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INGREDIENTS:
🍪1/2 cup cream cheese, room temp.
🍪1/2 cup unsalted butter, room temp.
🍪2 large eggs, room temp.
🍪2 tsp vanilla
🍪3/4 cup granulated erythritol
🍪1/8 tsp pure monk fruit extract
🍪2 1/4 cups blanched almond flour
🍪3 Tbsp coconut flour
🍪1/2 tsp baking soda
🍪1/2 tsp salt
Add-ins (all sugar-free):
🍫1/2 cup semi-sweet chocolate chips
🍫1/2 cup milk chocolate chips
🍫4 peanut butter cups, chopped
🍫1/2 cup chocolate-covered peanuts, halved
INSTRUCTIONS:
1. Allow cream cheese, butter, and eggs to come to room temperature.
2. Beat cream cheese, butter, egg, and vanilla in a bowl with an electric mixer until smooth.
3. In a separate bowl, combine dry ingredients except for the add-ins. Fold in most of the chocolate chips, reserving some for later.
4. Wrap the dough and refrigerate until ready to bake, at least a few hours, or preferably overnight.
5. When ready to bake, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
6. Spoon heaping tablespoons of dough onto a cookie sheet. Top each cookie with peanut butter cups, chocolate chips, and chocolate-covered peanuts.
7. Bake for 8-10 minutes. Cookies may seem underdone but will firm up as they cool.
8. Enjoy!
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