For those who love the taste of cookie dough but want to avoid the sugar and carbs, this keto edible cookie dough recipe is a dream come true. It's quick, easy, and requires no eggs, making it safe to eat straight from the bowl. This recipe is versatile, allowing for various adaptations to suit different preferences and dietary needs.
Why You'll Love This Recipe
Edible cookie dough is a beloved treat that brings back memories of baking with family. This keto-friendly version allows you to indulge in that nostalgia without the guilt. It's perfect for anyone following a ketogenic or low-carb diet, or for those simply looking for a healthier dessert option.
Key Ingredients and Substitutions
- Almond Flour: Super-fine almond flour, made from blanched whole almonds, is recommended for the best texture. Avoid using almond meal or coarser almond flour, as they can result in a gritty dough.
- Sweetener: Confectioners Swerve or another powdered sugar-free sweetener is used to provide sweetness without the carbs.
- Butter: Softened, salted butter is preferred for its flavor and creaminess. Unsalted butter can be used, but add 1/2 teaspoon of salt to the recipe.
- Vanilla Extract: Adds a classic cookie dough flavor.
- Sugar-Free Chocolate Chips: ChocZero Dark Chocolate Chips are a great option, as they are sugar-free and have no sugar alcohols. Lily's sugar-free chocolate chips or any other keto-friendly chocolate can also be used.
Step-by-Step Instructions
- Combine Ingredients: In a mixing bowl, combine the softened butter and sweetener. Beat until the mixture is creamy and smooth.
- Add Almond Flour and Vanilla: Beat in the almond flour and vanilla extract until a cohesive dough forms. Be careful not to overmix.
- Fold in Chocolate Chips: Gently stir in the sugar-free chocolate chips using a spoon or spatula.
- Chill: Roll the dough into 10 evenly sized balls. Place in a sealed container and chill in the refrigerator for at least 30 minutes, or up to an hour, to allow the flavors to meld and the dough to firm up.
Variations and Add-Ins
- Chocolate Covered Cookie Dough Bites: Melt 1/2 cup of ChocZero Dark Chocolate Chips in 30-second intervals in the microwave. Place balls of cookie dough on parchment paper, pour melted chocolate on top, and place in the refrigerator or freezer to harden.
- Flavorings: Experiment with different extracts, such as almond or peppermint, to customize the flavor.
- Protein Powder: Add protein powder for an extra boost of protein and nutrients.
- Nuts and Seeds: Add chopped nuts or seeds for added texture and flavor.
Freezing and Storage Instructions
- Freezing: Keto edible cookie dough can be frozen in an air-tight container for up to 3 months. Thaw in the fridge overnight before serving.
- Refrigerating: Store the cookie dough in an airtight container in the refrigerator for up to 5-7 days.
Important Considerations
- Flour Substitutions: Almond flour and coconut flour are not interchangeable in this recipe due to their different water absorption levels.
- Dough Consistency: If the cookie dough is too dry or crumbly, it may be due to inaccurate measurements. Ensure you are following the recipe quantities exactly.
- Safety: This recipe is safe to eat because it contains no eggs and the other ingredients are safe to consume in their raw state. However, it’s important to use high-quality ingredients.
- Not for Baking: This cookie dough is not meant to be baked, as it does not contain the necessary agents for baking.
Keto Edible Cookie Dough Recipe
Yields: 10 servingsPrep time: 5 minutesChill time: 30 minutes
Ingredients
- 6 tbsp of coconut flour
- 1/2 cup of Confectioners Swerve (or powdered sweetener of choice)
- 1/2 cup of salted butter, softened (or you can use unsalted butter and add 1/2 tsp of salt)
- 1 tsp of vanilla extract
- 1/2 cup of sugar-free chocolate chips, I use ChocZero Dark Chocolate Chips
Instructions
- Combine first 4 ingredients in mixer until blended thoroughly
- Once combined, fold in the chocolate chips
- You can form the cookie dough into balls or just place in a sealed and covered container
- Chill in refrigerator for at least 30 minutes and then enjoy!
Tips for Success
- Use a high-quality butter, such as Kerrygold, for the best flavor.
- Ensure the butter is softened, but not melted, for the best texture.
- Chill the dough for at least 30 minutes to allow the flavors to meld and the dough to firm up.
- Use finely ground almond flour to avoid a gritty texture.
- Store the cookie dough in an airtight container to maintain freshness.
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