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What a crazy week! I have some big news I’ll be sharing this weekend, and I cannot wait to tell you all about it. I’m so excited! For now, let me just say I’ve had a big life adjustment. And, let me be real for a moment. This keto protein cookie dough bites recipe ended up being my breakfast a couple times in the past week.
Fortunately, these edible low carb cookie dough balls are much healthier than they look…
Edible Protein Cookie Dough with Collagen
I’m a huge fan of grass-fed collagen. It makes up 30 percent of all the protein in our bodies, so it’s no surprise that it’s great for us to consume too.
Since I started taking it, I’ve seen improvements in my skin, hair, nails, and even reduced joint pain. In fact, I was so excited about it that I wrote a whole article about the benefits of collagen.
Then, I followed up with a recipe for sugar-free gummy bears, which uses gelatin. Gelatin is basically collagen in another form, which changes the way it behaves after heating. It’s great for thickening in cooking, and of course, for making gummies!
So, when I started thinking about a healthy cookie dough recipe, my mind went to collagen as a way to make it even better. I could have made a general protein powder cookie dough, using whey or some other form of protein, but I much prefer to use collagen peptides when I can.
This worked out well because I’ve been looking for more ways to incorporate collagen into my routine. For now, I mostly just use it in my keto coffee. I’d like to start cooking with it more.
In this case, protein powder cookie dough bites were a great starting point. They are quick and easy to make, they taste delicious, and they incorporate common low carb foods that I have around all the time. If you do keto baking even occasionally, you probably have these around, too.
Keto Cookie Dough Bites Ingredients
The main ingredients in keto cookie dough bites are butter, powdered sweetener, vanilla extract, almond flour, vanilla collagen peptides, sea salt, and sugar-free chocolate chips. Not too long of a list, right?
Of course, the star ingredient in these protein cookie dough bites is collagen! I used Vital Proteins vanilla collagen peptides for the best flavor. I love that it’s unsweetened, so I was able to use my own sweetener in the recipe as needed.
Vanilla collagen peptides have some amazing ingredients in addition to the collagen itself! The ingredient label lists (grass-fed!) bovine hide collagen peptides, organic coconut water, Madagascar bourbon vanilla bean powder, rooster comb extract (hyaluronic acid), and a probiotic called bacillus coagulans. Those last two support protein absorption in the body and promote healthy hair, skin, and nails.
Oh, and do you see the little black flecks in the photos? That is the vanilla bean powder that is part of the vanilla collagen. Amazing.
You can see that I love the vanilla collagen, but if you’d rather use plain collagen peptides, you can. The amount would stay the same.
Options for Protein Cookie Dough Balls
This keto cookie dough recipe is pretty flexible. If you have allergies or some slightly different ingredients on hand, there are some options for alternatives if you need them.
I prefer grass-fed butter for the best flavor and nutritional benefit. But, feel free to use any kind you like.
If you use salted butter, you can decrease the amount of salt to taste. Since these gluten-free edible cookie dough bites do not contain any egg, you can adjust anything you like to taste right as you are making them.
There is a dairy-free option to avoid the butter. Simply use coconut oil instead! The flavor will be a bit different, but still delicious.
My powdered sweetener of choice is powdered erythritol. You can use another type if you want to, but it needs to be powdered.
I tried making these low carb cookie dough bites with granulated sweetener, and unfortunately, they were not good. The texture was grainy! If all you have is granulated, you can try powdering it in a coffee grinder or food processor.
This protein cookie dough originally uses blanched almond flour. Don’t use almond meal, because you need finely ground almond flour for the right consistency. If you have a nut allergy, you can easily use ground sunflower seeds instead.
The last ingredient to consider is blackstrap molasses. I made this optional, because some people may prefer keto cookie dough without it. That being said, it’s only 1/4 tsp for the entire recipe and is there for flavor, not sweetness. Consider including it if you can. It’s so delicious, and the carb difference per serving is negligible.
How To Make the Best Low Carb Cookie Dough
Nutrition benefits aside, the great thing about these no bake keto cookie dough bites is, well, no baking! They are convenient when you need to use your oven for something else.
If you have a cookie scoop, the active prep time takes only about fifteen minutes. About half of that time is for mixing everything together, and the other half to scoop the low carb chocolate chip cookie dough balls onto the baking sheet.
To make the best low carb cookie dough, a hand mixer does most of the work. But, it’s not just for convenience! Beating the butter and sweetener together makes it fluffy and leads to a better end result.
Then, adding the molasses and vanilla adds some amazing flavor to the keto cookie dough. Try not to skip them, they make a big difference!
Stir together the remaining dry ingredients next. Almond flour, vanilla collagen, and sea salt. Beat them into the butter mixture until a crumbly dough forms. You can adjust the sweetener at this point if you need to. And if you are like me, try to resist eating too much of it right away with a spoon! 😉
The final ingredient is the sugar-free chocolate chips. Fold those in.
If you want to make the protein cookie dough balls prettier, you can press some chocolate chips onto the outside so that they are more visible. This part is totally optional, of course.
Now comes the hard part – refrigerate the dough for 20 minutes. I say it’s hard because I’m terrible at waiting. But, this is necessary so that the low carb cookie dough is not too sticky.
Once the dough chills sufficiently, use a small cookie scoop to make small balls, about a tablespoon each. Pinch them with your fingers as needed, but they might not roll between your palms very well. That’s okay.
Place the keto cookie dough balls onto a parchment lined cookie sheet. You can eat them now if you want to, but for the best flavor, chill them for another hour. This will yield a better flavor and texture for the best low carb cookie dough!
How To Store Gluten-Free Edible Cookie Dough
These collagen protein cookie dough balls are quite filling, so a couple is usually more than enough at one time. You’re going to love them for a quick treat!
So, how do you store the rest of your gluten-free edible cookie dough? Just keep it in the fridge. I made a big batch about a week ago, and they are still good. They last quite a while in the fridge. They do get a little firmer over time, especially on the outside, but I liked them anyway!
If you really want to, you can also freeze the low carb cookie dough balls. They’ll last even longer then. Do so in an airtight container to avoid freezer burn. You’ll want to thaw them in the fridge to make them soft again before eating because they will become rock hard in the freezer.
I actually prefer my protein cookie dough right out of the fridge. It reminds me of traditional cookie dough the most that way. But, if you prefer yours softer, you can just let them sit at room temperature to soften a bit.
Tools To Make Cookie Dough Bites:
Click the links below to see the items used to make this recipe.
- Parchment Paper – A keto kitchen staple! Parchment paper is essential to keep your cookie dough bites from sticking to the pan.
- Mixing Bowls – I love these nesting mixing bowls. They are great for mixing and pretty enough to serve in.
- Cookie Scoop – This scoop is a perfect 1 Tablespoon measurement to make sure your low carb cookie dough bites are just the right size.
Low Carb Keto Protein Cookie Dough Bites Recipe:
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Low Carb Keto Protein Cookie Dough Bites Recipe
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- 1/2 cup Butter (softened; or coconut oil for dairy-free)
- 1/3 cup Powdered erythritol (or more to taste)
- 1 tsp Vanilla extract
- 1/4 tsp Blackstrap molasses (optional, recommended for cookie dough flavor)
- 1 1/4 cup Blanched almond flour (or sunflower seed meal for nut-free)
- 1/2 cup Vital Proteins Vanilla Collagen Peptides
- 1/4 tsp Sea salt
- 1/4 cup Sugar-free dark chocolate chips
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
- Line a baking sheet with parchment paper.
- Combine the butter and sweetener in a large bowl. Use a hand mixer to beat until fluffy. Beat in the vanilla and molasses, until well combined.
- In a smaller bowl, stir together the almond flour, collagen powder, and sea salt. Add the dry ingredients to the large bowl. Beat with the hand mixer until a crumbly dough forms. Taste and adjust sweetener if needed.
Fold in the chocolate chips. Refrigerate for 20 minutes.
- Use a small cookie scoop to make small balls, about a tablespoon each, pinching as needed with your fingers. (You will not be able to roll them between your palms. Just pinch after releasing from the cookie scoop to make a uniform ball.) Place on the cookie sheet. Refrigerate for at least an hour, until firm.
Serving size: 2 1" bites
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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