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Keto Edible Cookie Dough

Start to Finish: 8 minutes


  • 1 cup raw cashews (soaked if desired -- see recipe notes)
  • 2 tablespoons Brain Octane Oil
  • 1 scoop (about 4 tablespoons) Vanilla Collagen Protein
  • 1/4 cup coconut flour
  • 1/2 teaspoon Ceylon cinnamon
  • 1 tablespoon cacao nibs (optional)


  1. Add cashews and Brain Octane to a high-powered blender or food processor. Blend at low speed for several minutes, scraping down the sides of your container as needed, until cashews take on a nut butter consistency.
  2. Add collagen, coconut flour, and cinnamon, and blend again at low speed until combined and smooth.
  3. Fold in cacao nibs, if using, or any other mix-ins.
  4. Line a glass container with parchment paper. Using a teaspoon, gather heaping scoops of the dough and roll into balls. Place balls spaced apart onto the parchment.
  5. Store edible cookie dough in the fridge for a more doughy consistency, or store in the freezer for a more solid texture.

Makes: Serves 10

Nutritional Information (Per Serving):

  • Calories: 126
  • Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Carbs: 7g
  • Fiber: 2.5g
  • Sugar: <1g
  • Net Carbs: 4.5g
  • Protein: 4g
  • Salt: 14mg
  • Potassium: 19mg