Edible Keto Cookie Dough (Printable)
Rich, creamy low-carb dough made with almond and coconut flours and 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
# Steps:
01 - In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, and sea salt until thoroughly blended and no lumps remain.
02 - Add softened butter and vanilla extract to the dry mixture. Use a spatula or hand mixer to combine until a soft, cohesive dough forms.
03 - Stir in the heavy cream one tablespoon at a time until the dough reaches your desired texture. The dough should be pliable but not sticky.
04 - Gently fold in the sugar-free chocolate chips, ensuring even distribution throughout the dough without overmixing.
05 - Taste the dough and adjust sweetness if desired. Serve immediately for a softer texture, or refrigerate for 15 minutes for a firmer, scoopable consistency.
06 - Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
# Expert Hints:
01 -
- You get all the joy of eating cookie dough straight from the bowl with zero guilt and absolutely no waiting
- The texture is ridiculously creamy and it keeps in the fridge for days, assuming you don't finish it all in one sitting
02 -
- Room temperature ingredients matter so much, cold butter creates weird lumps that never fully blend no matter how long you mix
- Not all almond flours behave the same way, so trust your hands more than the exact measurements when it comes to texture
03 -
- If your dough feels too dry after adding all the cream, try letting it sit for five minutes before adding more, the flours need time to absorb moisture properly
- Make a double batch because the first one is always just for quality control purposes