Keto Cookie Dough – Easy Sugar-Free Chocolate Chip Recipe

ana resim

When the cravings for cookies hit on a hot day, it’s quick (and a lot cooler) to whip up some Keto Cookie Dough rather than turning on the oven. The best part about cookie dough is eating it straight out the bowl!

We recommend chilling your cookie dough overnight, this will help everything blend together resulting in a smoother mixture.

This low carb chocolate chip cookie dough recipe makes 8 serves. 1 serve is 1 cookie dough ball and has 2g net carbs.

Store leftover Keto Cookie Dough in the fridge for up to 4 days, or freeze for up to 3 months.

Keto Cookie Dough Ingredients

  • 1 cup of Almond Flour
  • 3 tablespoons of Sukrin Melis, or your preferred powdered sweetener
  • 2 tablespoons of Unsalted Butter, softened
  • 2 tablespoons of Heavy Cream
  • 1 teaspoon of Vanilla Essence
  • ¼ cup of Sugar-Free Chocolate Chips

How to Make Keto Cookie Dough

  1. In a small bowl, add all the ingredients, except the chocolate chips. Mix well.
  2. Stir through the chocolate chips.
  3. Roll the mixture into 8 balls and set in the fridge for 30 minutes.
  4. Enjoy as they are or with a delicious Vanilla Latte.

Ingredients

1 cup almond flour
3 tablespoons sukrin melis
2 tablespoon unsalted butter softened
2 tablespoons heavy cream
1 teaspoon vanilla essence
1/4 cup sugar-free chocolate chips

Instructions

  • In a small bowl, add all the ingredients, except the chocolate chips. Mix well.
  • Stir through the chocolate chips.
  • Roll the mixture into 8 balls and set in the fridge for 30 minutes.
  • Enjoy as they are or with a delicious Vanilla Latte.

Nutrition

Serving: 1ball | Calories: 141kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 14mg | Fiber: 2g | Sugar: 0g | Vitamin A: 145IU | Calcium: 32mg | Iron: 0.8mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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