Instructions
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Warm ½ cup butter until the consistency is soft and slightly melted.
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Transfer softened butter to a large bowl and whisk until smooth. Add 1/3 cup monk fruit sweetener, 1 teaspoon pure vanilla extract, 2 cups almond flour and ½ teaspoon sea salt. Stir ingredients until combined.
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Cover with plastic wrap and transfer to refrigerator to chill for 20 minutes.
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Remove dough from refrigerator and portion into teaspoon-sized balls.
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Heat ¼ cup chocolate chips on stove until melted. Remove chocolate chips and stir. If not fully melted, continue heating and stir, repeating until chocolate is completely melted. Let cool slightly.
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Using a spoon, drizzle the dough balls with chocolate. Chill 5 minutes to harden. Enjoy!
The following video shows somebody cooking the Keto Chocolate-Topped Cookie Dough with background music playing and that you can access the whole recipe below.
Per serving: 85 calories, 1 g protein, 4 g carbohydrates, 2 g net carbohydrates, 8 g fat
