Edible keto cookie dough! Eat this sweet sugar-free dough as is or roll it into delicious truffles. It's a perfect no-bake indulgence that takes only 5 minutes to make!
In a large bowl, whisk together the almond flour, sweetener, collagen, and salt. Make sure to break up any clumps in the almond flour and sweetener.
Stir in the butter and vanilla extract until the dough comes together. If the dough is crumbly, add water a few teaspoons at a time. Stir in the chocolate chips.
Serve as is, or roll into 24 (twenty four) 1-inch balls.
Truffles
If making truffles, place the balls on a waxed paper-lined baking sheet and freeze until solid, about 1 hour.
In a heatproof bowl set over a pan of barely simmering water, combined the chocolate and cocoa butter, stirring until smooth.
Dip half of the cookie dough balls into the melted chocolate and toss to coat. Lift out with a fork and tap the fork on the side of the bowl to remove excess chocolate. Place back on the waxed paper lined baking sheet.
Place the remaining melted chocolate in a ziploc bag and snip off a tiny corner. Drizzle the chocolate over the remaining truffles. Refrigerate all the truffles until the chocolate is set, about 20 minutes.
Notes
Cookie Dough Truffles Nutrition
2 truffles per serving: 240 calories 18.7g fat 8.4g carbs 12.4g protein 4.9g fiber
Storage Information
Store the dough or truffles in a covered container in the fridge for up to 2 weeks. You can also freeze the dough or the truffles for up to 2 months.