Candice's Low Carb Chocolate Chip Cookie Dough Balls
I have always been a BIG lover of eating raw cookie dough.. always! So when I saw someone pin something on pinterest not to long ago I knew I would have to try and make something similar but low carb of course! They had pinned a recipe of some cookie dough balls and oh my did they look good! They were made with some boxed Betty Crocker cookie mix or something like that.. so yeah, totally not low carb.
Here is my low carb version of chocolate chip cookie dough balls. And let me just say.. YUM! If you love raw cookie dough I know you will love these!
Being now in maintenance, I wanted to save a little calories but still wanted my chocolate coating, so instead of what a lot of recipes I found for egg-less cookie dough did using butter and water. I used half and half(as my fat) and and a little water instead of adding butter to the dough. I found it still to be rich and full of flavor. Not lacking at all in my honest opinion. I actually did try to make recipe low carb using butter and water and well it tasted horrible. I mean horrible! With the half and half the dough is soft and smooth. Really way better then using all water and butter.
Recipe can be cut in half if you only want to make 8.
Hope you enjoy!
http://www.ticklemysweettooth.com/blog/?p=142
Makes 16
Ingredients:
4 Tablespoons coconut flour
4 Tablespoons peanut flour
dash of salt
1/4 cup splenda
2 Tablespoons xylitol
2 teaspoons pure vanilla extract
6 Tablespoons half & half
2 Tablespoons water
1/2 recipe Candice's Low Carb Chocolate Chips(recipe below)
Chocolate Coating:
1/2 cup butter, melted
1/2 cup unsweetened cocoa powder(I use dutch process)
10-15 drops liquid sucralose(or to taste)
Instructions:
In a medium sized mix splenda, xylitol, half and half, water and vanilla.
Whisk in coconut flour, peanut flour and salt.
Stir in chips.
Scoop dough in to 1 TABELSPOON size portions. Roll in to a ball then place in refrigerator to firm up.
When dough is firm make chocolate coating by mixing melted butter and cocoa until smooth. Last stir in liquid sucralose.
Dip each cookie dough ball into chocolate coating mixture, making sure to coat well all around. Place on a parchment lined cookie sheet and repeat until all the balls are done.
Place cookie sheet into the freezer to set up coating, about 10 minutes.
Take off parchment paper and place in either baggie or air tight container. Keep stored in freezer.
Nutritional information per 1 cookie dough ball:
Energy 113 kcal
Carbohydrate, Total 6.56 g
Sugars, total 0.28 g
Fiber, total dietary 2.37 g
Sugar alcohol 1.51 g
Protein 2.30 g
Total lipid (fat) 8.84 g
NET CARBS: 2.68 g
Candice's Low Carb Sugar Free Chocolate Chips
Ingredients:
1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
8 drops liquid Sucralose (I use EZ-Sweetz)**
Instructions:
In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.
Put chocolate mixture into a pipping bag*** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.
Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.
Makes approx. 3/4 cup of chocolate chips.
Nutritional information for 1 recipe:
Energy 581 kcal
Carbohydrate, TOTAL 24.04 g
Sugars, total 0.03 g
Fiber, total dietary 11.97 g
Protein 6.48 g
Total lipid (fat) 51.43 g
Net Carbs 12.07 g
*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.
**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
*** If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a pipping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.
Candice's Low Carb Chocolate Chip Cookie Dough Balls
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