Keto Edible Cookie Dough Recipe

With Edible Cookie Dough parlors opening up all over the place, I thought it was time to produce a keto edible cookie dough recipe. While some people will say that you can eat any cookie dough, it's a much better idea to eat one designed for that. This recipe for a keto edible cookie dough produces a sweet, smooth, and delicious treat without the use of almond flour.

Keto Edible Cookie Dough Recipe

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Prep Time: 5 minutes

Cooling time: 30 minutes

Servings: 4

Macros per serving

Calories: 373

Fat: 35g

Protein: 6g

Net Carbs: 5g

• Total Carbs: 21g

• Fiber: 8g

• Sugar Alcohols: 8g

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Ingredients:

(Ingredients can be purchased by clicking on the green link)

• ½ Cup Coconut Flour

• ¼ TSP Xanthan Gum

• ⅛ TSP Pink Himalayan Salt

• 2 TBSP Lakanto Monkfruit Sweetener

• 8 TBSP Butter, Melted

• ¾ TSP Vanilla Extract

• ¼ TSP Liquid Stevia

• ⅓ Cup Heavy Whipping Cream

• ¼ Cup Lily’s Chocolate Chips

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Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.

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Let's Do This!

1. In a large bowl, combine the coconut flour, xanthan gum, and salt.

2. In a medium bowl, combine the Lakanto, melted butter, vanilla, stevia, and heavy whipping cream. Mix until ingredients are well combined.

3. Add the wet ingredients into the dry ingredients, mix until a dough forms.

4. Fold in the chocolate chips.

5. Cover your cookie dough with cling wrap and let it chill for 30 minutes to an hour in the refrigerator.

6. Enjoy!

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How We Did It!