Edible Keto Cookie Dough (Print version)

A creamy, low-carb treat combining almond and coconut flours with sugar-free chocolate chips.

# What you 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

# Directions:

01 - In a large mixing bowl, whisk together almond flour, coconut flour, powdered erythritol, and sea salt until thoroughly incorporated and no lumps remain.
02 - Add softened butter and vanilla extract to the dry mixture. Using a spatula or hand mixer, blend until a cohesive dough forms and all flour is absorbed.
03 - Pour in heavy cream one tablespoon at a time, mixing after each addition, until dough achieves desired texture. The dough should be pliable but not sticky.
04 - Gently fold sugar-free dark chocolate chips into the dough until evenly distributed throughout.
05 - Sample a small amount of dough and add additional sweetener if needed to achieve preferred sweetness level.
06 - Serve immediately for a softer texture or refrigerate for 15 minutes for firmer, scoopable dough. Store remaining portions in an airtight container in the refrigerator for up to 5 days.

# Expert advice:

01 -
  • You can eat it straight from the bowl without any baking or waiting around
  • The texture is insanely creamy and satisfies that cookie dough craving completely
  • It keeps in the fridge for days so you always have a keto treat ready
02 -
  • The dough will seem dry at first but keep mixing because the coconut flour needs time to absorb the butter
  • Chilling in the fridge transforms the texture from soft to perfectly fudgy and scoopable
03 -
  • Room temperature ingredients are non-negotiable here or you'll end up with lumpy, separated dough
  • Let the dough sit for 10 minutes after mixing before adjusting the texture because coconut flour keeps absorbing liquid

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