Edible Keto Cookie Dough (Print Version)
A creamy, low-carb cookie dough with sugar-free chocolate chips, ideal for quick sweet cravings.
# 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
# Directions:
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.
# Insider Tips:
01 -
- Satisfies that late night cookie dough urge without spiking your blood sugar
- Takes literally ten minutes from start to spoon
- Keeps in the fridge for when willpower runs low
02 -
- Dough firms up significantly in the fridge, so dont add too much cream initially
- Powdered erythritol really does dissolve better than granulated for raw dough
- Sunflower seed flour works if you need nut-free but expect a slight flavor difference
03 -
- Let your butter soften truly to room temperature for the smoothest incorporation
- Store in a glass container rather than plastic to maintain fresh flavor longer