Instructions

• In a mixing bowl combine 1 cup almond flour (100 g), 1/4 cup double (heavy) cream (60 g), 1/2 teaspoon vanilla extract and 1 tablespoon powdered sweetener. Stir until the mixture comes together into a cohesive dough.
• Taste a small pinch of the dough and, if you prefer it sweeter, add the second tablespoon of powdered sweetener (up to 2 tablespoons total) and mix until incorporated.
• Fold in 1/4 cup dark sugar free chocolate chips (40 g) until evenly distributed through the dough.
• If the dough feels very soft or sticky, chill it in the refrigerator for 10–15 minutes to make it easier to handle (optional).
• Portion and roll the dough into balls with your hands and place them on a tray lined with parchment or baking paper.
• Put 2 tablespoons sugar free chocolate chips (20 g) and 1 tablespoon unsalted butter in a small microwave-safe bowl or a heatproof bowl for a water bath. Melt gently, stirring frequently, until smooth. (Microwave in short pulses, ~10–15 seconds, stirring between each; or melt over simmering water.)
• Transfer the melted chocolate-butter mixture into a plastic sandwich or freezer bag and snip off a small corner, or fold baking paper into a triangular funnel. Use the bag or funnel to drizzle/decorate the balls, or dip each ball into the melted chocolate to coat it, letting excess drip off.
• Place decorated or dipped balls back on the parchment-lined tray. If the melted chocolate thickens too much while working, rewarm briefly and stir until smooth.
• Refrigerate the tray until the chocolate has set and the cookie dough bites are firm, about 15–30 minutes. Store the finished bites chilled.