Edible Keto Cookie Dough (Print Version)
Rich, creamy low-carb dough with almond flour and sugar-free chocolate chips, ideal for quick keto treats.
# 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 teaspoon sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter softened or coconut oil for dairy-free
06 - 2 teaspoons vanilla extract
07 - 2 tablespoons heavy cream or coconut cream for dairy-free
→ Add-ins
08 - 1/3 cup sugar-free dark chocolate chips
# Directions:
01 - Whisk together the 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. Using a spatula or hand mixer, blend until a soft, cohesive dough forms.
03 - Incorporate heavy cream one tablespoon at a time, mixing thoroughly after each addition, until the dough reaches your preferred texture.
04 - Gently fold the sugar-free chocolate chips into the dough until evenly distributed throughout.
05 - Taste the dough and add additional sweetener if desired to suit your preference.
06 - Serve immediately for a softer texture or refrigerate for 15 minutes for a firmer, scoopable consistency. Store remaining dough in an airtight container in the refrigerator for up to 5 days.
# Expert Tips:
01 -
- Satisfies that raw cookie dough craving completely guilt free
- Ready in ten minutes with zero baking required
02 -
- The dough firms up considerably in the fridge so do not add too much cream initially
- Certain keto sweeteners have a cooling effect that becomes very noticeable in no bake recipes
03 -
- Toast the almond flour lightly in a dry pan before mixing to add depth and reduce any raw nut flavor
- Add a pinch of cinnamon or tablespoon of peanut butter for flavor variations that keep things interesting