Cookie Dough Bites

(KETO)

100 g butter, room temp

120 g cream cheese, room temp

½ cup powdered erythritol

2 cups almond meal

1 tsp vanilla

pinch salt

1 cup chopped 80% dark chocolate

Place butter and cream cheese into a bowl and combine. Add the rest of the ingredients, stir until fully mixed in. Spoon out into 20 even balls or blobs. Decorate with shards of chocolate. Store for up to a week in the fridge, or freeze.