Easy Keto Edible Cookie Dough

Easy Keto Edible Cookie Dough

Simple Keto Edible Cookie Dough

This recipe is designed to teach everyone how to make simple keto edible cookie dough
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 20 dough balls
Calories: 91kcal

Ingredients

  • 1/2 cup very soft room temperature butter
  • 67 grams granulated sweetener of choice (1/3 cup) adjust to taste I use granulated monkfruit sweetener
  • 12 grams vanilla extract or extract flavor of choice (1 TBS) adjust to taste
  • 75 grams coconut flour (2/3cup)
  • 1/4 tsp salt
  • 76 grams room temperature milk of choice (5 TBS) more or less depending on the density of coconut flour
  • 40 grams keto chocolate chips or add-in of choice (1/4 cup)

Chocolate coating, optional

  • 6 oz keto milk chocolate chips (1 cup)
  • 2 grams coconut oil (1/2tsp)

Instructions

  • Line a large baking sheet with parchment paper and set aside. Place the butter and sweetener in a large mixer bowl. Beat on low 10 seconds to combine then increase speed to medium. Beat on medium 3 to 4 minutes or until creamy
  • Scrape down the sides of the bowl. Beat in the extract and salt just until fully combined. Turn mixer on low and gradually add the coconut flour in until fully added. Stop and scrape down the sides of the bowl as needed
  • Once all the coconut flour is added increase the mixer to medium speed. Beat on medium another 30 seconds to make sure the mixture is smooth
  • Reduce mixer to low speed. Gradually add the milk of choice until fully combined. Increase the speed to medium and beat another 30 seconds until the dough is smooth and creamy
  • Scoop the dough out 1 TBS at a time onto the prepared baking sheet. Roll each dough scoop into a smooth ball and place back onto the baking sheet. Place dough balls in the freezer for 1 hour or until firm

Chocolate Coating

  • Place the coating ingredients into a wide microwave safe bowl. Microwave in 20 second intervals until fully melted. Make sure to use a fork and stir after every 20 seconds interval until chips are smooth
  • Remove dough balls from the freezer. Place dough balls one at a time into the melted chocolate. Use a spoon and turn the ball to fully coat with the chocolate. Use a couple of forks or toothpicks and remove the coated dough ball from the chocolate
  • Place the coated dough ball back onto the lined baking sheet. Once the balls are coated place them in the refrigerator for at least 20 minutes or until the chocolate is firm. Once chocolate is firm eat immediately or store leftovers in an airtight container in the refrigerator up to 5 days

Nutrition

Serving: 1ball | Calories: 91kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8.4g


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