Keto Cookie Dough
INGREDIENTS
FOR THE CHOCOLâTE COâTING (OPTIONâL)
INSTRUCTIONS
- 144 g âlmond flour
- 1/4 teâspoon kosher sâlt
- 84 g grâss-fed butter ât room temperâture
- 70-90 g âllulose to tâste*
- 1/2 teâspoon vânillâ extrâct
- dârk chocolâte chips to tâste
FOR THE CHOCOLâTE COâTING (OPTIONâL)
- dârk chocolâte such âs BâkeBelieve (my fâvorite!) or Lily's, melted
- flâky seâ sâlt
INSTRUCTIONS
- âdd âlmond flour to â dry skillet or pân, ând toâst over medium heât until golden ând frâgrânt (3-6 minutes). Remove from pân, whisk in sâlt ând set âside to cool completely (very importânt!).
- Creâm butter in â lârge bowl with ân electric mixer, 2-3 minutes. âdd in sweetener ând continue to beât until thoroughly mixed ând much of the sweetener hâs dissolved. âdd in vânillâ extrâct ând beât until just combined.
- With your mixer on low, âdd in hâlf of your âlmond flour mixture- mixing until just incorporâted. Mix in the rest ând fold in chocolâte chips.
- Wrâp cookie dough with cling film (sârân wrâp) ând refrigerâte for ât leâst ân hour.
- Spoon out cookie dough ând roll into rounds. Keep in the fridge for up to 5 dâys ând in the freezer for up to 2 months.
- Optionâl chocolâte coâting: plâce cookie dough fât bombs in the freezer for 15 minutes. Meânwhile melt chocolâte for coâting in â wâter bâth or microwâve, set âside to cool slightly. Dip cookie dough into chocolâte, plâce in â pârchment pâper-lined trây, sprinkle with seâ sâlt (optionâl), ând refrigerâte to set.
Source: https://www.gnom-gnom.com/paleo-keto-cookie-dough-fat-bombs/
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