Servings: 1 cup dough
Keto Edible Cookie Dough
Low-carb keto edible cookie dough made with only a few basic ingredients
Ingredients
- 1 cup finely-ground almond flour
- 3 Tbsp coconut butter softened or melted
- 3 Tbsp maple-sweetened sugar-free syrup liquid sweetener, see notes*
- 1 teaspoon pure vanilla extract optional
- 1/2 teaspoon ground cinnamon optional
- 1/4 cup dark chocolate chips or chunks see notes**
- 1 pinch sea salt
Instructions
- Add all ingredients to a small bowl and stir until combined. Taste edible cookie dough for flavor and add more sweetener to taste.
- Note: If rolling dough into bite-sized balls, it's easiest to refrigerate the dough for 1 hour before rolling, but this is not mandatory.
- Store in the refrigerator in an air-tight container.
Notes
*I used Pyure's stevia-sweetened maple-flavored syrup. You can use a liquid sweetener sweetened with monk fruit, or use a sugar-free confectioners sweetener. If using granulated, increase the coconut butter to 6 Tbsp and use 3 Tbsp granulated sweetener. If using Stevia drops, start with 3 drops and increase according to taste.
**Use stevia-sweetened chocolate chips or chopped chocolate bar, or chop part of a paleo chocolate bar.
Nutrition
Serving: 1(of 16), Calories: 80kcal, Carbohydrates: 5g, Protein: 3g, Saturated Fat: 2g, Sugar: 1g