Edible Cookie Dough 🍪 Low-Carb & Keto

Cookie dough is that incredible food you're not supposed to eat and is spoiled when you cook it (who else things cookies are a waste of good cookie dough?). In this episode, I show you how to make two versions: a quick 5 minute version and a more time consuming (but worth it) version!

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------------------------------------------ RECIPE ------------------------------------------
Version 1 (Quick)
INGREDIENTS:
- 56g almond flour (~1/2 cup) (https://amzn.to/2QYzOXn)
- 2 tbsp coconut flour (https://amzn.to/31ZnP22)
- 1 tbsp allulose (https://amzn.to/3gYQMzG)
- 1/2 tbsp brown sugar Swerve (https://amzn.to/2EYRvDW)
- 2 tbsp room temperature unsalted butter
- 1.5 tbsp cream cheese

- 2-4 drops vanilla extract
- pinch of kosher salt (https://amzn.to/3hWAEQm)

- Low-carb chocolate Chips (Such as Lily's: https://amzn.to/2Z8gcEC)

DIRECTIONS
1. Mix the almond flour, coconut flour, erythitrol, and brown swerve.
2. Add the butter, cream cheese, and vanilla extract. Mix until well combined.
3. Add the chocolate chips. Mix to combine.
4. Place in the fridge if you want the dough to get a little firmer. If not, simply eat straight from where you have it with a spoon!

Version 2 (slower, but tastier). Makes ~20 cookie dough balls
INGREDIENTS
- 110g almond flour (https://amzn.to/2QYzOXn)
- 35g coconut flour (https://amzn.to/31ZnP22)
- 40g vital wheat gluten (https://amzn.to/3hZSke4)
- 110-120g unsalted butter at room temperature
- 155g allulose (https://amzn.to/3gYQMzG)
- 60g brown sugar Swerve (https://amzn.to/2EYRvDW)
- 6g kosher salt (https://amzn.to/3hWAEQm)
- 1 egg, preferably pasteurized (if not pasteurized, consume at your own risk!)
- vanilla extract
- low carb chocolate chips (such as Lily's: https://amzn.to/2Z8gcEC)

DIRECTIONS
- Mix the almond flour, coconut flour, and vital wheat gluten in a bowl until well mixed.
- In a separate bowl, mix the butter, allulose, brown sugar, and kosher salt in a large bowl until it has the consistency of wet grout.
- Slowly add the dry ingredients to the wet ingredients and mix until well combined. Taste and adjust accordingly.
- Once the mixture is to your satisfaction, add your desired amount of chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 45 minutes. This is so harden the butter so that it is easier to mold into the desired shape.
- Using a melon baller, ice scream scoop, spoon, or other utensil, roll the dough into balls and set onto a plate.
- Refrigerate for another 30 minutes to let the balls harden a bit.
- Consume and enjoy!

To pasteurize the eggs:
Method 1 (difficult):
- Cook the eggs in 140F / 60F degree water for 8 minutes. If the temperature exceeds 142F, the eggs will cook.
Method 2 (easy):
- Using an immersion cooker (sous vide cooker), cook the eggs at 135F / 57C for 90 minutes. (sous vide cooker: https://amzn.to/2Gy7eKH)
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#blacktiekitchen #cookiedough #keto #ketocookiedough

Видео Edible Cookie Dough 🍪 Low-Carb & Keto канала Black Tie Kitchen