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Sugar Free Cookie Dough

This Sugar Free Cookie Dough is SO EASY! A creamy, nutty delight with almond flour and sugar-free chocolate chips, perfect for guilt-free snacking or dessert topping.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Keyword: Easy, Gluten-Free, Keto, No-Bake, Sugar-Free
Servings: 4 servings

Ingredients

  • 1 cup almond flour 100g
  • 1/4 cup double (heavy) cream 60g
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon powdered sweetener or 2 tablespoons for extra sweetness
  • 1/4 cup dark sugar free chocolate chips 40g
  • 2 tablespoons sugar free chocolate chips 20g
  • 1 tablespoon unsalted butter

Instructions

  • Begin by letting your unsalted butter sit at room temperature until soft but not melted. This ensures it blends smoothly with the almond flour and cream, giving the cookie dough a luscious texture.
  • In your mixing bowl, combine the almond flour with the powdered sweetener. Stir them together until evenly mixed. This distributes the sweetness throughout the dough and prevents clumps.
  • Add the softened butter, heavy cream, and vanilla extract to the almond flour mixture. Use your spoon or spatula to mix everything thoroughly. The dough should start coming together into a soft, pliable mixture. If it feels too dry, add a splash more cream, one teaspoon at a time.
  • Gently fold in the dark sugar free chocolate chips along with the smaller chips. The two sizes create a nice texture contrast, making every bite exciting. Be careful not to overmix, or the chips may break.
  • You can enjoy the cookie dough right away for a soft, creamy texture. If you prefer it firmer and more scoopable, transfer it to a container and chill it in the refrigerator for at least 30 minutes. This also helps the flavors meld beautifully.

Equipment

  • Mixing Bowl
  • Spoon or Spatula
  • Measuring Cups and Spoons
  • Refrigerator
  • Storage container

Notes

  • Use finely ground almond flour for a smooth, non-gritty texture.
  • Adjust sweetness by starting with 1 tablespoon of powdered sweetener and adding more to taste.
  • For a dairy-free version, substitute coconut cream for heavy cream and vegan butter for unsalted butter.
  • Store dough in an airtight container in the fridge for up to one week or freeze for up to three months.
  • Try seasonal variations by adding spices, extracts, or freeze-dried fruits for unique flavors.