Keto Cookie Dough

Prep Time 10 mins
Cook Time 12 mins
Rest Time 25 mins
Total Time 47 mins
Cooking Temp: 165  C
Servings: 10
Ingredients
  • • 1 cup almond flour (fine-ground, blanched)
  • • 1/2 cup unsalted butter, softened (1 stick)
  • • 1/3 cup granulated erythritol
  • • 1 teaspoon vanilla extract
  • • 1/4 teaspoon salt
  • • 1/3 cup sugar-free chocolate chips
Instructions
  1. 1
    Mix softened butter and erythritol until light and creamy.
  2. 2
    Stir in vanilla.
  3. 3
    Fold in almond flour and salt until fully incorporated.
  4. 4
    Fold in sugar-free chocolate chips.
  5. 5
    Refrigerate 20–30 minutes.
  6. 6
    Serve in mini jars, paper cups, or rolled into 1-inch bites.
  7. 7
    To bake instead: flatten 1-tablespoon balls, bake at 325°F for 10–12 minutes, cool 10 minutes on the pan
Note

Do not substitute coconut flour — it dries out the dough.

For dairy-free, use coconut oil or vegan butter.

Dough can be frozen in airtight containers for up to 3 months

Keywords: keto cookie dough, low carb cookie dough, baby shower keto desserts, keto cookies, edible cookie dough
Read it online: https://www.showergourmet.com/recipe/keto-cookie-dough/