Chocolate Chip Keto Cookie Dough
A delicious chocolate chip keto cookie dough perfect for a keto dessert. With a texture just like the real thing you'll forget it's healthy for you. An edible cookie dough that's egg free, low carb and super tasty!
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Servings: 6 scoops
Calories: 72kcal
Equipment
- cookie scoop
Ingredients
- 1/4 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/2 tablespoon beef gelatin powder sub for regular gelatin
- 1 tablespoon granulated sweetener
- 1/4 teaspoon salt
- 1/4 teaspoon blackstrap molasses sub for Swerve brown sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoon salted butter
- 2 tablespoon water or dairy free milk
Instructions
- Melt butter and set aside to cool. If super hot it'll melt the chocolate chips
- Combine all dry ingredients. If excluding the blackstrap molasses swap out the sweetener with Swerve brown sugar
- Mix all wet ingredients together.
- Combine dry and wet then add in sugar free chocolate chips. Enjoy!
Video
Notes
Helpful Recipe Tips
- Do you have to use blackstrap molasses? No! Even though I highly recommend it due to the flavor it provides there is a brown sugar substitute by Swerve that taste great. Sadly, it doesn't mix very well in my opinion but it's an option.
- For the sugar free chocolate chips I highly recommend semi-sweet or milk chocolate by Lily's brand. They are perfect for this recipe. I also hear Choczero and Bake Believe are pretty tasty too. As you can see you have many options.
- The texture of this cookie dough isn't like any other because I may good use of the low carb flours. You really get a true cookie dough experience. Unlike the cream cheese based ones I took my inspiration from the Cookie Dough Cafe.
- Why water or almond milk? This is because almond milk brings no moisture due to its lack of fat. So, for someone who simply wants to save money water works just fine.
Nutrition
Calories: 72kcal
Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!