Edible Keto Cookie Dough (Printer-friendly)

Rich, creamy, low-carb cookie dough with sugar-free chocolate chips for a quick, satisfying treat.

# What You’ll Need:

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

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

08 - 1/3 cup sugar-free dark chocolate chips

01 - Whisk together almond flour, coconut flour, powdered erythritol, and sea salt in a large bowl until thoroughly incorporated.

02 - Add softened butter and vanilla extract to the dry mixture. Mix with spatula or hand mixer until soft dough consistency forms.

03 - Stir in heavy cream one tablespoon at a time until dough reaches desired consistency.

04 - Fold sugar-free chocolate chips evenly throughout dough until distributed uniformly.

05 - Taste dough and adjust sweetness level with additional sweetener if necessary.

06 - Serve immediately or refrigerate for 15 minutes for firmer texture. Store leftovers in airtight container in refrigerator for up to 5 days.

01 -

You get all the joy of raw cookie dough without the eggs or wheat, making it completely safe to eat straight from the bowl
The almond and coconut flour combination creates that unmistakable cookie dough texture while keeping carbs under 3g per serving

02 -

The dough firms up considerably in the refrigerator, so don't add extra cream thinking it's too thick until you've chilled it for at least 15 minutes
Different keto sweeteners vary wildly in sweetness, so always start with less and add more to taste rather than overwhelming the dough

03 -

Using sunflower seed flour instead of almond flour makes this completely nut-free, though the flavor will be slightly more pronounced
Roll the dough into balls and freeze them for a grab-and-go treat that's even better than store-bought protein bites