Edible Keto Cookie Dough (Print Version)
Creamy dough made with almond flour and sugar-free chocolate chips, perfect for low-carb snacks.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups blanched superfine almond flour
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
# Preparation Steps:
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 -
- Satisfies those fierce cookie dough cravings without kicking you out of ketosis or leaving you with a sugar crash
- Completely safe to eat raw so you can indulge that spoon-to-mouth impulse without any worries
- Comes together in under ten minutes with ingredients you probably already have in your keto pantry
02 -
- The dough will soften as it sits at room temperature so keep it chilled if you want it to stay firm
- Different brands of almond flour absorb moisture differently so you might need slightly more or less cream
- Letting the dough rest in the fridge for at least an hour lets the flavors meld together better
03 -
- Let your softened butter sit out for at least 30 minutes before starting because cold butter creates a lumpy dough
- Process your almond flour in a food processor for 30 seconds if it feels coarse