Keto No Bake Cookies (Sugar Free, Easy)

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• 1/2 cup Besti Powdered Monk Fruit Allulose Blend
  Ingredient note

  Source: 1/2 cup Besti Powdered Monk Fruit Allulose Blend
• 3 tbsp Dutch processed cocoa powder
  Ingredient note

  Source: 3 tbsp Dutch processed cocoa powder
• 1/4 tsp Sea salt
  Ingredient note

  Source: 1/4 tsp Sea salt
• 2/3 cup ChocZero Keto Cookie Butter Spread (pour off any oil on top, if any)
  Ingredient note

  Source: 2/3 cup ChocZero Keto Cookie Butter Spread (pour off any oil on top, if any)
• 1/2 tsp Vanilla extract
  Ingredient note

  Source: 1/2 tsp Vanilla extract
• 1 cup Almonds (coarsely chopped)
  Ingredient note

  Source: 1 cup Almonds (coarsely chopped)
• 2 tbsp Sugar-free dark chocolate chips (optional)
  Ingredient note

  Source: 2 tbsp Sugar-free dark chocolate chips (optional)

1. In a food processor, pulse together Besti, cocoa powder, and salt, until uniform.
2. Add the cookie butter and vanilla. Process until smooth and slightly glossy, scraping down the sides and bottom to make sure all dry ingredients are incorporated. Adjust sweetener to taste if desired. (The dough will be very dense, but should stick when pressed together. If it's powdery or crumbly, you may need to add more peanut butter, depending on how thick yours is.)
3. Pulse in the almond pieces until just combined. (Don't overmix - you want pieces for crunch.) If the almonds are chopped sufficiently but not uniformly distributed, remove the blade and stir with a spatula.
4. Line a cookie sheet with parchment paper. Use a cookie scoop to scoop the dough, press it into the scoop firmly, then release onto the cookie sheet. Use a spoon to spread the cookie ball to your desired cookie thickness. If using chocolate chips (optional), press them into the tops of the cookies.
5. Refrigerate for at least 30 minutes to firm up more. Store cookies in the fridge and enjoy them cold. (They will become soft and sticky at room temperature.)