Low carb no-bake edible cookie dough bites

I think we’ve all made a batch of cookies and snuck a small bite of the cookie dough! While a nostalgic pastime of cooking, it’s actually kind of dangerous to do so.

Why can’t you eat raw cookie dough?

Eating raw cookie dough is a matter of safety. Raw flour and eggs can harbor bacteria, that when not cooked, or baked out can make you sick. Raw eggs can contain Salmonella, and should never be consumed raw or undercooked.

It takes the fun out of eating cookie dough when you know that, but I think this is a great, tasty, and safe solution that not only allows you a cookie dough bite, but is also a great low carb/keto option. Plus, it’s egg and dairy-free.

Ingredients and tools for edible chocolate chip cookie dough

• 2 cups almond flour
• ½ cup sugar-free confectioners sugar (I prefer Truvia Confectioners)
• 2 tablespoons Muniq or Protein Powder (vanilla flavored)
• ½ teaspoon fine sea salt
• 4 tablespoons unsalted butter (softened)
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1.25 ounces of sugar-free dark chocolate chips (I used 60% cacao from The Good Chocolate), chopped

• Stand mixer with the paddle attachment, or a hand mixer with the beater attachments.
• Kitchen Scale
• A piece of parchment paper (to sit on top of your kitchen scale)
• A small ice cream/batter scoop
• Measuring cups and measuring spoons

Using granulated vs confectioners sweetener

I use confectioners sweetener in this recipe because it makes your dough come out much smoother.

Granulated sugar has a gritty texture since it’s not heated and baked into these cookies. Confectioners sweetener works much better in no-bake recipes!

It’s also a little sweeter, so you can use much less.

How to make these low carb edible chocolate chip cookie dough bites

Begin by adding your almond flour, confectioners sugar, protein powder, and sea salt to your bow. Mix on low speed (2-3) until the powdered ingredients are incorporated.

Stop your mixer, and add softened butter, almond milk, and vanilla extract. Beat on meedum speed until the wet and dry ingredients are incorporated and have a squishy, cookie dough consistency.

Add your chopped chocolate and fold in on low speed.

With an ice cream or dough scoop, scoop the mixture and use your scale to measure out 1 ounce for each ball.

Roll the ball in between your hands to create a sphere, and set aside. Repeat until all of the edible dough is used.

You can enjoy it immediately, or you can store these in the fridge in an airtight container for up to 1 week, or freeze them for up to one month.

What happens if you bake the edible cookie dough?

Since the edible dough doesn’t have an leavening agents, or binders, you won’t end up with the cookie you expect – just a dry ball of dough.

I don’t recommend baking these!

Recipe for low carb edible chocolate chip cookie dough

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Description

Here’s a food-safe, low carb edible cookie dough recipe that is low on carbs and sugar, but still tastes like classic chocolate chip cookie dough without eggs or dairy.

• 2 cups almond flour
• 1/2 cup sugar-free confectioners sugar (I prefer Truvia Confectioners)
• 2 tablespoons Muniq or Protein Powder (vanilla flavored)
• 1/2 teaspoon fine sea salt
• 4 tablespoons unsalted butter (softened)
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1.25 ounces of sugar-free dark chocolate chips (I used 60% cacao from The Good Chocolate), chopped

1. Begin by adding your almond flour, confectioners sugar, protein powder, and sea salt to your bow. Mix on low speed (2-3) until the powdered ingredients are incorporated.
2. Stop your mixer, and add softened butter, almond milk, and vanilla extract. Beat on meedum speed until the wet and dry ingredients are incorporated and have a squishy, cookie dough consistency.
3. Add your chopped chocolate and fold in.
4. With an ice cream scoop, scoop the mixture and use your scale to measure out 1 ounce for each ball.
5. Roll the ball in between your hands to create a sphere, and set aside. Repeat until all of the edible dough is used.
6. You can enjoy it immediately, or you can store these in the fridge in an airtight container for up to 1 week, or freeze them for up to one month.

Equipment

Cookie Scoop

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Kitchen Scale

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Kitchenaid Stand Mixer

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Measuring Cups

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parchment paper

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Notes

• Refrigerate in an airtight container for up to a week
• Do not try to bake these. They won’t come out like chocolate chip cookies. These are a safe way to snack on some dough!

• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1, 1 oz cookie dough bite
• Calories: 131
• Sugar: 1.8g
• Sodium: 89.3mg
• Fat: 6.1g
• Carbohydrates: 5g
• Fiber: 0.7g
• Protein: 4.3g
• Cholesterol: 8.1mg

Keywords: low carb desserts, edible cookie dough, low carb no bake cookie dough bites.

Other diabetes-friendly desserts

• Easy diabetic dessert recipes
• Low carb Texas Sheet Cake
• Mini, lower sugar peach cobblers
• Sugar-free chocolate covered strawberries
• Low Carb Lemon Bars

Original Article