These chocolaty delights are a great treat to keep you full whether you’re counting your carbs or not! If you are following a diabetic or ketogenic diet, these chewy bites make an allow you to indulge your sweet tooth with zero guilt. Perfect for summer weather, they require no cooking and are best served cold.
Rich in fibre, protein, and healthy fats, almonds and almond butter are the star in this recipe. They are also good sources of vitamin E, manganese, magnesium, and are high in antioxidants.
Swerve is a zero net-carbohydrate and calorie-free alternative to powdered sugar consisting of erythritol, a sweetener made from fruit and root vegetables that has no effect on blood sugar. Lily’s chocolate chips are dairy-free, and are sweetened with both erythritol and stevia.
Nut-free (but not keto-friendly) Option: Replace the almond butter with sunflower seed butter or pumpkin seed butter and the chopped almonds with chopped sunflower or pumpkin seeds.
Dairy-free Option: Softened (but not liquid) coconut oil can be substituted for the butter.
Set aside the chocolate chips and combine the rest of the ingredients above. Form into small balls. Refrigerate or freeze. Heat the chocolate chips in a microwave in 1-minute intervals until fully melted. Dip the balls in the chocolate or drizzle on top. Refrigerate until ready to eat.
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