This keto cookie dough is so easy to throw together and perfect for a cozy night in! With only 1g sugar per serving, this is the perfect keto and gluten free treat! Eat it by the spoonful or scoop into little balls! For a less decadent and dairy-free version, try omitting the butter altogether! No other adjustments are necessary. And the cookie dough is still super delicious, just fewer calories and now dairy-free!
Prep Time: 5 minutesmins
Cook Time: 30 minutesmins
Servings: 18servings
Ingredients
1 1/2cups225g blanched super fine almond flour
1/2cup50g Sprouts Collagen & MCT Creamer
1/3cup70g Lakanto Golden Monk Fruit Sweetener
1 1/2tspfine sea salt
1/4tspbaking soda
1/2cup114g salted butter, softened
1/4cup60mL water
2tspvanilla extract
1cup177g Lily's dark chocolate chips
Instructions
Combine dry ingredients. Add 1 1/2 cups almond flour, 1/2 cup Sprouts Collagen & MCT Creamer, 1/3 cup monk fruit sweetener, 1 1/2 tsp salt, and 1/4 tsp baking powder into a large mixing bowl. Whisk together.
Add butter and wet ingredients. Add 1/2 cup softened butter, 1/4 cup water, and 2 tsp vanilla extract to the bowl and mix well. Cut in butter with a fork if necessary (if it's not soft enough).
Add chocolate chips. Add 1 cup chocolate chips to the bowl and mix well.
Refrigerate for at least 30 minutes for the best texture. Eat right from the bowl or scoop into little balls for the perfect snackable portions! This also makes them easy to freeze for later. Just pop them on a baking sheet and freeze, then transfer the frozen dough bites to a large zipper bag and store for up to 6 months. If they last that long! Enjoy!
Notes
*For a paleo version, just replace the monk fruit sweetener with maple or coconut sugar!