Edible Keto Cookie Dough (Print View)

A rich, creamy low-carb 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

04 - 1/4 tsp sea salt

05 - 1/2 cup softened unsalted butter

06 - 2 tsp vanilla extract

07 - 2 tbsp heavy cream

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 combined.

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

05 - Taste dough and adjust sweetness level if needed.

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

01 -

You get all the creamy, satisfying texture of real cookie dough without the blood sugar crash
It comes together in literally ten minutes with ingredients you probably already have
The dough is actually safe to eat straight from the bowl, no baking required

02 -

Coconut flour is incredibly absorbent, so if your dough feels dry after adding the cream, let it sit for five minutes before adding more
The dough firms up considerably in the refrigerator, so do not worry if it feels too soft at room temperature
Different brands of erythritol have different sweetness levels, always taste before assuming the measurements work perfectly

03 -

Let your butter soften naturally rather than microwaving it, melted butter makes the dough greasy and separates
If the dough feels too sticky after chilling, roll portions between your palms with a dusting of coconut flour