Edible Keto Cookie Dough (Printable)

Rich, creamy, low-carb dough with chocolate chips, ideal for keto-friendly snacking.

# 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 keto sweetener

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 almond flour, coconut flour, powdered erythritol, and sea salt in a large bowl until thoroughly blended and no lumps remain.

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

03 - Gradually stir in heavy cream one tablespoon at a time until dough reaches desired texture. Avoid over-mixing.

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

05 - Test sweetness and adjust if necessary. Serve immediately for soft texture or refrigerate 15 minutes for firmer consistency.

01 -

You get all the nostalgic pleasure of raw cookie dough without worrying about raw eggs or sky-high sugar
The texture is ridiculously creamy and scoopable, unlike some keto treats that turn into crumbly disappointments
Ten minutes is all that stands between you and a bowl of edible chocolate heaven

02 -

Superfine almond flour is worth every penny, regular almond flour makes the dough taste sandy instead of smooth
The dough firms up considerably in the fridge, so dont panic if it seems too soft at room temperature
Some brands of powdered erythritol have a cooling effect that can be noticeable, letting the dough sit for an hour helps this mellow out

03 -

Let your ingredients come to room temperature before starting, cold butter creates a stiff dough that fights back when you try to mix it
If the dough feels too dry after adding both tablespoons of cream, add more by the teaspoon instead of dumping in the whole amount at once