• ¼ cup sugar-free chocolate chips – I like Lily’s best for taste + melt factor.

🔁 Keto-Friendly Variations I’ve Tried

Swap	What It Changes	My Take
Butter → coconut oil (refined)	Dairy-free, still rich	Works great, just chill first
Almond flour → sunflower seed flour	Nut-free version	Slightly stronger flavor, still good
Add peanut butter or protein powder	Makes it a fat bomb	Boosts macros + satiety
Use flavored extract (almond, maple)	Twist the classic	Totally worth playing with

⚠️ How I Ruined It (And Fixed It)

What Went Wrong	Why It Happens	How to Fix It
Too dry or crumbly	Not enough liquid	Add 1 tsp almond milk at a time
Grainy texture	Used granular sweetener	Only use powdered/confectioners
Too oily	Butter too hot	Let it cool before mixing
Didn’t taste like dough	Forgot salt or enough sweetener	Always taste and adjust

👩‍🍳 How to Make It (Step-by-Step)

1. In a small bowl, combine almond flour, salt, and sweetener.
2. Pour in melted butter and vanilla, mix until combined.
3. Add 1–2 tsp almond milk, just enough to create dough texture.
4. Fold in sugar-free chocolate chips.
5. Taste, adjust sweetness or salt if needed.
6. Chill if desired—or eat right away. Store in fridge.

🧠 Tricks That Made This Work Better

• Use fine almond flour—Bob’s Red Mill or Kirkland are great.
• Make a double batch and roll into bites for portion control.
• Want it firmer? Chill 10–15 minutes.
• For a deeper flavor, add a pinch of espresso powder or cinnamon.

🧊 How I Store and Track It

• Fridge: Keeps up to 1 week in a sealed container.
• Freezer: Make into balls, freeze on a tray, then bag. Thaw 5–10 mins before eating.
• Macros tip: I divide into 6 equal spoonfuls = easy tracking per portion.

❓ Real Keto Questions, Real Answers

Is it really sugar-free?
✅ Yes—if you use confectioners erythritol or monk fruit and sugar-free chocolate chips. There’s 1g natural sugar from chocolate but 0g added sugar and net carbs = 0g.

Is it safe to eat raw?
Yes. No raw eggs, no wheat flour. Totally edible as-is.

Can I bake it?
Not recommended—this dough doesn’t include leavening and won’t behave like classic cookie dough.

Can I make it dairy-free?
Yep. Use coconut oil instead of butter and a non-dairy chocolate chip.

📊 Full Nutrition Facts – Per 1 Serving (Out of 6)

Nutrient	Amount
Calories	113 kcal
Total Fat	10 g
– Saturated Fat**	3.5 g
Protein	3 g
Total Carbs	12 g
– Fiber	4 g
– Sugar Alcohols	8 g
– Net Carbs	0 g
Sodium	42 mg

Check out More Recipes:

• Sugar-Free Peanut Butter Cookies – 3 Ingredients, Big Flavor, Zero Guilt
• Sugar-Free Oatmeal Cookies – Chewy, Guilt-Free, and Actually Worth Making
• Sugar-Free Chocolate Chip Cookies – Low-Carb, But Legit Good