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This keto cookie dough is the ultimate low carb and high protein cookie dough recipe. With just six simple ingredients, this protein cookie dip comes together in 2 minutes in a bowl. So satisfying and healthy that you can eat the whole thing!
I’d be lying if I told you otherwise, the best part of making cookies is tasting the dough. With its buttery flavor and chocolate chips, that thing tastes better than baked cookies! But, well, eating raw cookie dough is not the safest thing – I still hear my mum yelling at me “don’t eat that stuff, it’s dangerous!”.
But, hey mama, today I am happy to disappoint you because today I have this protein keto cookie dough recipe. It is ready in 2 minutes, requires no baking and can be safely eaten with a spoon. Whenever you want! Because my almond flour cookie dough is low carb (ehm.. “keto”), high protein, vegan, gluten-free and, most importantly, EDIBLE!
Edible cookie dough – made keto
This protein edible cookie dough is so satisfying and delicious that you will never believe it is keto. What does this mean? It simply means that this protein cookie dip is poor in carbs and sugars while still tasting absolutely delicious.
Although I do not follow a keto diet myself, I like challenging myself and prepare healthy keto desserts for all those who follow low carb diets. Plus, let’s be honest, with all the oatmeal I eat, giving my hungry stomach something lower in carbs is a not that bad 😉 – but don’t get me wrong, don’t touch my oatmeal!
The ingredients for low carb protein cookie dough
The secret for making keto cookie dough is using blanched almond flour. Almond flour is lower in carbs, higher in protein and more nutrient-dense than wheat flour. Plus it gives this edible cookie dip a delicious nutty flavor. Paired with almond butter, almond flour makes this protein cookie dough irresistible!
Here is all you need to make a high protein cookie dough that is low carb and keto.
- Almond flour. This recipe uses deoiled blanched almond flour. I recommend using deoiled almond flour because it comes with fewer calories and has a lower fat content. However, you can also use normal almond flour or make it yourself. Just blend your almonds in a food processor until you get flour and you are ready to go- ehm, to make protein cookie dough.
- Vanilla protein powder. To make this keto protein cookie dough higher in protein I stirred my almond flour with vanilla protein powder. For my recipe I utilized Whey protein powder but you can also swap it out for vegan protein powder or more almond flour – just make sure that you adapt the recipe with more nondairy milk (read further for more details on this).
- Almond butter. I like making this protein cookie dough recipe with white almond butter because it comes with a more delicate taste than peanut butter (plus, it perfectly matches the almond flour). As a replacement for almond butter, you can utilize cashew butter (highly recommended), peanut butter, walnut butter or pine nut butter.
- Sugar free syrup. To keep this recipe keto, I sweetened my cookie dough with sugar-free fiber syrup. Swap it out with your favorite sugar-free syrup. Or use honey, maple syrup or agave syrup if you don’t mind adding some carbs to this recipe.
- Milk of choice. This keto cookie dough recipe uses sugar-free soy milk. Soy milk is higher in protein, poor in carbs and so cheap. Feel free to replace with your favorite milk – nondairy or dairy. My recommendations are almond milk, cashew milk or peanut milk.
- Chocolate chips. Use extra dark chocolate chips for keto cookie dough.
Protein powder for keto cookie dough
Although almond flour has a higher protein content than wheat flour or oats, I decided to make this keto cookie dough higher in protein. All you need to do is stirring almond flour together with vanilla protein powder.
This recipe is so quick and simple that this almond flour cookie dough has become one of my to-go snacks. If some days I make it with Whey protein, other days I like preparing my keto dip using vegan options.
However, I have noticed that the recipe requires some adaptations based on the the protein powder that you use. Here is how to adapt your recipe if you decide to make it with plant based protein options.
How to make vegan protein cookie dough with almond flour
If you’ve had the change of trying both vegan and whey protein powder, you probably already know that they behave differently. If whey (almost) dissolves in the batter, plant based protein powders absorb more liquid.
Therefore, your almond flour cookie dough will need some extra milk, around 1/2 to 3 tablespoons more. My recommendation is to start with around 1 tbsp and add up to 4 tbsp milk to consistency, if your vegan keto cookie dough is still too thick.
How to make keto cookie dough with almond flour
This almond flour cookie dough is so easy to put together. It is whipped up in a bowl in under 2 minutes and requires no baking. As simple as counting 1-2-3 !
Step 1. In a small bowl add almond flour, protein powder, pinch salt, almond butter and liquid sweetener. Stir well to evenly combine all the dry ingredients.
Step 2. While stirring, add 1 tbsp milk of choice and mix well. Only if your cookie dough is too thick, add as many as 3 tbsp milk (please refer to recipe note number 4*).
Step 3. Fold in chocolate chips and serve almond flour keto cookie dough.
How to store keto cookie dough
After making, you can directly serve this almond protein cookie dough or save it for later. To store this cookie dough, cover the dessert bowl and refrigerate. Your keto cookie dough will stay fresh for up to 3 days. However, keep in mind that while in the fridge your protein dip will thicken further. Before serving, stir in a splash of your favorite milk to restore the original texture.
Protein Keto Cookie Dough with Almond Flour
Ingredients
- 30 grams (1/3 cup) blanched almond flour (deoiled)
- 15 grams (2 tbsp) vanilla protein powder (see notes*) or more almond flour
- 20 grams (1 1/2 tbsp) almond butter (sub with cashew or peanut butter)
- 20 grams (1 1/2 tbsp) liquid sweetener (sugar-free, see notes*)
- pinch salt
- 1 to 4 tbsp milk of choice (see notes*)
- 1 tbsp sugar-free chocolate chips
Instructions
- In a small bowl add almond flour, protein powder, pinch of salt, almond butter and liquid sweetener. Stir well to evenly combine all the dry ingredients.
- While stirring, add 1 tbsp milk of choice and mix well. Only if your cookie dough is too thick, add as many as 4 tbsp milk (please refer to note number 4*).
- Fold in chocolate chips. Serve almond flour protein cookie dough or cover the bowl and store in the fridge for up to 3 days.
Notes
- This recipe uses Whey vanilla protein powder. Replace with vegan vanilla protein powder and adjust with more milk to consistency).
- Replace vanilla protein powder with unflavored protein powder + 1/3 tsp vanilla extract or with more almond flour + 1/3 tsp vanilla extract.
- To keep this recipe keto, I sweetened my cookie dough with sugar-free fiber syrup. Swap it out with your favorite sugar-free syrup. Or use honey, maple syrup or agave syrup if you don’t mind adding some carbs to this recipe.
- If you make this almond flour cookie dough with vegan protein powder adjust with more milk to consistency. Start with around 1 tbsp and add up to 4 tbsp to consistency, if your keto cookie dough is still too thick.
Loved it! Ate it for my birthday 🙂