Ingredients:
- 113g Grass fed butter, softened (or Refined Coconut Oil)
- 65g Powdered monk fruit or allulose sweetener
- 5ml Pure vanilla extract
- 1/4 tsp Fine sea salt
- 192g Super-fine blanched almond flour (or Sunflower Seed Flour)
- 30ml Heavy cream (or Full fat Coconut Milk)
- 90g Sugar-free mini chocolate chips
Instructions:
- Cream the base. In your medium glass bowl, combine the 113g of softened butter, 65g of powdered sweetener, 5ml of vanilla, and 1/4 tsp of salt.
- Aerate the mixture. Beat with your electric hand mixer on medium high for 3 minutes. Note: You are looking for the mixture to turn pale and look light and fluffy.
- Smell the progress. At this point, the aroma should be intensely sweet and buttery.
- Add the flour. Lower the mixer speed to low and gradually add the 192g of almond flour in three stages.
- Emulsify with cream. Add the 30ml of heavy cream one tablespoon at a time while mixing. Note: The dough should start to pull away from the sides of the bowl.
- Check the texture. Touch the dough; it should be malleable and hold its shape without sticking to your fingers.
- Fold in the gems. Use a spatula to fold in the 90g of sugar-free mini chocolate chips by hand.
- Scoop and drop. Use your cookie scoop to drop rounded mounds of the keto cookie dough fat bombs onto a parchment lined tray.
- The final set. Place the tray in the freezer for exactly 30 minutes.
- Secure storage. Transfer the set bites into an airtight container and keep them in the fridge. Peanut Butter Blossom Cookies: Velvety Center — Master the classic peanut butter blossom cookies recipe! This version prevent...Chocolate Chip Cookies: Velvety Center — The best chocolate chip cookies recipe creating shattering edges and a doughy...Peanut Butter Cookies: Shatter Crisp Edges — Discover the best peanut butter cookies recipe featuring shatter-crisp edges ... $img_2$