Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter (softened)
  • 1/3 cup Swerve confectioners sugar ((Erythritol sweetener))
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 cup almond flour
  • 9 ounces dark chocolate chips ((I used Lily’s))
  • 8 ounces sugar-free chocolate chips ((I used Hershey’s))

Instruction

  • In a large bowl beat butter until light and fluffy, using a hand mixer. Mix in sugar, salt, and vanilla and mix until combined.
  • Add in almond flour a little at a time and mix until dough consistency forms. Pour in dark chocolate chips and mix. Cover with plastic wrap and place in the refrigerator for 10-15 minutes.
  • Remove dough from fridge and use a cookie scoop or measuring spoon to form 1-inch balls (about 1 heaping tablespoon). Place on a rimmed baking sheet lined with parchment paper.
  • In a microwave-safe dish melt, sugar-free chocolate chips in 30-second increments, stirring between each round of heating until smooth. 
  • Dip each chilled fat bomb in melted chocolate and then put back onto the lined baking sheet. Place in freezer for 5 minutes, or until chocolate has hardened.