Edible Keto Cookie Dough (Print Version)
A creamy, low-carb dough featuring almond and coconut flours with sugar-free chocolate chips.
# Recipe Ingredients:
→ 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 - In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, and sea salt until thoroughly blended and no clumps remain.
02 - Add softened butter and vanilla extract to the dry mixture. Mix with a spatula or hand mixer until a cohesive soft dough forms and all flour is incorporated.
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 - Gently fold in the sugar-free chocolate chips, ensuring even distribution throughout the dough without overmixing.
05 - Taste the dough and adjust sweetness level with additional erythritol if desired. Add a pinch of cinnamon or tablespoon of peanut butter for extra flavor variation.
06 - Serve immediately for a softer texture or refrigerate for 15 minutes for a firmer, scoopable consistency. Store leftovers in an airtight container in the refrigerator for up to 5 days.
# Expert Advice:
01 -
- Satisfies intense cookie dough cravings without the sugar crash or guilt about raw eggs
- Ready in literally ten minutes with ingredients you probably already have in your keto pantry
02 -
- The dough firms up considerably in the refrigerator so dont panic if it seems too soft at room temperature
- Skip the heavy cream if you prefer thicker, fudge-like dough instead of the creamy traditional texture
03 -
- Room temperature ingredients combine much more smoothly than cold ones that refuse to blend properly
- Superfine almond flour makes a noticeable difference in texture compared to regular almond meal