Who doesn’t love cookie dough, right?
But what about guilt-free, keto-friendly cookie dough?
These keto cookie dough fat bombs are easy to make, are low on carbs, and taste just like regular cookie dough.
It requires very few ingredients such as butter, almond flour, erythritol, and chocolate chips.
You can add vanilla and a pinch of flake sea salt too to enhance the flavor of this recipe.
Making keto-friendly cookie dough is very simple. It is important that the butter is at room temperature before starting to get smooth results.
The first step in making this recipe is to cream the butter to a light and fluffy texture.
The next step is to mix in the sweetener, in this case, erythritol, followed by the almond flour.
Almond flour is great in keto recipes as it is a nutrient-packed substitute for regular white flour.It also adds a nice texture to the cookie dough.
Lastly, incorporate dark chocolate chips into the mixture then allow to chill for 30 minutes in the fridge, or until it is ready to scoop.
This recipe is great for meal prepping too!
The fat bombs can be stored in the fridge for up to 5 days or for 2-3 months in the freezer.
HOW TO
In a mixing bolw using a hand mixer, beat butter until pale in colour and fluffy;
add the erythritol together with the vanilla essence and mix until combined;
with a spatula, incorporate the almond flour into the butter mixture;
once combined, add the chocolate chips and mix well;
cover the bowl and chill in the fridge for 30 minutes;
using a small cookie scoop, scoop dough into small balls; sprinkle flake sea salt on top and serve.
Keto Cookie Dough Fat Bombs
Equipment
- Mixing Bowl
- Hand Mixer
Ingredients
- 1 cup almond flour
- 1 stick butter room temperature
- 3 tbsp erythritol
- 1/2 tsp vanilla essence
- pinch of flake salt
- 1/2 cup unsweetened dark chocolate chips or cocoa nibs
Instructions
- In a mixing bolw using a hand mixer, beat butter until pale in colour and fluffy;
- add the erythritol together with the vanilla essence and mix until combined;
- with a spatula, incorporate the almond flour into the butter mixture;
- once combined, add the chocolate chips and mix well;
- cover the bowl and chill in the fridge for 30 minutes;
- using a small cookie scoop, scoop dough into small balls; sprinkle flake sea salt on top and serve.
