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In a large mixing bowl using a hand mixer, beat butter and cream cheese until light and fluffy. Add sweeteners and extracts, then beat until combined.
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Slowly beat in whey powder and cocoa powder on low for about 90 seconds.
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Add in coconut flour and beat for an additional 30 seconds.
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Gently fold in chocolate chips.
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Cover the bowl with lid or plastic wrap and refrigerate for 20 minutes.
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Prepare a baking sheet with parchment paper.
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Remove from fridge and using a small cookie scoop, scoop batter into balls (about 1 tablespoon size) and place on parchment papered surface.
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Place baking sheet in freezer for 15 minutes and serve.
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To store, place in a covered container in the fridge or freezer.