Keto Cookie Dough Recipe
This easy edible keto cookie dough brings together blanched almond flour, coconut flour, and sugar-free chocolate chips in five minutes for a rich, no-bake treat.
Ingredients
- 1/2 cup blanched almond flour
- 2 tablespoons coconut flour
- 2 tablespoons allulose
- 2 tablespoons keto maple syrup
- 1 1/2 tablespoon coconut oil (softned, or butter)
- 1-2 tablespoons sugar free chocolate chips
Instructions
- Whisk the blanched almond flour, coconut flour, and allulose together in a small mixing bowl. Break up any visible clumps until the dry blend looks uniform and powdery.
- Stir in the keto maple syrup and softened coconut oil, working the mixture vigorously until a cohesive dough forms, then fold in the chocolate chips. The finished mixture should look glossy, rich, and creamy rather than crumbly.
- Serve the dough immediately at room temperature, or place the bowl in the refrigerator for thirty minutes. Chilling allows the fats to firm up, producing a denser, bakery-style scoop.
Notes
Fat temperature: Use softened fat at room temperature instead of melted hot fat to prevent the mixture from turning greasy and to keep the chocolate chips intact.
Dryness fix: If the dough feels too dry or crumbly due to coconut flour absorption, add a few drops of unsweetened almond milk or a tiny drizzle of extra syrup.
Storage: Keep leftover dough in an airtight container in the refrigerator to prevent absorbing odors, or freeze portioned pieces on a lined tray before transferring to a sealed freezer bag.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.