Low Carb Chocolate Chip Cookie Dough Balls

By mzsmith1

This dessert not only looks beautiful, it is easy to make in just a couple of hours (accounting for chilling time–for the dessert. You can chill, too, though, if you need some time off from being fabulous). I hope you’ll give this a try! While it’s not super low-carb, you can enjoy either an eighth of the pizza or one twelfth based on your needs for between 4-7 carbs per slice.

Ingredients

• COOKIE DOUGH:
• 4 tablespoons coconut flour
• 4 tablespoons peanut flour
• Dash salt
• 1/4 cup splenda
• 2 tablespoons xylitol
• 2 teaspoons pure vanilla extract
• 6 tablespoons half & half
• 2 tablespoons water
• 1/2 recipe Candice’s Low Carb Chocolate Chips (see below)
• CHOCOLATE COATING:
• 1/2 cup butter, melted
• 1/2 cup unsweetened cocoa powder (I use dutch process)
• 12 drops liquid Sucralose (or to taste)
• CHOCOLATE CHIPS:
• 1/4 cup + 2 tablespoons cocoa powder *
• 1/4 cup (2 ounce) unsalted butter
• 8 drops liquid Sucralose (I use EZ-Sweetz)**

Preparation

Step 1

In a medium sized bowl mix splenda, xylitol, half and half, water and vanilla.

Whisk in coconut flour, peanut flour and salt.

Stir in chocolate chips (see recipe below).

Scoop dough in to 1 tablespoon size portions. Roll in to a ball then place in refrigerator to firm up. When dough is firm make chocolate coating by mixing melted butter and cocoa until smooth. Last stir in liquid Sucralose.

Dip each cookie dough ball into chocolate coating mixture, making sure to coat well all around. Place on a parchment lined cookie sheet and repeat until all the balls are done.

Place cookie sheet into the freezer to set up coating, about 10 minutes.

Take off parchment paper and place in either baggie or air tight container. Keep stored in freezer.

Candice’s Low-Carb Sugar Free Chocolate Chips Instructions:

In heat proof bowl, melt butter in microwave. Add cocoa. Stir until smooth

Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.

Put chocolate mixture into a piping bag*** and pipe out chips on a parchment lined cookie/baking sheet. You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips. Peal off chips and store in air tight container or baggie in the freezer until you need to use. Makes approx. 3/4 cup of chocolate chips.

*I use Dutch Process Cocoa. 1 tablespoon has 4g carb & 2g Fiber.

**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 teaspoons sugar

*** If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a piping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.