2gNET CARBSEdible Cookie Dough Bites
Egg-free, safe-to-eat chocolate chip cookie dough rolled into bites, made with toasted almond flour and brown monk fruit.
Ingredients
- 2 cups blanched almond flour
- 4 tablespoons unsalted butter, softened
- 1/3 cup brown monk fruit sweetener
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup sugar-free dark chocolate chips
Directions
- Heat oven to 350°F. Spread the almond flour on a rimmed baking sheet and toast 5 to 6 minutes, stirring once, until it smells nutty but is not browned. Cool completely.
- Beat the softened butter and brown sweetener until creamy, about 1 minute. Beat in the cream, vanilla and salt.
- Mix in the cooled almond flour until a soft dough forms. Stir in the chocolate chips.
- Roll into 20 balls, about 1 tablespoon each, and set on a parchment-lined plate.
- Chill 20 minutes to firm. Store covered in the fridge up to 1 week or freeze up to 2 months.
Nutrition per serving (1 bite)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 3.8g.
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Contains
tree nuts, dairy
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Inspired by Diabetes Strong. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/edible-cookie-dough-bites/