Edible Keto Cookie Dough (Printable)
Rich, creamy dough featuring almond flour and sugar-free chocolate; a quick, low-carb, and satisfying treat.
# 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
# How To Make It:
01 - Whisk together almond flour, coconut flour, powdered erythritol, and sea salt in a large bowl until thoroughly blended.
02 - Add softened butter and vanilla extract to the dry mixture. Mix with a spatula or hand mixer until a soft, cohesive dough forms.
03 - Stir in heavy cream one tablespoon at a time until dough reaches desired texture.
04 - Fold sugar-free chocolate chips evenly throughout the dough until distributed.
05 - Taste dough and adjust sweetness if desired. Serve immediately or refrigerate 15 minutes for firmer texture. Store in airtight container up to 5 days.
# Expert Suggestions:
01 -
- It satisfies that raw cookie dough urge you have been pretending does not exist since going keto
- Ten minutes is all it takes to go from nothing to spoon-deep in something incredible
02 -
- The dough firms up considerably in the fridge so do not panic if it feels too soft at room temperature
- Different brands of almond flour absorb moisture differently so trust your hands more than the exact measurements
03 -
- Room temperature ingredients make a huge difference in how smoothly everything comes together
- Letting the dough rest for ten minutes before eating allows the flavors to meld together