Cookie Dough…for EATING, not baking!

Update 2/18/19: Welcome to KetoCook! I have been developing ketogenic recipes since 2010 for my daughter who successfully manages Dravet’s Syndrome (epilepsy) with the ketogenic diet. You will find most of the recipes on this site make 1 serving. This is because her version of the ketogenic diet is so strict, nutritional requirements are met to the gram using a software program called the KetoDietCalculator. Please feel free to multiply the recipes to make larger servings. I am also in the process of adding standard measurements to many of the recipes, but this takes time! You can find many more recent keto recipes I have developed at the Charlie Foundation. It has been one of the biggest honors of my life to work with Jim Abrahams and continue the mission of the Charlie Foundation by developing and photographing recipes, writing eBooks and managing their social media outlets. I also consult with Cambrooke Therapeutics on their KetoVie Cafe line of prepared ketogenic foods available by mail. I hope you find this site useful on your keto journey!

Original Recipe:

It took a few attempts to get this close to traditional raw cookie dough, but I finally succeeded, and ended up with a MAD version as well. You could also mix up a batch and use the dough in another recipe, like vanilla ice cream.  A little goes a long way, this makes about ten 1 inch slices. The higher ratio version of the recipe does not include chocolate chips, there are just too many carbs to even consider it. However, you could make a “snicker doodle” version by adding cinnamon with would be delicious!

Makes 1 Serving – Macros for entire batch

  • Fat: 29 grams
  • Protein: 4 grams
  • Net Carbs: 5 grams
  • Calories: 294
  • Ketogenic Ratio: 3.5:1


  • 28 grams (2 tablespoons) 40% Heavy Cream
  • 20 grams (1.5 tablespoons) butter, room temp or melted is fine
  • 15 grams (2 rounded tablespoons) coconut flour
  • 3.5 grams (1 packet) Truvia
  • 1 gram (a few drops) pure vanilla extract
  • 1 gram (a few drops) pure almond  extract
  • pinch of salt


  1. Blend all of the ingredients together very well.  Use a mini food processor if you have one.
  2. Roll into a log shape and slice.
  3. Alternatively, roll into ball shapes and put them on a cake pop stick. Place them in the refrigerator to harden then dip into melted low-carb dark chocolate.


  • For the MAD version, eliminate the heavy cream and use 28g of skim milk.  This will bring the ratio down to 1.91:1.  You can then add 5g of Tollhouse Mini Morsels to bring the ratio to 1.52:1.  If you are not able to add the chocolate chips, serve some fruit on the side to lower the ratio further.
  • Lily’s Chocolate was not available when this recipe was first created. This would be the option I would choose now!
  • These would make great 50 or 100 calorie snacks.  Make the batch and divide accordingly.
  • This would be a great “treat” to bring to school since it is nut free!

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  1. Sounds so good!! How do I convert the measurements for ingredients into cups, tablespoons, teaspoons? I’m not familiar with using g’s. Do you know how many carbs per serving?

    • I have no idea, I never tried. I would imagine it would still taste really good, the coconut flour is very dry, the almond flour may help with dryness. Let me know how it goes…

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