Edible Keto Cookie Dough (Printable)
Rich, creamy, low-carb cookie dough with sugar-free chocolate chips and almond flour base.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups almond flour (blanched, superfine)
02 - 1/4 cup coconut flour
03 - 1/2 cup powdered erythritol or preferred keto sweetener
04 - 1/4 tsp sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
06 - 2 tsp vanilla extract
07 - 2 tbsp heavy cream (or coconut cream for dairy-free)
→ Add-ins
08 - 1/3 cup sugar-free dark chocolate chips
# How-To:
01 - In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, and sea salt until well combined.
02 - Add softened butter and vanilla extract. Mix with a spatula or hand mixer until a soft dough forms.
03 - Stir in the heavy cream one tablespoon at a time until the dough reaches your desired consistency.
04 - Fold in the sugar-free chocolate chips evenly throughout the dough.
05 - Taste and adjust sweetness if needed.
06 - Serve immediately or chill for 15 minutes for a firmer texture. Store leftovers in an airtight container in the refrigerator for up to 5 days.
# Expert Advice:
01 -
- No eggs means you can eat it straight from the bowl without any hesitation
- Ready in ten minutes with ingredients you probably already have
- Satisfies that intense cookie dough craving while keeping you in ketosis
02 -
- The dough will firm up significantly in the refrigerator so do not add too much cream initially
- Different keto sweeteners have different sweetness levels so always taste before adjusting
03 -
- Let your butter sit out for at least 30 minutes before starting for smoothest mixing
- Process almond flour and erythritol in a food processor if you notice any grittiness