Heat-treat the almond flour (for safety): Spread almond flour on a parchment-lined baking sheet in a thin layer. Bake at 300°F (150°C) for 7–10 minutes, stirring once, until it reaches at least 165°F (74°C). Let it cool completely to avoid melting the butter later.

Soften your fats: Let butter and cream cheese sit at room temperature until easily spreadable. If using coconut oil, ensure it’s soft but not melted.

Cream the base: In a mixing bowl, beat softened butter and cream cheese together until smooth and fluffy, 1–2 minutes. Add vanilla and a pinch of sea salt.

Sweeten and taste: Add your sweetener a tablespoon at a time, mixing and tasting as you go. Start with 1/4 cup and adjust up to 1/3 cup depending on your sweetener and preference. Allulose is less sweet than erythritol blends and gives a softer texture; erythritol is sweeter and grainier unless powdered.

Add the flour: Mix in the cooled, heat-treated almond flour gradually. Start with 1 cup, then add more to reach a classic cookie dough thickness (usually 1 to 1 1/4 cups total).

Adjust texture: If the dough is too stiff, add 1–2 teaspoons of heavy cream or almond milk until it’s scoopable. If too soft, add a tablespoon more almond flour.

Fold in the fun: Stir in sugar-free chocolate chips and any optional add-ins. Don’t overmix or the chips can start to melt if the dough is warm.

Chill briefly (optional): For a firmer bite, chill 15–20 minutes. For truffle-style bites, roll into balls and chill 30 minutes.

Serve: Enjoy by the spoonful, as truffles, or over low-carb yogurt or chia pudding.