Ingredients:

  • 1/2 cup grass-fed butter, softened
  • 4 oz full-fat cream cheese, softened
  • 1/2 cup powdered erythritol
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups superfine blanched almond flour
  • 1/2 cup sugar-free semi-sweet chocolate chips

Instructions:

  1. In a large mixing bowl, combine the softened grass-fed butter and full-fat cream cheese. Use a hand mixer on medium-high speed to beat for 2 minutes until the mixture is pale and light.
  2. Add the powdered erythritol, vanilla extract, and sea salt to the butter mixture. Beat for an additional 60 seconds until fully integrated and smooth.
  3. Slowly fold in the superfine blanched almond flour using a spatula. Mix by hand until a cohesive dough forms, ensuring you do not overwork the dough which could cause the almond oils to separate.
  4. Gently fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
  5. Using a 1-tablespoon cookie scoop, portion the dough into 16 rounds. Place them on a baking sheet lined with parchment paper.
  6. Transfer the baking sheet to the refrigerator and chill for 30 minutes to allow the fats to stabilize and the structure to set.