I grew up sneaking little scoops of cookie dough from the bowl and hoping no one noticed. Now I make this safe sugar free dough on purpose and I do not share. It tastes like a cozy night and it mixes fast with one bowl and one spoon. Low Carb Baking fits real life. You get creamy almond flour that stays tender. You get warm vanilla and a sweet bite from chocolate chips that do not bring sugar. You get a simple mix that feels like a hug after a long day. We stir. We taste. We smile. The texture stays soft and a little chewy. It holds shape when chilled and it melts a little on your tongue. This small win keeps cravings calm and keeps balance steady without fuss.
Description with Headlines
Table of Contents
- 1 Key Takeaways
- 2 Easy Edible Sugar Free Cookie Dough Recipe
- 3 Ingredients for Edible Sugar Free Cookie Dough
- 4 How to Make Edible Sugar Free Cookie Dough
- 5 Tips for Making Edible Sugar Free Cookie Dough
- 6 Making Edible Sugar Free Cookie Dough Ahead of Time
- 7 Storing Leftover Edible Sugar Free Cookie Dough
- 8 Try these desserts next
- 9 Edible Sugar Free Cookie Dough
- 10 Nutrition
1 Key Takeaways
Hi, I am Nancy from Nancy Cooks. I keep things simple. I stir, I taste, I tweak. Low Carb Baking fits this dough and my week. Low Carb Baking gives me steady sweetness and calm energy.
The dough stays safe to eat. No raw eggs. No raw wheat. Almond flour brings a soft crumb and a nutty note. Cream cheese gives body. Butter gives flavor. A spoon works as your best tool here.
The flavor hits home. Vanilla warms the mix. Chocolate chips bring fun. The bowl cleans fast. The chill time helps if you want neat scoops. The snack travels well. Kids and grown ups cheer.
2 Easy Edible Sugar Free Cookie Dough Recipe
I like a fast treat that still feels cared for. This dough starts with pantry stuff and ends with a smile. The texture stays soft and a little chewy. A small bowl and a fork work fine. The steps read short and feel shorter in real time.
I drop in sweetener that melts clean. I go with erythritol or monk fruit. I reach for fine almond flour so each bite feels smooth. I add a pinch of salt to wake up the sweet note. I fold in chips for crunch and sparkle.
This is snack logic that loves balance. You get comfort without a sugar crash. You get speed without stress. You get flavor that feels grown up. One more spoon and still steady. That is the promise that keeps me loyal.
3 Ingredients for Edible Sugar Free Cookie Dough
Almond flour Fine grind gives a soft bite and a clean finish. It keeps the dough tender and mild.
Unsalted butter Soft butter blends smooth and adds round flavor. Room temp helps the mix come together.
Cream cheese Soft cream cheese brings body. It lifts texture and keeps the scoop neat.
Granular sweetener Erythritol or monk fruit sweetens without sugar. The taste lands bright.
Vanilla extract A few drops add warmth. The bowl smells like a bakery.
Heavy cream or almond milk A spoon or two loosens the dough. You get that perfect scoop.
Fine sea salt A pinch sharpens each bite. Sweet tastes sweeter next to it.
Sugar free chocolate chips Little sparks of joy. They pop in each spoonful.
4 How to Make Edible Sugar Free Cookie Dough
Step 1 Beat soft butter and cream cheese in a bowl. Work until the mix looks smooth.
Step 2 Add sweetener and whip. The color turns pale and the texture turns fluffy.
Step 3 Stir in vanilla and salt. The scent rises right away.
Step 4 Fold in almond flour. Stop when a soft dough forms and holds on a spoon.
Step 5 Add cream or almond milk one spoon at a time. Aim for scoopable.
Step 6 Stir in chocolate chips. Taste and adjust sweet or salt to your mood.
Step 7 Chill ten minutes if you want tidy balls. Eat now if a spoon calls your name.
5 Tips for Making Edible Sugar Free Cookie Dough
Soft dairy mixes better. Leave butter and cream cheese on the counter a short while. The blend turns smooth without fuss.
Use a fine grind flour. Coarse almond meal feels gritty. Fine almond flour keeps the bite soft and even.
Tweak the texture with small moves. A splash of cream loosens. A spoon of flour tightens. Small steps keep control in your hands.
6 Making Edible Sugar Free Cookie Dough Ahead of Time
Batch once and snack all week. I split the dough into small cups and set lids on top. The fridge keeps the texture steady.
For party trays I chill scoops on a sheet. The shape stays neat. Guests grab and grin. Low Carb Baking shines in make ahead plans here.
For gifting I press the dough into a jar. I tie a spoon with a ribbon. A note adds serving ideas. The smile arrives fast.
7 Storing Leftover Edible Sugar Free Cookie Dough
The fridge holds this dough for five days. A sealed container locks in flavor. The chill deepens the vanilla note.
The freezer works for a month. I scoop small balls and freeze on a tray. I move them to a bag after they set. The texture thaws smooth.
Label the date. Keep a little air space in the box. Low Carb Baking stays simple with clear habits.
8 Try these desserts next
Low Carb Baking Edible Cookie Dough You Can Eat With a Spoon
Ingredients
- 1 and 1 half cups fine almond flour
- 4 tablespoons unsalted butter softened
- 4 tablespoons cream cheese softened
- 1 third cup granular erythritol or monk fruit sweetener
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream or unsweetened almond milk
- 1 quarter teaspoon fine sea salt
- 1 half cup sugar free chocolate chips
Instructions
- In a medium bowl beat butter and cream cheese until smooth
- Mix in sweetener until it looks fluffy
- Stir in vanilla
- Fold in almond flour and salt until a soft dough forms
- Add cream one spoon at a time until the dough feels scoopable
- Fold in chocolate chips
- Taste and adjust sweetener or salt to your liking
- Chill ten to twenty minutes for a firmer bite or eat right away with a spoon
9 Edible Sugar Free Cookie Dough
10 Nutrition
Serving size sits at one sixth of the batch. Calories land near two hundred fifteen. Net carbs near four grams. Protein near six grams. Fat near eighteen grams. Fiber near two grams. Sodium near one hundred twenty milligrams. Numbers guide the plan yet taste leads the smile.
Keyword Integration
I weave Low Carb Baking into daily habits and party trays. I fold in three short terms that fit the topic. Keto dessert, sugar free treat, almond flour dough. I place three longer terms in a gentle way. Edible cookie dough recipe for one easy, edible cookie dough recipe healthy, cookie dough recipe edible. Three semantic angles add depth as well. Low carb baking tips, low carb baked desserts, low carb baking recipes. The text stays natural and clear.
Author and Site
Written by Nancy for Nancy Cooks. I test, I taste, I share. I keep the steps short and the flavor high. Feedback helps me polish each guide. Tell me what you changed and how it tasted. We grow this kitchen together.
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