⅓ cup granulated erythritol (or monk fruit sweetener)
1teaspoon vanilla extract
¼ teaspoon salt
⅓ cup sugar-free chocolate chips
Instructions
1
In a large bowl, cream the softened butter with erythritol until smooth and fluffy.
2
Mix in the vanilla extract.
3
Add almond flour and salt, then stir until fully combined.
4
Fold in the sugar-free chocolate chips.
5
Chill the dough in the refrigerator for 20–30 minutes before serving.
6
To bake (optional):
7
Preheat oven to 325°F (165°C). Scoop and flatten dough balls on a parchment-lined tray. Bake for 10–12 minutes until edges are lightly golden. Cool before serving.
Note
Do not substitute coconut flour — it dries out the dough.
For dairy-free, use coconut oil or vegan butter.
Dough can be frozen in airtight containers for up to 3 months