Snack

hat_wright KETO choc chip cookie dough fat bombs is for Snack.

hat_wright KETO choc chip cookie dough fat bombs takes 10 minutes to prepare.

hat_wright KETO choc chip cookie dough fat bombs takes several minutes to cook.

hat_wright KETO choc chip cookie dough fat bombs makes 24 servings.

The ingredients for hat_wright KETO choc chip cookie dough fat bombs are:

8 tbsp Butter, salted
0.50 tsp Vanilla Extract
8 serving Bob's Red Mill Almond Flour - per 1/4 Cup
0.50 tsp Pink Himalayan Sea Salt (Evolution Salt Co)
3 tsp Pyure Organic Stevia Blend Sweetner - adjusted carbs for erythritol (by BERIEDER)
1/2C Guittard Extra Dark Chocolate Chips (30 chips)

Here is how you make hat_wright KETO choc chip cookie dough fat bombs:

*in a large bowl, using a hand mixer, beat butter until light and fluffy, then add Pyure, vanilla, and salt beat until WELL combined.*slowly beat in your almond flour 1/4 cup at a time until no dry spots remain.*then fold in the chocolate chips, roll into 24 TBSP size balls. refrigerate. ***lasts in fridge for up to a week, if not consumed freeze for up to 1 month.Serving Size:?makes 24 tablespoon size balls

The nutritional information for hat_wright KETO choc chip cookie dough fat bombs is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 96.3

• Total Fat: 9.1 g
• Cholesterol: 10.3 mg
• Sodium: 33.9 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 1.3 g
• Protein: 2.2 g

The dietary needs meet for hat_wright KETO choc chip cookie dough fat bombs is Low Carb