INGREDIENTS

4 oz brick-style plain cream cheese
1 cup almond flour
1/2 cup Wholesome Organic ZeroSugar Erythritol, divided
2 tbsp protein powder
1 pinch ground cinnamon
1/2 tsp vanilla extract
1/2 cup mini dark chocolate chips (Lily’s)
Chopped pecans or walnuts (optional)

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INSTRUCTIONS

Using electric mixer, beat cream cheese until light and fluffy; beat in almond flour, 1/4 cup Erythritol, protein powder, cinnamon, and vanilla extract. Fold in chocolate chips.

Roll tablespoonfuls of cookie dough into balls; coat in remaining Erythritol. Place on parchment paper–lined tray; Refrigerate for 15-30 minutes to firm up.

Tip:

1. Fold in chopped pecans or walnuts if desired.
2. Roll some of the bites in chopped nuts or cocoa powder if desired