An easy 5-minute recipe for low carb keto edible eggless cookie dough! Keto cookie dough made with no grains, no refined sugar and completely flourless! An easy low carb dessert.
In a small mixing bowl, combine your blanched almond flour, coconut flour and granulated sweetener of choice. Mix well.
Add your sticky sweetener of choice and coconut oil and mix very well, until fully combined. The mixture should resemble a creamy cookie dough. Stir through chocolate chips. If it is too crumbly, add either some extra sticky sweetener or a few drops of liquid (milk works great).
Either enjoy immediately or for a thicker, dense cookie dough, refrigerate for 30 minutes.
Notes
* I used a granulated monk fruit sweetener. Adjust this to taste- You can reduce the amount or omit altogether. ** I used a monk fruit sweetened maple syrup to keep it keto-friendly and 100% sugar free. Refined sugar free alternatives include light agave nectar and pure maple syrup.Edible Low Carb Keto Cookie Dough can keep for up to a week, refrigerated.