Keto Edible Cookie Dough (Printable)
A creamy, low-carb treat made with almond flour and sugar-free chocolate chips, ready in minutes.
# 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 softened unsalted butter 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 - In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, and sea salt until thoroughly combined and no lumps remain.
02 - Add the 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 the heavy cream one tablespoon at a time until the dough reaches your desired consistency. The dough should be pliable but not sticky.
04 - Fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the dough.
05 - Taste the dough and adjust sweetness with additional erythritol if needed.
06 - Serve immediately or refrigerate for 15 minutes for a firmer texture. Store leftovers in an airtight container in the refrigerator for up to 5 days.
# Expert Suggestions:
01 -
- Five minutes stand between you and creamy, chocolate-studded bliss
- No baking means no hot kitchen and instant gratification
- Each spoonful delivers rich buttery flavor without the sugar crash
02 -
- Room temperature ingredients are the difference between creamy and crumbly dough
- Letting it chill for even ten minutes transforms the texture into something scoopable and firm
03 -
- Sift your almond flour if you detect any grittiness in the final texture
- Use coconut oil instead of butter for a dairy free version that firms up more when chilled