Edible Keto Cookie Dough (Print)
A creamy keto dough with almond and coconut flours, sweetened naturally and dotted with sugar-free chocolate chips.
# 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 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 Make:
01 - In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, and sea salt until well combined and no lumps remain.
02 - Add softened butter and vanilla extract to the dry mixture. Mix with a spatula or hand mixer on low speed 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 evenly throughout the dough until distributed uniformly.
05 - Taste the dough and adjust sweetness if needed. 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 Advice:
01 -
- You get that authentic cookie dough texture without the wheat or sugar crash
- It comes together in literally ten minutes with ingredients you probably already have
02 -
- Overmixing once you add the chocolate chips can make them melt slightly from the friction of your mixer
- This dough firms up considerably in the refrigerator, so don't worry if it seems soft at room temperature
03 -
- Whisk your dry ingredients thoroughly first to prevent any flour lumps in your final dough
- Sunflower seed flour makes an excellent nut-free substitute if needed