The Ultimate No-Bake Keto Cookie Dough Recipe
I'm sure all of us know and love a cookie dough eater. These no-bake keto chocolate chip "cookies" are basically melt-in-your mouth low carb cookie dough. They are soft and scrumptious and sure to please anyone on the keto diet once the sweet cravings hit. And they won't knock you out of ketosis! We all know eating raw cookie dough is bad for you, but this edible (and keto!) version is guaranteed to satisfy your sweet tooth in no time. In fact, these cookies take mere minutes to make, so you'll be ready to treat yourself ASAP.
This cookie dough recipe is simple to make, but does require a bit of planning ahead, especially if you're just starting out on the keto diet. It calls for a few low carb baking ingredients that you might need to order off the internet or look for in a specialty store. But things like almond flour, alternative sweeteners, and sugar-free chocolate chips are so worth the investment as they're very versatile and can be used to make a plethora of low carb keto desserts. Once you've stocked your pantry with these keto staples, you'll be able to whip these babies up last-minute.
Do you have a keto kid in your life? This just might become their favorite dessert of all time. They can even make this no-bake treat themselves.
Makes about 22 cookies
Ingredients
3 Tbsp (1 1/2 oz) unsalted butter, melted
1/4 cup smooth unsweetened almond butter
1 1/4 cups (150g) blanched almond flour, like Bob's Red Mill
1/4 tsp fine sea salt
1/4 cup Lakanto Maple-Flavored Syrup
1 Tbsp Swerve Brown Sweetener
2 tsp vanilla extract
1/4 cup sugar-free chocolate chips, like ChocZero
How to Make It
1. In a large bowl, combine the butter, almond butter, almond flour, salt, syrup, sweetener, and vanilla extract until well mixed. Add in chocolate chips and mix to combine.
2. Portion into small- to medium-sized pieces and roll into balls (you should have about 22). Alternatively, you can press into a zippered storage bag and refrigerate or freeze until firm, then cut into squares.
3. Serve immediately or cover and refrigerate up to 5 days.
