Alright guys, let’s get into this.
I was trying to come up with a recipe for today and my brain kept switching between wanting to bake something simple like chocolate-chip cookies.. and at the same time wanting to fry something..anything, so I could test a keto batter I’d thought up.
Well, as you can see, I am highly indecisive. Thus, this “test” video was created.
I wanted to see which was the best way to eat chocolate-chip cookie-dough.
And not just any cookie-dough….KETO COOKIE DOUGH.
Which in-itself is a success and I am very pleased with the outcome.
Anyways, back to the competition.
Which was better?
I froze the dough balls raw(which by the way only contain pasteurized SAFE TO EAT liquid egg whites), I fried them(with multiple attempts using 2 different batters and temperatures) and I baked them the good-old-fashioned way in the oven.
My favourite was the fried dough!
Probably not, everything fried tastes better, let’s just be honest.
Plus, I love the flavour coconut oil adds.
But I will let you be the judge. I can’t say I was disappointed eating the dough regardless of the baking method used.
I have left the recipe below for the dough, the batter for frying and the instructions to simply bake the cookies.
Note: If you do try the frying method, I strongly advise you to do a few small test balls to check your batter, as all coconut flours are different and the temperature of your fryer or pan will make a difference. I have written the batter recipe using the amounts that I found most success with. If at first you don’t succeed, try, try again, because the first dough-ball I created was PERFECT (of course I didn’t get that one on film). But all the little details really do matter!
-If you are lucky enough to own a fryer, USE IT. Fill it with coconut oil.
-Use enough coconut oil to cover the cookie dough balls if you have it (I didn’t).
-Make sure your oil is hot but not TOO hot.
Ingredients: (Serves 12)
-3/4 cup +2tbsp almond flour
-1/2 scoop unflavoured protein
-1 tbsp truvia
-1 tbsp splenda
-1/4 tsp xanthan gum
-1/4 tsp baking soda (optional: only if baking)
-2 Tbsp butter
-2 tbsp egg whites
-1 tsp blackstrap molasses
-1 tsp vanilla extract
-1/4 cup sugar-free chocolate chips(I use the brand Krisda)
- Combine all dry ingredients.
- Add your wet ingredients and mix well until a thick dough forms.
- Mix in your chocolate chips.
- Freeze for 15min, eat immediately or store in the freezer in an air-tight container for later.
- Preheat oven to 350*.
- Flatten dough balls slightly with a spoon
- Bake on parchment for 7-8 minutes
- Cool on a wire rack.
- Store in an air-tight container.
-1/4 cup coconut flour
-1 tbsp Truvia Sweetener
-1/2 tsp baking powder
-1/4 tsp salt
-1/3 cup almond milk OR heavy cream (+more if needed to reach smooth consistency)*
-90g egg whites*
-1 tsp coconut oil
-1/4 tsp vanilla extract
-1/2 cup coconut oil for frying
*Improved from original recipe in video.
- Heat a deep pan with at least 1/2 cup coconut oil over medium heat.
- Mix together all ingredients until a smooth batter is formed.
- Use cookie dough-balls frozen for 15min for frying.
- Coat each ball thoroughly with the batter before placing in the oil.
- Fry a few at a time for 2-4min, rotating a few times before removing and placing on paper towel to drain excess oil. *
- Optional: Grind up splenda or erythritol to a fine powder to top each one.
- Best eaten the day of!
*If you find your batter coming off, try turning down your heat or changing your milk to egg ratio in your batter.
That’s it! If you find any other ways to bake this dough…let me know in the comments below! …I’m thinking of making one giant cookie and eating it that way, considering I already ate half the recipe today. Haha.
Nutrition for each dough ball WITHOUT frying: 7.5f/2.5C(NET)/3.3P & 2.5g fibre
Frying Batter Nutrition per 1/12 serving: 0.8F/0.7C(NET)/1.2P & 0.8g fibre
*Note: Does not include coconut oil used for frying as amount absorbed/used can vary.
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