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Keto Chocolate Dipped Snickerdoodle Balls

Yields14 Servings

 8 snickerdoodle keto cookies
 2 tbsp coconut oil, melted
 1 tbsp unsweetened almond milk
 4 oz sugar-free chocolate
1

Line a baking sheet with parchment paper and set aside.

2

In a bowl with your hands crumble the cookies, add one tablespoon of the melted coconut oil and the tablespoon of almond milk.

3

Knead the dough with your hands until they achieve a cookie dough consistency and then roll them into 14 balls.

4

Place them separated on the baking sheet and place them in the freezer for 10 minutes.

5

While the dough balls are in the freezer, cut the chocolate in small pieces and microwaved it with the remaining coconut oil until melted.

6

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.

7

Store in an airtight container in the fridge.

Nutrition Facts

Serving Size 1

Servings 14

5.3g
Net Carbs

Amount Per Serving
Calories 231
% Daily Value *
Total Fat 15.7g25%
Total Carbohydrate 12.9g5%

Dietary Fiber 7.6g31%
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.