Edible Keto Cookie Dough (Print)
Creamy, low-carb dough made with almond flour, coconut flour, and sugar-free chocolate chips.
# Ingredient list:
→ 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
# Directions:
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 -
- You can literally eat it raw without that paranoid voice wondering about raw eggs
- It keeps in the fridge for days, becoming your emergency late-night sweet fix
02 -
- Coconut flour continues to absorb liquid as it sits, so if the dough feels perfect initially but turns dry later, add another teaspoon of cream
- The dough firms up considerably in the refrigerator, so dont panic if it seems too soft at room temperature
03 -
- If your dough feels too soft, let it rest for 10 minutes—the coconut flour needs time to fully absorb the moisture before you decide to add more dry ingredients
- For the smoothest texture, sift your almond flour first to catch any stubborn lumps that wont break down during mixing