Chocolate Chip Keto Cookie Dough

Chocolate Chip Keto Cookie Dough

20 minutes
Calories 170kcal

Ingredients

  • 8 ounces cream cheese (softened, I used Philadelphia Cream Cheese)
  • 1/2 cup unsalted butter (softened, I used Philadelphia Cream Cheese)
  • 1/2 cup almond butter (softened, I used Philadelphia Cream Cheese)
  • 1/3 cup sweetener (softened, I used Philadelphia Cream Cheese)
  • 1 teaspoon vanilla (softened, I used Philadelphia Cream Cheese)
  • 1 pinch sea salt (softened, I used Philadelphia Cream Cheese)
  • 4 ounces chocolate chips (softened, I used Philadelphia Cream Cheese)

Instructions

  • 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 —Follow Me on Instagram! —The BEST Low Carb Keto Bread You Will Ever Eat 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!

Originally posted 2019-02-20 18:45:08.

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