Keto Chocolate Dipped Snickerdoodle Balls
ChefKetogenic.comDifficultyIntermediateServings 14
Serving size 1
Net Carbs
- Amount Per Serving
- Calories 231
- % Daily Value *
- Total Fat 15.7g21%
- Protein 9.6g
- Total Carbohydrate 12.9g5%
- Dietary Fiber 7.6g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Line a baking sheet with parchment paper and set aside.
In a bowl with your hands crumble the cookies, add one tablespoon of the melted coconut oil and the tablespoon of almond milk.
Knead the dough with your hands until they achieve a cookie dough consistency and then roll them into 14 balls.
Place them separated on the baking sheet and place them in the freezer for 10 minutes.
While the dough balls are in the freezer, cut the chocolate in small pieces and microwaved it with the remaining coconut oil until melted.
Dip the cookie balls in the chocolate until these are all covered in chocolate, place them again on the baking sheet and freeze for 30 min.
Store in an airtight container in the fridge.
Ingredients
Ingredients
Directions
Directions
Line a baking sheet with parchment paper and set aside.
In a bowl with your hands crumble the cookies, add one tablespoon of the melted coconut oil and the tablespoon of almond milk.
Knead the dough with your hands until they achieve a cookie dough consistency and then roll them into 14 balls.
Place them separated on the baking sheet and place them in the freezer for 10 minutes.
While the dough balls are in the freezer, cut the chocolate in small pieces and microwaved it with the remaining coconut oil until melted.
Dip the cookie balls in the chocolate until these are all covered in chocolate, place them again on the baking sheet and freeze for 30 min.
Store in an airtight container in the fridge.
Notes
