Edible Keto Cookie Dough (Print Version)
Creamy low-carb dough with almond flour and chocolate chips for a quick keto treat.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups almond flour (blanched, superfine)
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 Steps:
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.
# Expert Tips:
01 -
- Five minutes to cookie dough heaven without turning on the oven
- That safe to eat texture you secretly loved as a kid but can actually enjoy now
02 -
- The dough will seem dry at first but keep mixing because the almond flour needs time to absorb the butter
- Room temperature ingredients are not optional here because cold butter creates a weird separated texture I learned the hard way
03 -
- Sunflower seed flour works if you need nut free but the flavor will be slightly earthier
- A pinch of cinnamon transforms this into something that tastes like childhood