I’ve been trying to find a way to make fried cookie dough for a while, and with almond flour alone the texture just doesn’t come through. The batter doesn’t get thick enough…and coconut flour is something that I don’t like to use. It falls apart and becomes very dry. Protein powder (casein to be exact) was the key!
Optimum Nutrition is one of my favorite brands for both protein powder and casein powder. Not to mention they make great multivitamins, vitamins, and other supplements. There’s been many tests on protein powders, the purity, the solubility, and the carb counts. Not every protein is created equally, and some have been fudging numbers on their nutrition labels. Optimum Nutrition is one of the better standing proteins that seems to have much better quality control than most other companies.
If you wanted to, you could mix the chocolate through the batter, but I found that the chocolate burns quicker than the dough, and melts a little as it’s frying. It turns a little messy, and can really get rid of a lot of the chocolate. I opted to put chocolate in the middle and fry the dough that’s surrounding it. Just enough heat to brown the dough and melt the chocolate on the inside.
I just recently got this liquid stevia. I have never used it before but I must say that I’m impressed! It’s 700 times sweeter than sugar (in pure form) and only a few drops goes a long way. I think I’ll be using this one more often now, as I really like the flavor that comes between the erythritol and the stevia drops.
If you want to reduce the carb count on these some more, you can use higher concentrations of cocao. I know Lindt does 99% cocao chocolate, and ChocoPerfection does low carb chocolate. This would bring your counts down to the 1.3 – 1.5g carbs per ball range. Right now they’are 1.9g Net Carbs per ball, but I think that’s fair as these should be a treat…and a spectacular treat they are.
Yields 12 Fried Cookie Dough Balls
- ¾ cup almond flour
- 1 scoop vanilla casein powder
- 2 large eggs
- 10 drops liquid Stevia
- 2 tablespoons coconut oil
- ½ tablespoon baking powder
- 3 squares Ghiradelli Midnight 86% Cocao
- 1-2 teaspoons erythritol*
- 1 teaspoon powdered erythritol, for garnish
* As needed, to thicken and sweeten dough.
1. Get your ingredients ready! The main 3 ingredients are Honeyville Blanched Almond Flour, Optimum Nutrition Vanilla Casein, and Stevia Drops. You don’t absolutely need the erythritol in this recipe – and if you don’t have it, you can add a few more drops of liquid stevia. The blanched almond flour is needed, as the almond meal will create a gritty texture.
2. In a large mixing bowl, measure out your 3/4 Cup Almond Flour.
3. Add your 1/2 Tbsp. Baking Powder and 1 Scoop Vanilla Casein.
4. Mix together your dry ingredients so they’re incorporated. Then, create a hole in the middle of your dough.
5. Crack an egg into the middle of your dough.
6. Add 10 drops liquid stevia and 1-2 tsp. Erythritol. I start out with 1 teaspoon and add another teaspoon if the dough needs to become a bit thicker.
7. Start by mixing your egg in the middle. As you mix, parts of your dough will get pulled into the egg and combine. Continue to mix until it is thoroughly combined and has created a very doughy substance. It should be a little sticky.
8. Create a rectangle from your dough. You want it to be about 3/4 inch thick.
9. Cut your dough into 12 pieces (keep in mind I halved my entire recipe).
10. Push a hole into the middle of your dough.
11. Break your chocolate squares into quarters, then break each quarter piece into quarters again. This should leave you with 48 tiny pieces.
12. Add your 4 tiny pieces of chocolate (1 quarter of a whole square) to the hole you created in the dough.
13. Grab your dough with chocolate into your hand.
14. Start to pinch the edges upward to seal off the dough.
15. Continue to pinch the edges until the dough is sealed.
16. Roll them out between your hands into balls. Try to get the as round as possible, but perfection isn’t key.
17. In a non-stick pan, add your 2 Tbsp. Coconut Oil. Set to medium high heat and let it get to the smoke point.
18. Right as your coconut oil starts to smoke, add your dough balls. They should begin to fry immidiately.
19. Once they have started to brown on the bottom, turn them to another side to continue the browning.
20. Brown them on each side evenly, making sure that they don’t get burnt.
21. Set the dough balls onto some paper towels to drain excess grease and cool down.
22. You can grind up the granulated erythritol in a spice grinder or coffee grinder to powder it and add as a garnish. Enjoy!
Per each fried cookie dough ball, you are looking at: 98.13 Calories, 8.19g Fats, 1.76g Net Carbs, and 4.74g Protein.
|Fried Cookie Dough Balls||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|¾ cup almond flour||480||42||18||9||9||18|
|1 scoop vanilla casein powder||120||1||3||1||2||24|
|2 large eggs||143||9.51||0.72||0||0.72||12.56|
|10 drops liquid Stevia||0||0||0||0||0||0|
|2 tablespoons coconut oil||243||26.94||0||0||0||0|
|½ tablespoon baking powder||4||0||1.91||0||1.91||0|
|3 squares Ghiradelli Midnight 86% Cacao||187.5||18.8||11.3||3.8||7.5||2.3|
|1-2 teaspoons erythritol*||0||0||0||0||0||0|