Keto Peanut Butter Edible Cookie Dough
This Keto Peanut Butter Edible Cookie Dough is a creamy, nutty treat that satisfies your sweet tooth without the carbs!
Equipment
- Mixing Bowl
- Spatula
- Measuring Cups
- Microwave or double boiler
- Refrigerator
Ingredients
- 1 cup Super Fine Almond Flour
- 1/2 cup Unsweetened Peanut Butter
- 1/4 cup Unsalted Butter melted
- 1/3 cup Confectioners Sugar-Free Sweetener
- 1 pinch Sea Salt
- 1 cup Sugar-Free Chocolate Chips optional
Instructions
- In a microwave-safe bowl, melt the unsalted butter until it’s completely liquefied. This should take about 30 seconds to a minute in the microwave. Set aside to cool slightly.
- In a mixing bowl, combine the unsweetened peanut butter with the melted butter. Stir until the mixture is smooth and well combined.
- Next, add the confectioners sugar-free sweetener to the peanut butter mixture. Stir until the sweetener is fully incorporated.
- In a separate bowl, whisk together the super fine almond flour and sea salt. This will ensure even distribution of the salt throughout the dough.
- Gradually add the dry ingredients to the wet mixture. Stir until everything is well combined and you have a thick, dough-like consistency.
- If you’re using sugar-free chocolate chips, fold them into the dough until evenly distributed.
- For a firmer texture, you can chill the cookie dough in the refrigerator for about 30 minutes. This step is optional but recommended if you prefer a sturdier dough.
Notes
- Store the cookie dough in an airtight container for up to one week.
- Freeze in individual portions for longer storage; thaw before enjoying.
- Experiment with different nut butters for a unique twist!