Edible Keto Cookie Dough (Printable)
A creamy, low-carb dough with almond flour and sugar-free chips 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 incorporated and no lumps remain.
02 - Add softened butter and vanilla extract to the dry mixture. Mix with spatula or hand mixer until a cohesive dough forms and no dry flour pockets are visible.
03 - Gradually stir in heavy cream one tablespoon at a time, mixing completely after each addition, until dough reaches smooth, pliable consistency.
04 - Fold sugar-free chocolate chips into the dough using a spatula, distributing them evenly throughout the mixture.
05 - Taste dough and adjust sweetness level if desired. Serve immediately for softer texture or refrigerate 15 minutes for firmer, scoopable consistency.
# Expert Advice:
01 -
- Satisfies fierce cookie dough cravings in under 10 minutes without derailing your macros
- Keeps in the fridge for days, getting better as flavors meld together
02 -
- Coconut flour continues absorbing liquid over time, so the dough will firm up in the refrigerator
- Room temperature ingredients make all the difference between creamy dough and a greasy separated mess
03 -
- Letting the dough rest overnight in the refrigerator allows the erythritol to fully dissolve and the flavors to deepen
- Warm the chocolate chips slightly before folding them in to prevent them from hardening the dough too much