Edible Keto Cookie Dough (Printable version)
Creamy, low-carb, sugar-free dough ideal for quick keto-friendly indulgence with chocolate chips.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups blanched superfine almond flour
02 - 1/4 cup coconut flour
03 - 1/2 cup powdered erythritol sweetener
04 - 1/4 teaspoon sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter softened
06 - 2 teaspoons vanilla extract
07 - 2 tablespoons heavy cream
→ Add-ins
08 - 1/3 cup sugar-free dark chocolate chips
# Directions:
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 dry mixture. Mix with spatula or hand mixer until soft dough forms.
03 - Gradually stir in heavy cream one tablespoon at a time until dough reaches desired texture.
04 - Fold sugar-free chocolate chips evenly throughout the dough mixture.
05 - Taste and adjust sweetness if desired. Serve immediately or refrigerate 15 minutes for firmer consistency. Store in airtight container refrigerated up to 5 days.
# Expert advice:
01 -
- You can eat the entire bowl without turning on your oven or feeling guilty about carbs
- The texture is somehow creamy and scoopable while still having that classic cookie dough bite
02 -
- The dough firms up significantly after chilling so do not panic if it feels too soft at room temperature
- Different keto sweeteners vary wildly in sweetness level so always taste before you decide you are done
03 -
- Room temperature ingredients make the difference between smooth dough and a frustrating mix that will not come together
- Weighing your almond flour gives you consistent results every single time instead of guessing by cup measurements