IngredientsCookie Dough Base:
- 1 + 1/4 cup almond flour
- 1 cup NutriChem Keto Butter
- 1 tbsp coconut oil, melted
- 1 tbsp stevia-sweetened chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 packet stevia (or other keto-friendly sweetener)
- 3/4 cup stevia-sweetened chocolate chips
- 1 tbsp coconut oil, melted
InstructionsCookie Dough Base:
- Combine almond flour, stevia, and salt in a large bowl. Whisk together.
- Add in NutriChem Keto Butter, coconut oil, and vanilla extract. Mix until a dough-like consistency begins to form. Toss in chocolate chips and use clean hands to form a smooth dough.
- Line a loaf pan (or small brownie pan) with parchment paper to prevent sticking. Transfer dough to the pan and press firmly to create an even layer at the bottom. Set aside.
- Add chocolate chips to a microwave-safe bowl and heat on 30 second intervals, stirring in between (should only require 2 rounds). Be careful not to overheat the chocolate; chocolate burns very easily. Immediately add in the coconut oil and stir to combine.
- Pour melted chocolate over the layer of cookie dough. Store in the freezer for at least 2 hours. After, slice and serve immediately or keep stored in the freezer.
*Recipe makes 8 bars
