Edible Keto Cookie Dough (Printable Version)

A creamy, low-carb dough made with almond flour and sugar-free chocolate chips, ideal for keto-friendly snacking.

# 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 Make It:

01 - Whisk together the almond flour, coconut flour, powdered erythritol, and sea salt in a large bowl until thoroughly incorporated.
02 - Add softened butter and vanilla extract to the dry mixture. Mix with a spatula or hand mixer until a soft, uniform dough forms.
03 - Stir in the heavy cream one tablespoon at a time, incorporating fully between additions until the dough reaches your preferred texture.
04 - Fold the sugar-free chocolate chips into the dough, distributing them evenly throughout.
05 - Taste the dough and adjust sweetness to your preference. Serve immediately or refrigerate for 15 minutes for a firmer consistency. Store in an airtight container in the refrigerator for up to 5 days.

# Expert Insights:

01 -
  • You get all the nostalgic joy of eating raw cookie dough without any of the guilt or worry about raw eggs
  • It comes together in literally ten minutes with ingredients you probably already have in your keto pantry
  • The texture is outrageously creamy and the chocolate chunks make it feel like an actual indulgent treat
02 -
  • The dough firms up considerably after chilling in the refrigerator, so do not panic if it feels too soft at room temperature
  • Different brands of almond flour absorb moisture differently, so trust your hands more than the exact measurements
  • This keeps perfectly in the refrigerator for up to five days, though ours never lasts past day two
03 -
  • Substitute sunflower seed flour for the almond flour if you need nut-free but still want keto
  • Use coconut oil instead of butter and coconut cream instead of heavy cream for completely dairy-free
  • Let the dough sit overnight in the refrigerator for the flavors to really meld together

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