Keto Cookie Dough Recipe
Yes! You can eat raw cookie dough while doing Keto and it’s NOT A CHEAT!
Keto Cookie Dough Recipe
We just made keto cookie dough that you can eat straight from the container! We love this fat bomb recipe and it can be kept in the refrigerator or freezer in a freezer friendly zip lock baggie or container. It holds up in the refrigerator for about 2 weeks and you can keep it in the freezer for up to four months!
If you are wanting to start the ketogenic diet, I would highly advise you give it a go! It has changed my life for the better. If you are just starting out or wanting to start, I highly recommend you start by reading this post: Simple Way to Start the Ketogenic Diet
Keto Cookie Dough Recipe Ingredients
- 1 cup cream cheese
- 1/2 cup butter
- 1/2 cup sunflower butter, cashew butter or almond butter
- 1/3 cup Swerve Sweetener or 10 drops of liquid Stevia drops
- 1/2 teaspoon of vanilla extract
- 1/2 bag of Lily’s Chocolate chips (approximately 4.5 oz) – or use this homemade sugar free chocolate chips recipe
Note: You can use all-natural peanut butter but it is an inflammatory food.
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Keto Cookie Dough Recipe Instructions
It’s important to note that this recipe is easy to make with room temperature ingredients to start off with. If the cream cheese and butter are not room temperature, I suggest heating it in a microwave first. The butter will only take about 10 seconds or less to make soft without fully melting through. Before you softened the cream cheese in the microwave be sure to remove the aluminum foil wrapping and then heat it on a microwave safe tray for about 30 seconds for it to get soft. This gives it just enough time to soften, but not melt. If you are not a fan of the microwave, just plan ahead for room temperature ingredients.
First, place the cold cream cheese, butter and peanut butter (or almond butter) in a microwave-safe bowl and heat it in the microwave for about 30 seconds. This is not enough time to actually melt the ingredients but it does make it easier to mix until it’s smooth and creamy.
Add the remaining ingredients and use a mixer to combine the remaining ingredients. The texture will be almost like a frosting.
Next, you can place a spoonful of the cookie dough using a cookie scoop into a silicone tray to divide them into portions or you can place the whole bowl in the refrigerator and scoop out portions as needed. Be sure to place a cover over the cookie dough. It will harden up a bit after it has been cooled for about 1/2 of an hour.
I wanted to talk about the sweetener options you can use in this keto cookie dough recipe. I find the liquid drops to be easiest to use in this recipe. The combine nicely and don’t give a gritty texture at all. I tried using the Erythritol sweetener in this recipe once and even though it tastes great, it had a gritty texture I didn’t care for. I don’t like really sweet treats so 10 drops were perfect for my tastes. You might need to adjust the amount of drops based on your own preferences. I’ve noticed the Swerve confectioners sugar combines much better but I still prefer the drops.
I’ve also tried this recipe without the peanut butter or almond butter. It was less cookie dough like and more of a cream cheese fat bomb. Tastes amazing but the nut butters definitely adds a bit of creaminess to the dough. Plus, I don’t even taste it!
The serving amount you get from this recipe will depend on how big your scoops are or how big your silicone tray is. I can get about 25 to 30 small size scoops from this recipe. My favorite way to measure these out is to use a mini silicone tray as seen in the photo below because they are easy to pop out of the tray and they are tiny enough that one serving will satisfy you without going overboard.
Keto Cookie Dough Recipe Nutrition
Serves 30 (1 fat bomb)
Calories 77, Total C 1.2g, Fiber 0.4g, Net C 0.8g, Sugars 0.5g, Fat 7.7g, Protein 1.5g
Keto Cookie Dough
Equipment
Ingredients
- 1 cup cream cheese
- 1/2 cup butter
- 1/2 cup Sunflower butter, Cashew butter, or almond butter
- 1/3 cup Swerve Sweetener or 10 drops of liquid Stevia drops
- 1/2 teaspoon of vanilla extract
- 1/2 bag of Lily's Chocolate chips approximately 4.5 oz
Instructions
- It's important to note that this recipe is easy to make with room temperature ingredients to start off with. If the cream cheese, and butter are not room temperature, I suggest heating them up in the microwave until soft first. If you are not a fan of the microwave, just plan ahead for room temperature ingredients.
- First, place the room temperature cream cheese, butter and nut butter (or sunflower butter) in a medium bowl. Use a hand mixer and mix it until it's smooth and creamy.
- Add the remaining ingredients and use a mixer to combine the remaining ingredients. The texture will be almost like a frosting.
- Next, you can place a spoonful of the keto cookie dough into a silicone tray to divide them into portions or you can place the whole bowl in the refrigerator and scoop out portions as needed. Be sure to place a cover over the cookie dough. It will harden up a bit after it has been cooled for about 1/2 of an hour.
