Cookie Dough Fat Bombs

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– 1 cup unsalted butter softened – ½ cup brown sugar substitute – ½ cup Swerve confectioners – ½ teaspoon sea salt – ¼ cup heavy cream – 1 teaspoon vanilla extract – 1 ½ cups finely ground almond flour – 1 package Lily’s chocolate chips

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In the bowl of a stand mixer, beat the butter on medium for 1 minutes.

Step 1 Get the Recipe

Add the brown sugar substitute, Swerve, and salt. Beat for 2 minutes, stopping every 30 seconds or so to scrape the sides.

Step 2 Get the Recipe

Add in the heavy cream and vanilla and beat until combined.

Step 3 Get the Recipe

Add the almond flour.

Step 4 Get the Recipe

Beat until smooth.

Step 5 Get the Recipe

Fold in the chocolate chips. Refrigerate for 20 minutes.

Step 6 Get the Recipe

Line a baking sheet with parchment paper, and drop the dough onto the prepared tray. Chill for 1 hour, until firm.

Step 8 Get the Recipe

Transfer to an airtight storage container and store in the refrigerator or freezer.

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