In a mixing bowl, add in the coconut butter, nut butter and sweetener. If the coconut butter is very hard you can microwave it for 30 seconds until it is more pliable like nut butter texture.
Mix together and work out any lumps until it's smooth.
Add in the chocolate chips and fold them in evenly.
Take small bits of the batter and roll them into balls. If the batter seems too wet, leave it in the refrigerator for 30-60 minutes until it hardens a little but is still pliable enough to work with, then roll into balls. Store in the refrigerator.
Notes
This recipe uses coconut butter (also sometimes called coconut manna) for the creamy yet pliable cookie dough texture. Coconut butter is basically dried coconut which has been processed into a nut butter-like texture. (NOTE: It is NOT the same thing as coconut cream...that will not work for this recipe) You can buy jars of coconut butter at most health food stores or online. Some people have even had success making their own with shredded coconut and a food processor.
I used almond butter but you can substitute it for another nut butter like peanut butter, cashew butter or sunflower butter. Just make sure there's no added sweetener in the nut butter if you want it to be keto!
These should be stored in the refrigerator and may get hardened in the fridge. Be sure to take them out of the refrigerator and allow to come to room temperature for about an our before eating them.
There are only 1.6 net carbs per ball when you use swerve and lily's stevia chocolate chips. When you calculate net carbs you subtract both the fiber and the sugar alcohols from the total carbs. These nutrition facts don't show sugar alcohols.
Nutrition facts shown are for recipes made with swerve and lily's stevia chocolate chips. It will be different if you use other sweeteners and chocolate chips.