I’ve been obsessed with cookie dough for as long as I can remember. In my former high-carb life, I had been known to buy tubes from the store and keep them in my fridge for my cookie dough cravings. Thank goodness for these keto cookie dough bites I can keep around now to satisfy my longing at only 1 carb each.
Keto Cookie Dough Bites
Ok, keto cookie dough bites are not a new thing. There are several recipes out there already. So why make another?
Well, I’ve made other recipes before. They’re fine. But they mostly rely on regular almond flour, which gives a somewhat different texture than the regular stuff. This isn’t necessarily a bad thing, but after I found out about Barney’s Powdered Almond Butter and played around with it, I found a way to make low carb cookie dough with an even better texture (and fewer carbs!)
Powdered almond butter is the same as de-oiled almond flour, and it’s a very finely powdered almond flour that behaves differently than regular almond flour.
The main players in this cookie dough recipe is the aforementioned powdered almond butter, Swerve brown, and Lily’s chocolate chips.
I personally love Swerve brown as a brown sugar replacement because it’s so much like a good dark brown sugar. Growing up in the Philippines, we always had muscovado sugar, so light brown sugar is weird to me. Swerve brown clumps up just like a good dark brown sugar and so it’s my sweetener of choice here.
That being said, you can use whatever granulated sweetener you like here. I often use my powdered sweetener in my baking, but granulated is my preference here because of the texture.
Making the Bites
I used my regular cookie scoop to portion these out and got 20 bites out of this recipe. Initially the dough is a little sticky, so I threw these in the freezer for about 20 minutes before putting them in an airtight container and storing in the fridge (or freezer!)
These are the absolute closest thing to the high carb version that I’ve tried and I’m really not mad about it.
I think I’m in love. *takes whole batch and backs away slowly*
- Line a baking sheet with parchment paper.
- Cream together butter and sweetener with an electric mixer until light and fluffy. Add vanilla and cream and beat well.
- Scrape down the sides of the bowl, then add powdered almond butter. Beat until incorporated.
- Stir in chocolate chips.
- Use a cookie scoop to portion out bites (I got 20) onto baking sheet.
- Place in the freezer for 20 minutes to firm up before storing in an airtight container in the fridge or freezer.
Serving Size:1 bite
Amount Per Serving: Calories: 128Total Fat: 11.8gSaturated Fat: 7.1gSodium: 75mgCarbohydrates: 2.8gNet Carbohydrates: 1.1gFiber: 1.7gSugar: 0.4gProtein: 3.4g