Edible Keto Cookie Dough (Printable)
Rich, creamy, low-carb dough featuring almond and coconut flours with chocolate chips.
# What's Needed:
→ 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 - 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.
# Tips for Success:
01 -
- Ready in 10 minutes with zero baking required
- Tastes just like raw cookie dough but with only 2 net carbs per serving
- Keeps in the fridge for a weeks worth of instant treats
02 -
- The dough firms up significantly in the fridge so dont worry if it seems too soft at room temperature
- Different keto sweeteners vary in sweetness level so always taste before adding more
- Using granulated sweetener instead of powdered will leave a gritty texture in the finished dough
03 -
- Use a kitchen scale to measure the almond flour for consistent results every time
- Warm your mixing bowl with hot water then dry it before starting if your butter is too cold