Edible Keto Cookie Dough (Printable)
A creamy, low-carb dough with almond flour and sugar-free chocolate chips, quick to prepare and keto-friendly.
# 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 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
# Steps:
01 - In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, and sea salt until thoroughly blended and no lumps remain.
02 - Add softened butter and vanilla extract to the dry mixture. Mix with a spatula or hand mixer on medium-low speed until a soft, cohesive dough forms.
03 - Stir in the heavy cream one tablespoon at a time until the dough reaches a smooth, scoopable consistency. Add more or less cream depending on desired texture.
04 - Fold in the sugar-free chocolate chips using a spatula, distributing them evenly throughout the dough.
05 - Taste the dough and adjust sweetness with additional erythritol if needed. Serve immediately or refrigerate for 15 minutes for a firmer texture. Store in an airtight container in the refrigerator for up to 5 days.
# Expert Tips:
01 -
- Satisfies late night cookie dough cravings without the guilt
- Ready in ten minutes with zero baking required
02 -
- The dough firms up significantly after chilling, so do not add too much cream initially
- Sugar free sweeteners can vary in sweetness intensity, always taste before adding more
03 -
- Let the ingredients come to room temperature before starting for smoothest results
- The dough tastes even better after sitting overnight, if you can resist that long