Edible Keto Cookie Dough (Print Version)
Creamy, low-carb, sugar-free cookie dough with almond and coconut flours, and 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 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 - 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 the dry mixture. Using a spatula or hand mixer, combine until a soft, cohesive dough forms.
03 - Incorporate heavy cream one tablespoon at a time, mixing between additions until dough reaches desired texture.
04 - Fold sugar-free chocolate chips evenly throughout the dough until distributed uniformly.
05 - Sample the dough and adjust sweetness level with additional erythritol if necessary.
06 - Serve immediately for a softer texture or refrigerate for 15 minutes for firmer, scoopable consistency. Store in an airtight container for up to 5 days.
# Expert Tips:
01 -
- You get that raw cookie dough experience completely guilt-free
- Takes ten minutes from start to first bite
- Stays fresh in the fridge for almost a week
02 -
- Coconut flour continues absorbing liquid as it sits, so the dough firms up in the fridge
- The first time I made this I added all the cream at once and ended up with cookie soup
- Different keto sweeteners have different sweetness levels, always taste before storing
03 -
- If your almond flour has brown specks, sift it first for smoother dough
- Warm your mixing bowl with hot water then dry it for easier blending