About
Cookie dough is one of the best pleasures in life and it’s just as delicious in a low carb version! I used coconut flour in this to ensure a low carb count and a delicious flavor. Blend everything together in a mixer first before adding the sugar free chocolate chips which just need to be stirred in at the end. I added pink himalayan salt to the dough which is a must! I topped it with a little extra too, but that’s completely optional!
Ingredients
- 8 ounce cream cheese
- 6 tablespoon salted butter
- ¾ cup coconut flour by bob's red mill
- ¼ cup organic stevia blend by pyure
- 5 drop stevia liquid
- ¼ teaspoon vanilla extract
- ⅛ teaspoon himalayan pink salt by heb
- 60 chips 55% cocoa sugar free dark chocolate chips by lily's
Instructions
- Combine cream cheese, softened salted butter, coconut flour, Pyure, liquid stevia drops, vanilla extract and pink salt. Cream together until combined.
- Then add the sugar free chocolate chips and stir until combined.
- Scoop cookie dough into 16 balls and place into mini cupcake liners. Sprinkle with additional pink himalayan salt!
Nutrition Facts
- Servings: 16
- Calories: 112.5kcal (per serving)
- Fat: 10.2g (per serving)
- Carbs: 4.9g (per serving)
- Protein: 1.7g (per serving)
