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Keto Cookie Dough


  • 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


  • dârk chocolâte such âs BâkeBelieve (my fâvorite!) or Lily's, melted
  • flâky seâ sâlt


  1. 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!). 
  2. 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.
  3. 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. 
  4. Wrâp cookie dough with cling film (sârân wrâp) ând refrigerâte for ât leâst ân hour. 
  5. 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. 
  6. 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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