Keto cookie dough that you can eat raw! Roll them in to delicious truffles and dipped or drizzled in low carb dark chocolate. The perfect no-bake indulgence. Instructional video included.

Cookie Dough Bites

  • 2 cups almond flour
  • 1/2 cup confectioner’s Swerve Sweetener
  • 1/4 tsp salt
  • 6 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1/3 cup sugar-free chocolate chips

Chocolate Coating/Drizzle (Optional)

  • 3 ounces very dark or sugar-free chocolate, chopped
  • 2 tsp butter

Cookie Dough Bites

  1. In a large bowl, whisk together the almond flour, confectioner’s Swerve, and salt. Stir in melted butter and vanilla extract, then stir in chocolate chips.
  2. Scoop dough out by the rounded tablespoon and squeeze in your palm a few times to help it hold together, then roll into a ball. Place on a waxed paper lined cookie sheet and repeat with remaining dough.
  3. You can stop there, if you like, as these are good as is. But if you want to dip them or drizzle them in chocolate, place the cookie sheet in the freezer for 1 hour.

Chocolate Coating/Drizzle (Optional)

  1. Set a heatproof bowl over a pan of barely simmering water. Melt chocolate and butter together until smooth. Dip about half of the balls completely in the chocolate, lifting out with a fork and tapping the fork on the side of the bowl to remove excess chocolate. Place back on cookie sheet.
  2. Transfer the remaining chocolate to a ziploc bag with the very tip of the corner cut off. Drizzle melted chocolate over remaining cookie dough bites.
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