Just like the proverbial family jewels, these bite-size balls pack some power and do their best work as a pair. Remember licking the cookie dough bowl when you were a kid? These taste just as good!
Portions: 24 BITE-SIZE BALLS
Preparation: 9 minutes
Cooking time: 56 minutes in the fridge
IngrEdients
- 16 oz (450 g) cream cheese, at room temperature
- 1/2 cup (125 mL) unsalted butter, at room temperature
- 1/2 cup (125 mL) granulated erythritol
- 1 cup (250 mL) almond flour
- 1/2 cup (125 mL) unsweetened chocolate chips
Steps
Mix the butter and cream cheese in a large bowl-shaped bowl using an electric mixer which you have not, I repeat not, forgotten to plug in.
Add the almond flour and erythritol. Mix again (like a real mixmaster).
Add the chocolate chips and use a spatula to fold them in to the mix.
Put the bowl in the fridge to chill for 1 hour, making sure to cover it with cling wrap so you don’t *accidentally* dip your fingers into it.
Dig around in the mothballs at the bottom of your kitchen junk drawer in the hopes of finding an ice cream scoop.
Hand-shape those babies into cute little balls and stack ’em up on a plate.
In the unlikely event of any leftovers, keep in the fridge or freezer.
Fat: 7g Carbs: 1g Proteins: 12g
TOOLS
ONE ELECTRIC MIXER
ONE SPATULA
ONE BOWL-SHAPED BOWL
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