Keto Chocolate Chip Cookie Dough Dip
A simple, no-bake dip that tastes like edible chocolate chip cookie dough while remaining ketogenic.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 2 cups
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup keto powdered sweetener (like erythritol or monk fruit blend)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup almond flour, finely ground
- 1/2 cup keto chocolate chips
Instructions
- Place the softened cream cheese and butter in a large bowl. Beat them together with an electric mixer until the mixture is smooth and creamy.
- Gradually add the powdered keto sweetener, vanilla extract, and salt to the bowl. Mix until fully combined and smooth.
- Add the almond flour to the mixture. Beat on low speed until just incorporated. Do not overmix.
- Gently fold in the keto chocolate chips using a spatula.
- Transfer the dip to a serving bowl. Chill in the refrigerator for at least 30 minutes before serving to firm up the texture.
- Serve cold with keto-friendly dippers like celery sticks, low-carb berries, or pork rinds.
Notes
- For the smoothest texture, ensure your cream cheese and butter are fully softened to room temperature.
- If the dip seems too thick after chilling, let it sit out for 5 to 10 minutes before serving.
- You can substitute almond flour with coconut flour, but use only 1/4 cup of coconut flour as it absorbs more liquid.
Nutrition
- Serving Size: 1/4 cup
- Calories: 280
- Sugar: 1
- Sodium: 150
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 4
- Cholesterol: 75
Find it online: https://tastetaught.com/keto-chocolate-chip-cookie-dough-dip/