For those who crave the taste of raw cookie dough but want to avoid the risks associated with traditional recipes, this keto cookie dough recipe offers a safe and delicious alternative. It's egg-free, sugar-free, and grain-free, making it a perfect no-bake indulgence for anyone following a ketogenic diet or simply looking for a healthier sweet treat. This recipe takes only a handful of ingredients and about 5 minutes to make.
Why Keto Cookie Dough?
The allure of raw cookie dough is undeniable. Its creamy texture and fudge-like consistency are hard to resist. However, concerns about salmonella from raw eggs often deter us from indulging. This keto cookie dough recipe eliminates that worry, offering a safe and equally satisfying experience.
Traditional cookie dough contains eggs and wheat flour, which pose potential health risks when consumed raw. Raw eggs can harbor bacteria that cause foodborne illnesses, while wheat flour may contain harmful bacteria such as E. coli. This keto version uses almond flour, which is safe to eat raw, and omits eggs altogether.
Ingredients and Substitutions
This keto cookie dough recipe typically includes:
- Almond Flour: Superfine almond flour is recommended for the best texture. Brands like Bob’s Red Mill or King Arthur Baking are great options. If you only have coarse almond flour, you may find your dough to be slightly gritty.
- Sweetener: A confectioner’s-style sweetener is ideal to avoid any grittiness. Stevia or Swerve are commonly used.
- Chocolate Chips: Sugar-free chocolate chips, such as Lily's, are perfect for keeping the recipe keto-friendly. You can also use any keto-friendly chocolate bar.
- Butter: Salted butter, softened but not melted, is preferred. Kerrygold is a good option. Melted coconut oil can be used as a dairy-free alternative.
- Vanilla Extract: A staple for flavor.
- Collagen (Optional): Collagen protein can enhance the dough's texture, making it softer and stickier. If omitted, add an extra 1/2 cup of almond flour.
- Salt: Balances the sweetness.
- Tahini paste (Optional): Yes, you can use any nut butter of choice, (almond butter, peanut butter, macadamia nut butter) you like in place of the tahini paste I used.
- Cream cheese (Optional): Yes you can swap the regular cream cheese with vegan cream cheese if you prefer. If you don’t want to use cream cheese you could swap it with plain Greek yogurt but please note, the consitiency and texture will be different.
Step-by-Step Instructions
Here are two variations of the keto cookie dough recipe, each with its unique approach:
Read also: Edible Keto Cookie Dough
Method 1: Quick and Easy
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, sweetener, collagen (if using), and salt.
- Add Wet Ingredients: Stir in the softened butter and vanilla extract until a dough forms. If the dough is too crumbly, add water a few teaspoons at a time until it reaches the desired consistency.
- Incorporate Chocolate Chips: Gently stir in the chocolate chips.
- Chill (Optional): For best results, chill the dough in the refrigerator for at least an hour before serving.
- Enjoy! Eat as is, or roll into balls.
Method 2: Cream Cheese Variation
- Cream Cheese Base: Add cream cheese to a stand mixer or a large bowl to use a hand mixer or food processor, along with vanilla extract and add 1 teaspoon of Vanilla liquid stevia. Blend until smooth.
- Blend in other Ingredients: Blend in the tahini and salt until combined.
- Add Butter: Scrape down the sides of the mixing bowl and blend in the butter.
- Adjust Sweetness: Taste and adjust stevia, if needed.
- Incorporate Chocolate Chips: Gently stir in the chocolate chips.
- Serve: Makes 2 cups.
Tips and Tricks
- Freezing: Keto cookie dough can be frozen in an air-tight container for up to 3 months. Thaw in the fridge overnight before serving.
- Sweetness Adjustment: Start with a small amount of sweetener and adjust to your preference.
- Texture: If the dough is too oily, freeze it for a few minutes to make it easier to handle.
- Variations: Consider adding a pinch of Kosher salt to balance the sweetness or experimenting with different extracts like almond or peppermint.
Making Keto Cookie Dough Truffles
To elevate your keto cookie dough experience, consider making truffles:
- Form Balls: Roll the cookie dough into 1-inch balls.
- Freeze: Place the balls on a waxed paper-lined baking sheet and freeze until solid, about 1 hour.
- Melt Chocolate: In a heatproof bowl set over a pan of barely simmering water, combine sugar-free chocolate chips and a little cocoa butter (or coconut oil), stirring until smooth.
- Dip or Drizzle: Dip half of the cookie dough balls into the melted chocolate, using a fork to lift them out and remove excess chocolate. Place them back on the waxed paper-lined baking sheet. For the remaining truffles, drizzle the melted chocolate over them using a ziploc bag with a tiny corner snipped off.
- Refrigerate: Refrigerate all the truffles until the chocolate is set, about 20 minutes.
Storage
Store the cookie dough or truffles in a covered container in the fridge for up to 2 weeks.
Nutritional Information
While nutritional information is provided as a courtesy and calculated using software, it's essential to verify it independently. The carb count typically excludes non-nutritive sweeteners.
Read also: Easy Low-Carb Cheese Crackers
Read also: Keto Calorie Counting: A Detailed Guide