Vegan Cookie Dough Bites

Let's get cooking!

1. Soften the vegan butter by letting it sit at room temperature for a few minutes.
2. In a mixing bowl, cream together the softened vegan butter and monkfruit sugar substitute using a hand mixer or a spoon until light and fluffy.
3. Stir in the salt (if using) and vanilla extract until well incorporated.
4. Gradually add the almond flour, mixing it into the butter and sugar mixture until you get a dough-like consistency. The dough should be firm but pliable.
5. Fold in the keto-friendly vegan dark chocolate chips, making sure they are evenly distributed throughout the dough.
6. Roll the dough into small bite-sized balls (about 1 inch in diameter) using your hands. Place them on a baking sheet or plate.
7. Refrigerate the fat bombs for about 20 minutes to firm up, or enjoy them right away if you prefer a softer texture.
8. Once chilled, the fat bombs are ready to be eaten. Store any leftovers in an airtight container in the fridge for up to a week.