Cream the fat and sweetener. In a mixing bowl, beat the softened butter (or coconut oil) with the powdered sweetener until light and smooth. This helps dissolve the sweetener and gives the bites a creamy finish.

Add vanilla and salt. Mix in the vanilla extract and sea salt. Taste and adjust the sweetness or salt if needed.

Incorporate the almond flour. Add the almond flour in two additions, stirring until a soft dough forms. The mixture should look like cookie dough—soft, not crumbly.

Adjust the texture. If the dough is too thick or dry, add 1–3 tablespoons of heavy cream or almond milk, a little at a time, until it’s scoopable and smooth. If it’s too sticky, add a tablespoon more almond flour.

Fold in chocolate chips. Stir in the sugar-free chocolate chips until evenly distributed. If adding nut butter or cinnamon, fold it in now.

Chill briefly. Refrigerate the dough for 15–20 minutes to firm up. This makes rolling easier and helps the bites hold their shape.

Form the bites. Use a small cookie scoop or spoon to portion the dough into 1–1.5-inch balls. Roll gently between your palms to smooth them out.

Set and serve. Place the bites on a lined plate or tray and refrigerate for another 10–15 minutes until firm. Enjoy now or store for later.