Keto Cookie Dough
Egg-free, gluten-free, added-sugar-free, and ready to eat in less than 15 minutes.
Yield: servings
Equipment
- Medium bowl
- Large spoon or silicone spatula
Ingredients
- 1 cup fine almond flour
- ¼ cup coconut flour
- 3 tablespoons Brown Swerve plus another ½-1 tablespoon as desired
- 3 tablespoons heavy cream
- ¼ cup butter melted
- 1 tablespoon pure vanilla extract
- 2 large pinches sea salt
- ¼ cup keto chocolate chips
Instructions
- Add almond flour, coconut flour, Brown Swerve, heavy cream, melted butter, vanilla extract, and sea salt to medium mixing bowl. Stir well until all ingredients are fully combined. Taste cookie dough and add more Brown Swerve if desired.
- Add chocolate chips to bowl. Fold chocolate chips into cookie dough until just incorporated, being careful not to overmix. Serve cookie dough immediately or cover bowl and refrigerate cookie dough until ready to serve.
Notes
- Leftovers: Refrigerate cookie dough in airtight container up to 5 days.
Nutrition
Serving Size: 1serving | Calories: 177cal | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 147mg | Potassium: 203mg | Total Carbs: 11g | Fiber: 4g | Sugar: 2g | Erythritol: 5g | Net Carbs: 2g | Vitamin A: 260IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 1mg