Ingredients

• 2 cups (235 grams) almond flour (Bob’s Red Mill Almond Flour)
• ½ cup (100 grams) coconut or MCT oil, melted
• 1 teaspoon (5ml) alcohol-free vanilla extract
• 5-10 drops pure liquid stevia
• ¼ teaspoon (1 gram) pink himalayan salt
• ⅓ cup (70g grams) pure cacao (sugar-free dark chocolate chips)

COATING

• 2 cups (28grams) coconut butter, melted
• Easter-themed natural food coloring

Directions

1. Lay parchment paper over a large baking sheet.
2. Add almond flour, coconut oil, vanilla, stevia, and salt to your food processor or blender with an “S” blade. Process until smooth, about 20 seconds.
3. Fold in dark chocolate chips. Scoop about 1.5 tablespoons and roll into a ball between your palms. Place on prepared lined baking sheet and flatten, shaping into a large egg. Continue with remaining dough.
4. Transfer baking sheet to the freezer and chill for 1-hour.
5. Set a cooling rack over top a second baking sheet and set aside.
6. Prepare the frosting by melting coconut butter, dividing into separate dishes, and adding food coloring.
7. Remove keto cookie dough eggs from the freezer. Dip only 1 side of each in the coconut butter and place prepared cooling rack. Add remaining colored coconut butter to a Ziploc bag, cut out the tip and drizzle over top.
8. Transfer eggs on the cooling rack into the fridge to set for 1 hour.
9. Keep stored in the fridge in a sealed container for up to 5 days. Can be frozen and enjoyed for 1-month.

NOTES

Recipe Credit: healthfulpursuit.com