Keto Mocha Cookie Balls
How to Make It
Step 1
Dissolve the instant coffee with water in a stand mixer.
Step 2
Add softened cream cheese to the stand mixer and mix until creamy. In the meantime, crush the cookies in a plastic bag and add to the stand mixer.
Step 3
Mix until well combined and the cookies have hydrated.
Step 4
Scoop into 1” balls using a small cookie scoop onto a parchment lined baking sheet. Chill in fridge until firm, about 1 hour. When an hour has almost elapsed melt the chocolate in a double boiler. If you don’t have a double boiler, use a small saucepan filled with simmering water topped with a heatproof bowl. I like to use this method because it keeps the chocolate warm and melted while I am dipping. Remove the balls from the fridge and roll them into smooth balls. Chill again for 15 minutes or so.
Step 5
Dip half or the whole ball in the chocolate. Chill again until the chocolate is firm. Keep stored in the fridge!
Ingredients
- Instant Coffee – 1 teaspoon
- Water – 1 teaspoon
- Cream Cheese, Brick – 8 ounce
- Murray Sugar Free Chocolate Chip Cookies – 8-½ ounce
- Chocolate Chips, Sugar Free – 12 ounce