This recipe is designed to teach everyone how to make simple keto edible cookie dough
Course Dessert
Prep Time 5 minutesminutes
Cook Time 0 minutesminutes
Servings 20dough balls
Calories 91kcal
Ingredients
1/2cupvery soft room temperature butter
67gramsgranulated sweetener of choice (1/3 cup) adjust to tasteI use granulated monkfruit sweetener
12gramsvanilla extract or extract flavor of choice (1 TBS) adjust to taste
75gramscoconut flour (2/3cup)
1/4tspsalt
76gramsroom temperature milk of choice (5 TBS)more or less depending on the density of coconut flour
40gramsketo chocolate chips or add-in of choice (1/4 cup)
Chocolate coating, optional
6ozketo milk chocolate chips (1 cup)
2gramscoconut 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