Low-Carb, Low-Calorie Chocolate Chip Cookie Dough

I am not ashamed to say (although I probably should be) that I have eaten raw cookie dough.  I know, I know - it's terrible for many reasons (including the fact that it contains raw eggs).  Well, this cookie dough recipe is made for EATING, and not for cooking!  In fact, if you tried to bake this cookie dough, you'd probably end up with a big ol' mess on your hands (and on your cookie sheet).  It's also the perfect way to enjoy my homemade, low-carb chocolate chips.  A little of this stuff is all you need to satisfy your cookie dough craving.  Not only is it low-carb, but it's also low-calorie, and you KNOW how I love recipes that meet both of those criteria!  ;)

Please note that the nutritional stats only include the cookie dough, because some people prefer to use their own chocolate chip recipe or even buy their sugar-free chocolate chips.  If you use my recipe for chocolate chips, I have included the additional nutritional information at the very end of this post (so you don't have to sit down and figure out the math).  You're welcome.  ;)

Ingredients:

• 1/4 cup heavy whipping cream
• 3 tablespoons butter, softened to room temperature
• 2 tablespoons coconut flour
• 5 packets Truvia
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 2 tablespoons low-carb chocolate chips

Directions:

1. Combine all ingredients (except the chocolate chips) and thoroughly mix with a fork.
   
2. Add chocolate chips and stir just until the chips have been distributed throughout the mixture.  Refrigerate until ready to serve.
   

Yields: 4 servings

*Nutritional Information (for dough only**):

*Nutritional information has been calculated using the MyFitnessPal app.

**NOTE:  Nutritional information above does not include the chocolate chips.  If you are adding the recommended 2 Tbsp of MY low-carb chocolate chips (88 calories, 9g fat, 1.2g carbs, 0.8g fiber, 0.6g protein) your stats will increase to: 167 calories, 16.9g fat, 2.8g carbs, 1.4g fiber, and 1g protein PER serving.  For chocolate chip's complete stats, please view the recipe here. 

Low-Carb Chocolate Chips

If you know me, it will be no surprise to you when I say that I love chocolate.  I say it everyday, and I mean it.  These little cuties actually came about because I ran out of the sugar-free chocolate chips that I usually have in my pantry.  I was very pleasantly surprised with the outcome of my DIY chocolate chips.  I actually prefer the flavor of mine over the Hershey's brand.  They have almost 1/2 the calories and even slightly less carbs than their brand-name counterpart.  The bonus of these (for me, at least) is that they don't contain any malitol, because my body absolutely will not tolerate malitol.  To get these adorable little hexagon shapes, I actually used two silicone trivets  as candy molds (see photos below).


Ingredients:

• 1 ounce unsweetened baker's chocolate
• 4 tablespoons butter
• 4 packets Truvia
• 1 pinch salt
• 1/4 teaspoon vanilla extract
• 1 tablespoon heavy whipping cream

Directions:

1. Place chocolate and butter in a microwave-safe container and heat for 30 seconds.
   
2. Remove from microwave, add Truvia, stir well, and microwave another 30 seconds.
3. Remove from microwave, add salt, stir well, and microwave a final 30 seconds.
4. Add vanilla extract and stir until blended.
5. Add cream and stir just until mixed.
6. Immediately spread melted chocolate mixture into chocolate chip mold and spread around with a spatula.  I used these two honey-comb silicone trivets as my chocolate chip mold.  (Alternately, you could also spread your melted chocolate over a cookie sheet and break into chocolate "chunks" when the chocolate has set).
   
7. Place candy molds (or cookie sheet) in the freezer for at least 4 hours.
   
8. Remove chips from mold, working quickly* (or break into tiny "chunks" if frozen solid on a cookie sheet) and store in the refrigerator or freezer until ready to use.  

*NOTE:  For fastest chip removal, I grazed a fork's tines along the folded silicone mold, working in batches.  When about 1/3 of trivet #1 was done, I returned it to the freezer and pulled out trivet #2 to work on.  I worked in batches like this until all the chips had been removed.  It was a time-consuming process (about 30-45 minutes or so), but totally worth it if you want those cute little chips.  If you are short on time (or patience, lol), I recommend the cookie sheet method.  :)


Yields: 14 tablespoons (serving size = 1 tablespoon)

*Nutritional Information (per Tbsp):

*Nutritional information has been calculated using the MyFitnessPal app.

Slicing Fruits & Veggies Super-Thin

I absolutely love my Mandoline Slicer.  I use it any time I need to slice my fruits and/or veggies super-thin.  It comes in especially handy when making oven-baked fruit or veggie chips.  If you buy a mandoline, I highly suggest you get one with a "hand saver."  A hand saver is that little contraption that holds your fruit and protects your fingers from the sharp blades.  Always move slowly and carefully when using your mandoline, even if you are experienced.  It only takes one second for an accident to happen.

For those who are afraid of mandoline slicers (I was for many, many years), I suggest getting a Salad Shooter.  It requires an additional step because you will have to slice the fruits and veggies in order to get them to fit into the salad shooter tube.  The beauty of the salad shooter is that the blades should get nowhere near your fingers.  I recommend the salad shooter by Presto because it has 2 slice settings: thick and thin.  The thin setting is the thinnest I've seen on a salad shooter and comparable to the thin mandoline's slices.