why make this recipe
Keto Cookie Dough is a delightful treat for those following a low-carb diet. It satisfies sweet cravings without the guilt of traditional cookie dough. Made with nutritious almond and coconut flours, this recipe is not only low in carbs but also gluten-free. You can enjoy it raw or as a topping for desserts, making it a versatile option for anyone looking to indulge while staying healthy.
how to make Keto Cookie Dough
Ingredients:
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 2-3 tablespoons Granulated Sweetener (granulated or powdered)
- 1 pinch Salt
- 4 tablespoons Melted Butter (or melted coconut oil)
- 3 tablespoons Heavy Cream (or Unsweetened almond milk if dairy-free)
- 1/2 teaspoon Vanilla Extract
- 1/4 cup Sugar-Free Chocolate Chips
Directions:
- In a small bowl, combine the almond flour, coconut flour, salt, and sweetener. Stir well to evenly combine all the dry ingredients.
- Stir in melted butter, heavy cream, and vanilla extract.
- When the dough comes together like cookie dough, fold in the chocolate chips. If too dry, add another teaspoon of cream. If too wet, add a tablespoon of coconut flour.
- Eat immediately or refrigerate for 30 minutes to boost their vanilla flavor.
how to serve Keto Cookie Dough
You can enjoy Keto Cookie Dough straight from the bowl as a snack or dessert. It can also be used as a topping for low-carb ice cream or blended into smoothies for added sweetness and texture. If you like, shape the dough into small bites or balls for easy serving.
how to store Keto Cookie Dough
To store Keto Cookie Dough, place it in an airtight container and keep it in the refrigerator. It will last up to one week. If you want to keep it longer, you can freeze the cookie dough for up to three months. Just ensure to wrap it in plastic wrap before placing it in a freezer-safe container.
tips to make Keto Cookie Dough
- Make sure to measure your ingredients accurately for the best results.
- If you prefer a sweeter taste, feel free to add more sweetener to the dough.
- For a nut-free version, you can substitute the almond flour with sunflower seed flour.
variation
You can personalize your Keto Cookie Dough by adding different mix-ins such as chopped nuts, dried berries, or seeds. You could also use different flavors of extract, like almond or maple, to switch things up.
FAQs
Can I eat Keto Cookie Dough raw?
Yes, this recipe is safe to eat raw since it does not contain eggs and uses heat-treated flours.
How long does Keto Cookie Dough last in the fridge?
It can last up to one week when stored in an airtight container in the refrigerator.
Can I make this recipe dairy-free?
Absolutely! You can replace melted butter with melted coconut oil and use unsweetened almond milk instead of heavy cream for a dairy-free version.
Keto Cookie Dough
Ingredients
Dry Ingredients
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 2-3 tablespoons Granulated Sweetener (granulated or powdered) Adjust for desired sweetness
- 1 pinch Salt
Wet Ingredients
- 4 tablespoons Melted Butter (or melted coconut oil)
- 3 tablespoons Heavy Cream (or Unsweetened almond milk if dairy-free)
- 1/2 teaspoon Vanilla Extract
Mix-ins
- 1/4 cup Sugar-Free Chocolate Chips
Instructions
Preparation
- In a small bowl, combine the almond flour, coconut flour, salt, and sweetener. Stir well to evenly combine all the dry ingredients.
- Stir in melted butter, heavy cream, and vanilla extract.
- When the dough comes together like cookie dough, fold in the chocolate chips. If too dry, add another teaspoon of cream. If too wet, add a tablespoon of coconut flour.
Serving and Storage
- Eat immediately or refrigerate for 30 minutes to boost their vanilla flavor.
- To store, place it in an airtight container in the refrigerator for up to one week or freeze for up to three months.