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Keto Cookie Dough

Total Time 15 minutes
Servings 18 servings


  • ½ cup unsalted butter cold, 113 grams
  • cup Confectioners’ Swerve depending on taste preference, 43 grams
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon blackstrap molasses
  • 1 cup blanched almond flour 106 grams
  • 2 Tablespoons coconut flour 13 grams
  • ¼ teaspoon fine sea salt
  • ¼ cup sugar-free chocolate chips 50 grams


  • Using either a stand mixer with the paddle attachment, or a handheld mixer and large bowl, cream the butter and keto sugar. Start the speed on low, and gradually work your way up to high. Beat the butter and Confectioners’ Swerve on high speed until light and fluffy (about 3 minutes), scraping down the sides as necessary.
  • Add in the pure vanilla extract and blackstrap molasses, mix to combine.
  • In a medium bowl, sift together the almond flour, coconut flour, and fine sea salt. Be sure to break up any clumps in the flour.
  • Add the dry ingredients to the wet ingredients, and mix using the mixer until fully combined. It will look like there isn’t enough liquid at first, but if you keep mixing it, the butter will incorporate into the flours and it will become the perfect cookie dough consistency.
  • Stir in the chocolate chips.
  • Using a regular sized cookie scoop, scoop balls of the cookie dough onto a parchment paper lined baking sheet. Refrigerate for 10 minutes to set.


The cookie dough won’t look as shiny if you don’t roll them between your palms after you refrigerate them.
I like to reserve a few of the chocolate chips to press into the tops of the cookie dough balls.
Store this edible keto cookie dough in an airtight container in the fridge for up to one week.