Craving cookie dough but trying to stick to a keto lifestyle? These keto cookie dough bites are the perfect solution! They're quick, easy to make, and satisfy your sweet tooth without derailing your diet. This recipe, inspired by Suzanne Ryan of Keto Karma and adapted with insights from culinary experts like Arman Liew, offers a healthy and delicious alternative to traditional cookie dough.
Why You'll Love This Recipe
- Keto-Friendly: With only 2 grams of net carbs per serving, these bites fit perfectly into a ketogenic diet.
- No Raw Flour or Eggs: Unlike traditional cookie dough, this recipe uses ingredients that are safe to eat raw, so you can indulge without worry.
- Ready in Minutes: This recipe is quick and easy to make, perfect for when you need a fast and satisfying treat.
- Easy to Modify: Customize the flavor by using different chocolate chips, adding extracts, or even making peanut butter cookie dough.
Ingredients You'll Need
- Almond Flour: Blanched almond flour is recommended for the best texture. It is super-fine almond flour from blanched whole almonds. Avoid using almond meal or traditional almond flour, as they can be grittier. King Arthur Baking is a trusted brand.
- Coconut Flour: This adds to the texture and helps bind the ingredients.
- Granulated Sweetener: Use your favorite sugar-free granulated sweetener. Swerve is a popular choice.
- Sugar-Free Maple Syrup: This helps bind the dry ingredients and adds a touch of sweetness.
- Coconut Oil: Adds a buttery texture to the cookie dough. Don't melt it completely; otherwise, the dough will become oily.
- Butter: Salted butter, softened (not melted), is essential. Kerrygold is a high-quality option.
- Vanilla Extract: Enhances the flavor of the dough.
- Sugar-Free Chocolate Chips: Lily's sugar-free chocolate chips are a great option, but any keto-friendly chocolate bar will work. Swerve Keto Friendly Chocolate Chips are also an option.
- Optional: Cinnamon, salt, heavy cream, cashew butter.
Step-by-Step Instructions
Here's how to make these delightful keto cookie dough bites:
- Combine Dry Ingredients: In a large mixing bowl, combine the blanched almond flour, coconut flour, granulated sweetener, and salt (if using). Mix well.
- Add Wet Ingredients: Add the sugar-free maple syrup, coconut oil (not fully melted), vanilla extract, and softened butter. Mix very well until fully combined. The mixture should resemble creamy cookie dough. If using, add heavy cream and mix.
- Incorporate Chocolate Chips: Stir in the sugar-free chocolate chips. Fold in ½ cup of the chocolate chips.
- Shape the Dough: Roll the chilled cookie dough into 10-18 equal-sized balls, about 1 inch in diameter. Using a cookie scoop to scoop out cookie dough balls is easier if you're making this to share with friends.
- Chill (Recommended): Place the cookie dough in the refrigerator for at least 1 hour or in the freezer for at least 30 minutes. Chilling helps the dough firm up and enhances the flavor.
- Optional Chocolate Coating: In a small bowl, melt additional sugar-free chocolate chips with a little coconut oil. Using a fork, dip the chilled cookie dough balls in the melted chocolate mixture, then put back on the lined tray.
- Harden (Optional): Place the tray in the freezer for 5 minutes, or until the chocolate has hardened.
- Serve: Enjoy immediately or store for later.
Tips and Variations
- Don't Over-Melt the Coconut Oil: If the coconut oil is too melted, the cookie dough will be oily and may melt the chocolate chips.
- Use Finely Ground Almond Flour: This will help prevent a gritty texture in the dough.
- Customize the Flavor:
- Make Peanut Butter Cookie Dough: Add a tablespoon or two of peanut butter or cashew butter to the dough.
- Use Different Chocolate Chips: Experiment with different flavors of sugar-free chocolate chips.
- Enhance the Flavor of the Dough: Add a pinch of cinnamon or a drop of almond extract.
Serving and Storage
- Serving: These keto cookie dough bites can be enjoyed straight from the refrigerator or freezer.
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, freeze the cookie dough bites in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
Important Considerations
- Almond Flour Quality: The texture of the dough can vary depending on the brand of almond flour you use. If the dough is too dry, add a teaspoon of water or almond milk at a time until it reaches the desired consistency.
- Sweetener Adjustment: Adjust the amount of sweetener to your liking. Taste the dough before chilling and add more sweetener if needed.
Can I Bake These?
It’s important to note that this dough is not meant to be cooked. The recipe will not work, as it does not contain the necessary agents for baking. However, Bonus tip: these can be baked in the oven if you like them warm with melted chocolate chips! In a 350F oven, bake for about 6-7 minutes.
Common Questions
- Can I freeze keto edible cookie dough? Yes, you can! Freeze it in an air-tight container for up to 3 months. Thaw in the fridge overnight before serving.
- Can I make it with coconut flour? Unfortunately, you can't. Coconut flour and almond flour are completely two different flours with different water absorption levels. It makes it impossible to swap one with another without changing the rest of the recipe.
- Is it safe to eat cookie dough? This recipe has no eggs in it and the other ingredients are fine to consume straight from the package. It makes this recipe safe to consume in its raw state.
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