Craving cookie dough but don’t want to deal with the guilt or the carbs? Well, I’ve got you covered with this High-Protein, Low-Carb Cookie Dough that’s safe to eat raw! Packed with protein and made with wholesome ingredients, this cookie dough is perfect for satisfying your sweet tooth without the sugar crash. You’ll be hooked in no time!
Why You’ll Love This Recipe?
This High-Protein Cookie Dough is the perfect snack if you’re looking for something indulgent yet healthy. It’s full of rich, sweet flavor, but without all the sugar and carbs you’d normally find in traditional cookie dough. Plus, it’s made with high-quality protein to help keep you full, making it the ideal post-workout treat or even a healthy dessert. The best part? You can eat it straight from the bowl, no baking required!
Ingredients
Here’s a sneak peek at the ingredients, and you can find the full list below:
- Almond flour
- Protein powder (vanilla or chocolate)
- Peanut butter or almond butter
- Sweetener (like stevia or monk fruit)
- Sugar-free chocolate chips
- Salt
- Vanilla extract
- Unsweetened almond milk
Want to get the full list and proportions? Keep reading!
Directions
Step 1: Mix the Wet Ingredients
In a mixing bowl, combine the almond butter (or peanut butter), vanilla extract, and your choice of sweetener. Stir until everything is smooth and well-combined. The almond butter adds that creamy, rich texture that’s essential for cookie dough.
Step 2: Add the Dry Ingredients
Next, add the almond flour, protein powder, and salt to the wet ingredients. Mix everything until the dough starts to come together. It should have a thick, dough-like consistency. If it’s too thick, add a tablespoon of almond milk at a time to loosen it up until you reach the right texture.
Step 3: Fold in the Chocolate Chips
Once your dough is at the perfect consistency, fold in the sugar-free chocolate chips. This is where the magic happens—those little bits of chocolate will give you that classic cookie dough experience!
Step 4: Taste and Adjust
Give your cookie dough a quick taste. If you want it sweeter, feel free to add a little more sweetener. If it’s too thick for your liking, add a little more almond milk to make it creamier. Taste testing is key to getting it just right!
Step 5: Chill (Optional)
You can enjoy the dough immediately, but if you prefer it a little firmer, you can chill it in the fridge for 30 minutes. This also makes it a little easier to scoop into bite-sized portions.
Expert Tips and Tricks
- Consistency Matters: If your dough is too thick, adding a small amount of almond milk will make it easier to scoop. But be careful not to add too much at once!
- Sweetener Options: You can use any low-carb sweetener you prefer. Monk fruit or erythritol are popular choices since they don’t have a strong aftertaste.
- Flavor Variations: Feel free to experiment! Add a little cinnamon, a dash of cocoa powder, or even some chopped nuts to change things up.
Recipe Variations and Possible Substitutions
- Nut Butters: Swap the peanut butter for almond butter, cashew butter, or even sunflower seed butter if you’re nut-free.
- Protein Powder: You can use chocolate or unflavored protein powder instead of vanilla, depending on your preference.
- Chocolate Chips: If you’re not a fan of chocolate chips, you can skip them or add some chopped dark chocolate for an even richer flavor.
Serving and Pairing Suggestions
This High-Protein Cookie Dough is delicious on its own, but you can pair it with a cup of unsweetened almond milk or your favorite low-carb snack to make it more filling. If you’re in the mood for something extra indulgent, try topping a scoop of this dough with whipped cream or using it as a topping for low-carb ice cream.
Storage and Reheating Tips
Store your cookie dough in an airtight container in the fridge for up to a week. If you want to make a larger batch for later, you can freeze portions of the dough for up to a month. Just thaw it in the fridge before eating, or enjoy it straight from the freezer for a colder treat.
4 FAQs
- Can I bake this cookie dough?
This recipe is designed for raw-eating, but if you want to bake it, you can form dough balls and bake them at 350°F (175°C) for about 8-10 minutes. They’ll be soft and delicious! - Can I make this dough vegan?
Yes! Just use a plant-based protein powder and swap the honey for a vegan-friendly sweetener like stevia or monk fruit. - What can I use if I don’t have almond flour?
If you don’t have almond flour, you can try using coconut flour, though you may need to adjust the amount (use less coconut flour, as it’s more absorbent). - How do I make this even lower in carbs?
You can reduce the sweetener or use an even lower-carb sweetener like stevia drops or allulose to cut back on carbs even further.
Conclusion
This High-Protein, Low-Carb Cookie Dough is the ultimate guilt-free indulgence. Whether you’re looking for a post-workout treat or just something to satisfy your cookie dough cravings, this recipe hits the spot. It’s easy to make, customizable, and packed with protein to keep you full longer. You’ll love how this delicious and healthy snack satisfies both your sweet tooth and your hunger. Enjoy!
Print
High-Protein Cookie Dough (Low-Carb)
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Dessert, Snack
- Method: No-bake, Raw
- Cuisine: American
- Diet: Gluten Free
Description
Craving cookie dough but don’t want to deal with the guilt or the carbs? This High-Protein, Low-Carb Cookie Dough is safe to eat raw, packed with protein, and made with wholesome ingredients. Perfect for satisfying your sweet tooth without the sugar crash!
Ingredients
- 1 cup almond flour
- 1 scoop protein powder (vanilla or chocolate)
- 1/2 cup peanut butter or almond butter
- Sweetener (like stevia or monk fruit, to taste)
- 1/4 cup sugar-free chocolate chips
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1–2 tbsp unsweetened almond milk (optional)
Instructions
- Mix The Wet Ingredients: In a mixing bowl, combine almond butter, vanilla extract, and your choice of sweetener. Stir until smooth and well-combined.
- Add the Dry Ingredients: Add almond flour, protein powder, and salt. Mix until the dough forms a thick, dough-like consistency. If too thick, add almond milk one tablespoon at a time until desired texture is reached.
- Fold in the Chocolate Chips: Once your dough is ready, fold in the sugar-free chocolate chips.
- Taste and Adjust: Taste the dough. Add more sweetener or almond milk as needed.
- Chill (Optional): Chill the dough in the fridge for 30 minutes to firm it up (optional).
Notes
- Sweetener: Use monk fruit, erythritol, or any preferred low-carb sweetener.
- Texture Adjustments: If the dough is too thick, carefully add almond milk, a small amount at a time.
- Flavor Variations: Add a pinch of cinnamon, cocoa powder, or chopped nuts to customize the flavor.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 200
- Sugar: 1g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg