This Keto Chocolate-Topped Cookie Dough is rolled into small, bite-sized balls and finished with a smooth chocolate drizzle. Once chilled, each piece offers a soft, buttery center with a delicate cocoa finish for an indulgent treat.
Instructions
- In large bowl, whisk ½ cup butter until smooth. Add ⅓ cup monk fruit sweetener, 1 teaspoon pure vanilla extract, 2 cups almond flour and ½ teaspoon sea salt. Stir ingredients until combined.⅓ cup monk fruit sweetener, 1 teaspoon pure vanilla extract, 2 cups almond flour, ½ teaspoon sea salt
- Cover with plastic wrap and transfer to refrigerator to chill for 20 minutes.
- Remove dough from refrigerator and portion into teaspoon-sized balls.
Chocolate topping
- In saucepan, on medium heat, melt ¼ cup chocolate chips Let cool slightly.¼ cup chocolate chips
- Using spoon, drizzle dough balls with chocolate. Chill five minutes to harden. Enjoy!
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