ARKEPIN
7 Keto Cauliflower & Lentil Pumpkin Cookie Dough Recipes
Looking for delicious, nutritious desserts? Discover 7 keto-friendly cookie dough recipes that transform traditional flavors into guilt-free treats!
Cauliflower Chocolate Chip Cookie Dough
Cauliflower Chocolate Chip Cookie Dough is a delicious and healthier twist on traditional cookie dough, combining the goodness of cauliflower and protein-rich lentils. This no-bake treat is perfect for those following a keto lifestyle and is packed with flavor while maintaining a low carbohydrate count. Whip it up for a quick snack or dessert that satisfies your sweet tooth guilt-free!
| Ingredients | Quantity |
|---|---|
| Cauliflower (cooked and mashed) | 1 cup |
| Almond flour | 1/2 cup |
| Lentils (cooked) | 1/2 cup |
| Peanut butter or almond butter | 1/4 cup |
| Sugar substitute (like erythritol) | 1/4 cup |
| Vanilla extract | 1 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Sugar-free chocolate chips | 1/2 cup |
Cooking Steps:
- In a mixing bowl, combine the cooked and mashed cauliflower, almond flour, cooked lentils, peanut or almond butter, sugar substitute, vanilla extract, baking soda, and salt.
- Mix all ingredients thoroughly until smooth and well-blended.
- Fold in the sugar-free chocolate chips until evenly distributed.
- Chill the dough in the refrigerator for about 30 minutes for a firmer texture, if desired.
- Serve immediately as a cookie dough snack or store in an airtight container in the fridge. Enjoy!
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Lentil Peanut Butter Cookie Dough
Lentil Peanut Butter Cookie Dough is a nutritious and delightful snack that merges the rich flavor of peanut butter with the protein-packed goodness of lentils. This no-bake treat is perfect for those on a keto or low-carb diet and can be enjoyed on its own or as a topping for various desserts. With its creamy texture and sweet, nutty flavor, this cookie dough is an indulgent yet guilt-free choice for satisfying your sweet cravings.
| Ingredients | Quantity |
|---|---|
| Cooked lentils | 1 cup |
| Peanut butter or almond butter | 1/2 cup |
| Almond flour | 1/2 cup |
| Sugar substitute (like erythritol) | 1/4 cup |
| Vanilla extract | 1 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Chopped nuts or seeds (optional) | 1/4 cup |
Cooking Steps:
- In a large mixing bowl, blend the cooked lentils, peanut or almond butter, almond flour, sugar substitute, vanilla extract, baking soda, and salt until you achieve a smooth mixture.
- If desired, fold in chopped nuts or seeds for added crunch.
- Chill the dough in the refrigerator for about 20-30 minutes for a firmer texture.
- Serve as a delicious snack or dessert topping and store any leftovers in an airtight container in the fridge. Enjoy!
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Pumpkin Spice Cookie Dough
Pumpkin Spice Cookie Dough is a delightful and seasonal treat that combines the warm flavors of pumpkin and aromatic spices, making it the perfect indulgence for fall. This no-bake cookie dough is not only delicious but also packed with nutrients, making it a great choice for those following a keto or low-carb lifestyle. Enjoy this cookie dough as a snack on its own, or use it as a topping for desserts and yogurt.
| Ingredients | Quantity |
|---|---|
| Cooked lentils | 1 cup |
| Pumpkin puree | 1/2 cup |
| Almond flour | 1/2 cup |
| Sugar substitute (like erythritol) | 1/4 cup |
| Pumpkin pie spice | 1 tsp |
| Vanilla extract | 1 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Chopped nuts or seeds (optional) | 1/4 cup |
Cooking Steps:
- In a large mixing bowl, combine the cooked lentils, pumpkin puree, almond flour, sugar substitute, pumpkin pie spice, vanilla extract, baking soda, and salt. Mix until smooth.
- Optionally, fold in chopped nuts or seeds for added texture and flavor.
- Chill the mixture in the refrigerator for about 20-30 minutes to firm up the dough.
- Serve as a tasty snack or dessert topping, and store any leftovers in an airtight container in the fridge. Enjoy!
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Cauliflower Oatmeal Raisin Cookie Dough
Cauliflower Oatmeal Raisin Cookie Dough is a unique twist on traditional cookie dough that offers a delightful combination of flavors and textures. This no-bake treat features cauliflower as a base, making it a nutritious option that is both low-carb and packed with fiber. With the added sweetness of raisins and the warmth of spices, this cookie dough can be enjoyed as a healthy snack or dessert topping, perfect for those adhering to a keto lifestyle.
| Ingredients | Quantity |
|---|---|
| Riced cauliflower | 1 cup |
| Rolled oats (or keto-friendly oats) | 1/2 cup |
| Raisins | 1/4 cup |
| Almond flour | 1/4 cup |
| Sugar substitute (like erythritol) | 1/4 cup |
| Cinnamon | 1 tsp |
| Vanilla extract | 1 tsp |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Chopped nuts (optional) | 1/4 cup |
Cooking Steps:
- In a large mixing bowl, combine the riced cauliflower, rolled oats, raisins, almond flour, sugar substitute, cinnamon, vanilla extract, baking powder, and salt. Mix until fully combined.
- Optionally, fold in chopped nuts for additional crunch.
- Chill the mixture in the refrigerator for about 20-30 minutes to help firm up.
- Serve as a delicious snack or use as topping for desserts, and store any leftovers in an airtight container in the fridge. Enjoy!
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Lentil Matcha Cookie Dough
Lentil Matcha Cookie Dough is a vibrant and nutritious treat that combines the earthy flavors of lentils with the unique taste of matcha green tea. This no-bake cookie dough is not only Keto-friendly but also rich in protein and packed with antioxidants. Perfect for those looking to add a healthy twist to their snacks, this cookie dough can be enjoyed right out of the bowl or used as a topping for various desserts.
| Ingredients | Quantity |
|---|---|
| Cooked red lentils | 1 cup |
| Almond flour | 1/2 cup |
| Matcha powder | 2 tbsp |
| Sugar substitute (like erythritol) | 1/4 cup |
| Vanilla extract | 1 tsp |
| Coconut oil (melted) | 2 tbsp |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Chopped dark chocolate (optional) | 1/4 cup |
Cooking Steps:
- In a mixing bowl, combine the cooked red lentils, almond flour, matcha powder, sugar substitute, vanilla extract, melted coconut oil, baking powder, and salt. Stir until fully mixed.
- If desired, fold in chopped dark chocolate for a sweet touch.
- Chill the mixture in the refrigerator for about 20-30 minutes to help firm up.
- Enjoy as a healthy snack, or use as a topping for parfaits or yogurt, and store leftovers in an airtight container in the fridge. Enjoy!
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Pumpkin Coconut Macaroon Cookie Dough
Pumpkin Coconut Macaroon Cookie Dough is a delightful and Keto-friendly dessert that combines the sweet and rich flavors of pumpkin with the chewiness of coconut. This no-bake cookie dough is not only easy to make but also offers a nutritious twist, making it a perfect treat for any time of the day. Enjoy it straight from the bowl or use it as a delightful topping on your favorite desserts.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Shredded unsweetened coconut | 1 cup |
| Almond flour | 1/2 cup |
| Sugar substitute (like erythritol) | 1/4 cup |
| Vanilla extract | 1 tsp |
| Coconut oil (melted) | 2 tbsp |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
Cooking Steps:
- In a mixing bowl, combine pumpkin puree, shredded coconut, almond flour, sugar substitute, vanilla extract, melted coconut oil, baking powder, and salt. Mix until well combined.
- Chill the mixture in the refrigerator for about 20-30 minutes to help it firm up.
- Enjoy the cookie dough as a snack or use it as a topping on desserts, storing any leftovers in an airtight container in the fridge. Enjoy!
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Cauliflower and Pumpkin Snickerdoodle Cookie Dough
Cauliflower and Pumpkin Snickerdoodle Cookie Dough is a creative and healthier twist on the classic snickerdoodle cookie. This Keto-friendly dessert incorporates cauliflower and pumpkin for added nutrients while maintaining the delicious flavors we love. This no-bake cookie dough can be enjoyed straight from the bowl or used as a delicious topping for other desserts.
| Ingredients | Quantity |
|---|---|
| Riced cauliflower | 1 cup |
| Pumpkin puree | 1/2 cup |
| Almond flour | 1 cup |
| Sugar substitute (like erythritol) | 1/3 cup |
| Cinnamon | 2 tsp |
| Vanilla extract | 1 tsp |
| Coconut oil (melted) | 2 tbsp |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
Cooking Steps:
- In a large mixing bowl, combine riced cauliflower, pumpkin puree, almond flour, sugar substitute, cinnamon, vanilla extract, melted coconut oil, baking powder, and salt. Mix thoroughly until well blended.
- Chill the mixture in the refrigerator for about 20-30 minutes to help it firm up.
- Serve and enjoy the cookie dough straight from the bowl or use it as a topping for your favorite treats, storing any leftovers in an airtight container in the fridge. Enjoy!
