- 2 cups (235 grams) Bob’s Red Mill Almond Flour
- 1/2 cup (100 grams) coconut oil, melted
- 1 teaspoon (5ml) alcohol-free vanilla extract
- 5-10 drops alcohol-free stevia
- 1/4 teaspoon (1 gram) gray sea salt
- 1/3 cup (70g grams) sugar-free dark chocolate chips
- Lay parchment paper or a silicon baking mat over a large baking sheet.
- Add almond flour, coconut oil, vanilla, stevia, and salt to your food processor with an “S” blade. Process until smooth, about 20 seconds.
- Fold in chocolate chips. Scoop about 1.5 tablespoons and roll into a ball between your palms. Place on prepared lined baking sheet and flatten, shaping into a large egg. Continue with remaining dough.
- Transfer baking sheet to the freezer and chill for 1-hour.
- Set a cooling rack over top a second baking sheet and set aside.
- Prepare the frosting by melting coconut butter, dividing into separate dishes, and adding food coloring.
- Remove keto cookie dough eggs from the freezer. Dip only 1 side of each in the coconut butter and place prepared cooling rack. Add remaining colored coconut butter to a Ziploc bag, cut out the tip and drizzle over top.
- Transfer eggs on the cooling rack into the fridge to set for 1 hour.
- Keep stored in the fridge in a sealed container for up to 5 days. Can be frozen and enjoyed for 1-month.
Spread the love, earn karma points:
Almond Flour: if you are allergic to nuts, you could try making this recipe with Bob’s Red Mill Coconut Flour instead. You will likely only need about 25% of the flour called for in this recipe. Start with that and add more coconut flour if needed.
Stevia: the amount you use depends on your tolerance of sweetness. If you’ve been sugar-free for a long time, 5 drops will do. If you’re new to eating sugar-free, 10 drops should do the trick.
Sweetener: option to add up to ¼ cup (52 grams) of powdered sweetener of your choice. You could use a stevia baking blend, coconut sugar, or xylitol. Measure amount of sweetener, add to a spice grinder and add to the food processor along with other ingredients. If coconut sugar is used, the recipe is no longer low-carb.
Coating: In the video, we coated half the eggs with the coating, but you could do the whole eggs as I did in the photos.
Nutrition Information Per Serving
- Calories: 161
- Calories from Fat: 143
- Total Fat: 15.9
- Saturated Fat: 11.8 g
- Sodium: 44 mg
- Carbs: 5.8 g
- Dietary Fiber: 2.6 g
- Net Carbs: 3.2 g
- Sugars: 0.7 g
- Protein: 1.8 g