Edible Keto Cookie Dough (Printable)
A creamy, low-carb, sugar-free dough perfect for a quick keto-friendly indulgence.
# 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
# How-To 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. Use a spatula or hand mixer to combine until a soft, cohesive dough forms.
03 - Gradually stir in heavy cream one tablespoon at a time until dough reaches desired texture.
04 - Fold sugar-free chocolate chips evenly throughout the dough until distributed uniformly.
05 - Taste dough and adjust sweetness if preferred. Serve immediately or refrigerate 15 minutes for firmer consistency. Store in airtight container refrigerated up to 5 days.
# Expert Tips:
01 -
- You get to eat cookie dough completely raw without any worries about flour or eggs
- One bowl and ten minutes stand between you and keto dessert heaven
- The texture is somehow both creamy and perfectly scoopable
02 -
- The dough firms up significantly in the refrigerator, so do not add too much cream initially
- Powdered erythritol is non-negotiable here, granular sweetener will feel like eating sand
- Room temperature butter incorporates much more smoothly than cold or melted butter
03 -
- Sunflower seed flour makes an excellent nut-free substitute if needed
- Letting the dough sit for an hour in the fridge allows the flavors to meld beautifully