¼ cup Keto Butter
In a high powered blender or food processor, process the almond flour, coconut flakes, sweetener of choice, the coconut milk and the Keto Butter until a thick “dough” forms. If necessary, add more coconut flakes until you reach a thicker consistency.
Using a spoon, scoop about 1-2 tbsp worth of the mixture and gently form it into a ball shape as best as possible. Repeat until all of the dough is used. Place on a sheet pan and into the freezer! Freeze for about 30 minutes or until fully frozen.
Once frozen, melt the dark chocolate chips with 1 tbsp of coconut oil until smooth and velvety. Dip the coconut bombs halfway into the chocolate and let harden. If desired, drizzle extra Keto Butter on top (highly recommended!) and enjoy!