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.
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
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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Let's Do This!
In a large bowl, combine the coconut flour, xanthan gum, and salt.
In a medium bowl, combine the Lakanto, melted butter, vanilla, stevia, and heavy whipping cream. Mix until ingredients are well combined.
Add the wet ingredients into the dry ingredients, mix until a dough forms.
Fold in the chocolate chips.
Cover your cookie dough with cling wrap and let it chill for 30 minutes to an hour in the refrigerator.
Enjoy!