Keto Easter Egg Cookie Dough Fat Bombs

Keto Easter Egg Cookie Dough Fat Bombs

Ingredients

• 2 cup almond flour ((Bob’s Red Mill))
• 1/2 cup coconut oil ((Bob’s Red Mill))
• 1 tsp alcohol ((Bob’s Red Mill))
• 1/4 tsp sea salt ((Bob’s Red Mill))
• 1/3 cup sugar ((Bob’s Red Mill))
• 1/2 cup coconut butter ((Bob’s Red Mill))
• food coloring ((Bob’s Red Mill))

Instructions

1. 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.
2. Process until smooth, about 20 seconds.Fold in chocolate chips.
3. Scoop about 1.5 tablespoons and roll into a ball between your palms.
4. Place on prepared lined baking sheet and flatten, shaping into a large egg.
5. 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.
6. Dip only 1 side of each in the coconut butter and place prepared cooling rack.
7. 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.
8. Can be frozen and enjoyed for 1-month.