Chocolate Chip Keto Cookie Dough

I am a cookie dough addict. And I treat all doughs equally – sugar, snickerdoodle, chocolate chip, gingersnap – you name it and I have a special place for that dough in my heart.

But shockingly, the sugary mixture is not particularly healthy and definitely has no place in a low carb keto diet. Well, that was until I had to feed the need and tried these delicious chocolate chip keto dough bombs!

Keto fat bombs are small treats that are high in fat and low in carbs (so, literally a fat bomb). These little bombs are awesome when you need something sweet, but also work as a quick breakfast, as a yummy snack, a pre or postworkout snack, or really whenever you need something quick & keto throughout the day.

Ingredients

• 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.

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!

For full recipes : : laurenrabadi.com