Mix dry ingredients

Beat eggs and vanilla on high until combined

combine dry and wet ingredients

Fold in chocolate chips

Roll 1inch dough balls and refrigerate at the VERY least 2 hours. Don’t skip!

Roll in granular sweetener, then confectioners. I use Swerve brand erythritol

Bake at 350 for 9-10 minutes

Dust more confectioner sweetener on top and enjoy!

These can also be frozen and baked whenever :)

Serving: 1 cookie - Calories: 92 - Fat: 8 Carb: 3 Fiber:2 Protein: 2

Ingredients

1 cup almond flour

1/4 cup coconut flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp xantham gum (no substitutions, it gives it the best texture!)

pinch of salt

3/4 cup monkfruit sweetener (or your preferred sweetener)

2 large room temp eggs

1/4 cup coconut oil

1 1/2 tsp vanilla

1 cup chocolate chips (I like Lily’s stevia sweetened brand best)

Directions:

With an electric mixer cream together the cream cheese, egg, and erythritol.

Add vanilla and cinnamon. Mix until combined and smooth, but don’t over mix beyond the smooth point.

Pour into mini silicone cupcake molds or use mini cupcake liners. I was able to pour 23 bites!

Add desired toppings. For this batch I added a few pecan slices to each one and chocolate chips to half.

Bake at 350 for 20 minutes.

Refrigerate until chilled and enjoy!

Serving Size 1 bite
45 calories - 4.6 fat - 1 total carb - .2 fiber - .8 net carbs - 1 protein

(Nutrition info is based on your specific ingredients and servings)