Keto Edible Cookie Dough Recipe: Low-Carb, No-Bake Treat

• 1/2 cup very soft room temperature butter
• 67 grams granulated sweetener of choice (about 1/3 cup), adjust to tasteI use granulated monkfruit sweetener
• 12 grams vanilla extract or preferred flavor (about 1 tbsp), adjust to taste
• 75 grams coconut flour (about 2/3 cup)
• 1/4 tsp salt
• 76 grams room temperature milk of choice (about 5 tbsp)add more or less depending on coconut flour absorbency
• 40 grams keto chocolate chips or other add-ins (about 1/4 cup)

Chocolate coating, optional

• 6 oz keto milk chocolate chips (about 1 cup)
• 2 grams coconut oil (about 1/2 tsp)

• Line a large baking sheet with parchment paper and set aside. In a large mixing bowl, combine the very soft butter and granulated sweetener. Beat on low for about 10 seconds, then increase to medium and beat until creamy, about 3 to 4 minutes.
• Scrape down the bowl, then add the vanilla extract and salt. Mix until incorporated. With the mixer on low, gradually add the coconut flour, pausing to scrape the bowl as needed so the flour is evenly mixed in.
• After all the coconut flour is added, increase the mixer to medium and beat another 30 seconds to smooth the mixture.
• Reduce speed to low and slowly add the milk until the dough comes together. Increase to medium and beat 30 more seconds until the dough is silky and scoopable. Fold in the keto chocolate chips or other add-ins.
• Scoop heaping tablespoons of dough onto the prepared sheet, roll into smooth balls, and return them to the sheet. Freeze the dough balls for about 1 hour, or until firm.

Chocolate Coating

• Combine the chocolate chips and coconut oil in a wide microwave-safe bowl. Heat in 20-second increments, stirring after each, until fully melted and smooth.
• Remove the dough balls from the freezer. Dip each ball into the melted chocolate, turning with a spoon to coat. Lift the coated ball using forks or toothpicks and let excess chocolate drip off.
• Place coated balls back on the parchment-lined sheet and chill in the refrigerator for at least 20 minutes, or until the chocolate is firm. Store leftovers in an airtight container in the refrigerator for up to 5 days.