With staple pantry ingredients and magnificent caramel hues on account of the brown butter, this keto cookie dough is one super satisfying healthy treat.
Keto Cookie Dough
With brown butter (!!)
An ode to my brown butter chocolate chip cookies (easily one of the most raved about recipes as of late by y’all), let’s just call this cookie dough the salmonella-proofed spinoff with slightly different ratios and even less ingredients.
And if you’ve never had browned butter in cookies before, it’s hard to describe exactly what it does unless you try it. But calling it ‘caramel hues’ might just be the closest thing. i.e. it’s just one of those must tries in life.
The *One* Rule
Brown the butter! You want to get it nice and toasty for those supreme caramel hues to emerge. Let it come to room temperature and simply mix everything together. Yup, that’s it!
Since baking is a non issue here, you can pretty much use whatever sweetener floats your boat- but it must be powdered! You know, so you don’t end up chewing your way through minty crystals (ahem, erythritol).
Feel free to use anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie), xylitol (ensure its not corn derived to avoid tummy troubles)… or even some pure monk fruit (though texture is better with the granular sweeteners).
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of powdered Lakanto (just note that its twice as sweet… i.e. use half!).
Otherwise if paleo maple syrup or coconut sugar will both work a charm, you may just want to chill your cookie dough a bit longer before scooping it out.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
And… the video story!
(Brown Butter!) Keto Cookie Dough
- 140 g salted butter
- 120 g almond flour
- 16 g coconut flour
- 1/2 teaspoon kosher salt omit if using salted butter
- 110-144 g allulose to taste (I use the lower amount)
- 1 teaspoon blackstrap molasses totally optional (but also highly suggested!)
- 1 teaspoon vanilla extract
- 1 100% chocolate bar or chocolate chips!
- flaky sea salt to garnish
- Check out the video (or story!) for visual deets.
- Line a baking tray with parchment paper or a silpat baking mat, set aside.
- Add the butter to a saucepan over medium heat and simmer, swirling the pan around frequently, until it begins to brown and bubble through (about 5 minutes). Transfer to a bowl and allow to come to room temperature, you can pop it in the fridge to speed up the process (just don't let it solidify ok?!).
- Add the sweetener and molasses (optional) to the brown butter, mixing until very thoroughly combined (a minute or two).
- Add in vanilla extract, mixing well until just incorporated, followed by the almond and coconut flour.
- Fold in the chocolate and chill until set (about 30 mins). Scoop out your cookie dough rounds onto a baking tray and garnish with flaky sea salt (pretty please!).
- Store in an airtight container for about a week or freeze for up to 3 months.
- But can they be baked?! Yes and no. While you can flatten the cookie dough and bake away for about 10 mins at 350F/180C... to make it super duper edible it lacks the things which make cookies supreme (eggs, baking soda, xanthan gum...). So the cookies are good, but not *supreme* (I suggest you whip up my usual brown butter keto chocolate chip cookies instead).