Chocolate Chip Keto Cookie Dough
I am a cookie dough addict. And I treat all doughs equally – sugar, snickerdoodle, chocolate chip, gingersnap – you name it and I have a special place for that dough in my heart.
But shockingly, the sugary mixture is not particularly healthy and definitely has no place in a low carb keto diet. Well, that was until I had to feed the need and tried these delicious chocolate chip keto dough bombs!
Recipe
8 oz softened cream cheese, I used Philadelphia Cream Cheese
1/2 cup softened unsalted butter, I used Kerrygold
1/2 cup almond butter, I used Zinke Orchards (nothing but almonds in it!)
1/3 cup low carb sweetener, I used Swerve sweetener
1 tsp vanilla, I used Madagascar Bourbon
1 pinch Pink Sea Salt, I used Sherpa Extra Fine
4 oz low carb chocolate chips, I used Lilly’s Dark Chocolate baking chips (unsweetened baker’s chocolate like this one here is another, less expensive alternative!)
With a hand mixer, cream together the first six ingredients until everything is incorporated well and a little fluffy. Then with a silicon spatula (or the hand mixer on low) fold in the chocolate chips.
Related
Refrigerate for about 20 minutes or until the mixture firms up a bit. At this point, you can scoop the dough out into 20 servings & keep refrigerated or scoop them onto parchment paper, freeze for an hour then store them individually in the freezer for easy, on the go snacks!
For full instructions please see : laurenrabadi.com
But shockingly, the sugary mixture is not particularly healthy and definitely has no place in a low carb keto diet. Well, that was until I had to feed the need and tried these delicious chocolate chip keto dough bombs!
Recipe
8 oz softened cream cheese, I used Philadelphia Cream Cheese
1/2 cup softened unsalted butter, I used Kerrygold
1/2 cup almond butter, I used Zinke Orchards (nothing but almonds in it!)
1/3 cup low carb sweetener, I used Swerve sweetener
1 tsp vanilla, I used Madagascar Bourbon
1 pinch Pink Sea Salt, I used Sherpa Extra Fine
4 oz low carb chocolate chips, I used Lilly’s Dark Chocolate baking chips (unsweetened baker’s chocolate like this one here is another, less expensive alternative!)
With a hand mixer, cream together the first six ingredients until everything is incorporated well and a little fluffy. Then with a silicon spatula (or the hand mixer on low) fold in the chocolate chips.
Related
Refrigerate for about 20 minutes or until the mixture firms up a bit. At this point, you can scoop the dough out into 20 servings & keep refrigerated or scoop them onto parchment paper, freeze for an hour then store them individually in the freezer for easy, on the go snacks!
For full instructions please see : laurenrabadi.com
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