*Recipe adapted from https://www.thewickednoodle.com
Ingredients:
For the dough:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup Erythritol or other no sugar sweetener
- 1 pinch coarse salt
- 1/2 cup peanut butter, or your favorite peanut butter substitute
- 1/4 cup coconut oil, melted but not hot
- 1 tsp pure vanilla extract
For the chocolate topping:
- 1/2 cup sugar free chocolate chips
- 1 tsp coconut oil
- 1/2 tsp flaky sea salt, (optional)
Directions:
- In a bowl, whisk together the flour, sweetener, and salt. Then, Stir in peanut butter, coconut oil, and vanilla until a dough forms.
- Line a baking sheet with parchment paper. Using a ice cream scoop or spoon, make the dough into balls and place them in the freezer for 10-15 minutes.
- Just before removing the cookie dough bites from the freezer, microwave the chocolate chips and coconut oil in 30-second increments until almost melted. Stir until melted and smooth. This should take about 1 minute depending on your microwave wattage.
- Spoon the chocolate evenly over the cookie dough bites. Once they’re almost set, sprinkle with sea salt.
- Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Nutrition Information:
CALORIES: 230
SATURATED FAT: 18g
SODIUM: 63mg
CARBOHYDRATES: 5g
FIBER: 3g
SUGAR: 1g
PROTEIN: 6g
Notes:
- This recipe is delicious! It’s a great treat for those on the Keto diet and also if you just want a healthier desert.
- The chocolate drizzle is optional and can be substituted with sugar free chocolate chips instead.
- Any questions and comments can be made down below or in my contact page!