Edible keto cookie dough recipe
This super quick-to-make, edible keto cookie dough recipe is the ultimate gluten-free sweet treat that you can make in under 20 minutes and serve to your friends and family.
Servings: 10 balls
- 1 cup 100g almond flour
- 3 tablespoon powdered sweetener such as Swerve and Sukrin
- ½ teaspoon kosher salt
- ¼ cup 55g or ½ stick unsalted butter melted
- 3 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ⅓ cup 55g keto-friendly chocolate chips or chopped chocolate bar, such as Lily’s
In a large mixing bowl, combine the almond flour, sweetener, and salt.
Then add the melted butter, heavy cream, and vanilla. Mix well with a hand mixer or a spatula. Add the chocolate chips and fold them into the dough.
Form 10 even balls and freeze for 30 minutes.
Freeze the cookie dough balls for up to 3 months in an air-tight container. Thaw in the fridge overnight or leave at room temperature until soft enough to bite before serving.
Serving: 1ball | Calories: 134kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Potassium: 78mg | Fiber: 3g | Sugar: 1g | Vitamin A: 203IU | Calcium: 31mg | Iron: 1mg