Ingredients:

  • 2 cups (224g) superfine blanched almond flour
  • 1/2 cup (113g) grass-fed butter, softened
  • 1/2 cup (80g) powdered monk fruit or allulose sweetener
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla bean paste
  • 1.5 tbsp heavy cream
  • 1/2 cup (90g) sugar-free semi-sweet chocolate chips

Instructions:

  1. Place a large mixing bowl on your scale and zero it out. Sift 224g (2 cups) of superfine blanched almond flour and 80g (1/2 cup) of powdered sweetener through your fine mesh sieve until no lumps remain in the bowl.
  2. Whisk in 1/4 tsp of fine sea salt to ensure even distribution.
  3. Add 113g (1/2 cup) of softened grass fed butter and 1 tsp of vanilla bean paste to the dry mixture.
  4. Use an electric hand mixer on its lowest setting to work the butter into the flour. Stop when the mixture looks like damp sand and no white streaks of sweetener are visible.
  5. Add 1.5 tbsp of heavy cream. If your kitchen is particularly dry, you may need an extra teaspoon.
  6. Continue mixing on low until the dough pulls away from the sides of the bowl and forms a cohesive ball.
  7. Pour in 90g (1/2 cup) of sugar-free semi sweet chocolate chips.
  8. Fold the chips in by hand with a spatula. Do not use the mixer for this part or you'll risk cracking the chips and discoloring the dough.
  9. Press the dough into a flat disk or roll into small balls.
  10. Let the dough rest at room temperature for 5 minutes.