Preheat the oven to 350℉ and set a rack to the center.

Mix the Keto Chow, erythritol, almond flour, and both cocoa powders. 3. Stir in the butter and vanilla extract; mix until it comes together as a soft dough. 4. Place it between two sheets of parchment paper and roll it out with a rolling pin until it’s

about 1/4-inch thick, this should be approximately a 10 X 12-inch rectangle. 5. Transfer it on the parchment paper to a baking sheet and remove the top sheet of parchment.

Bake in the preheated oven until the edges look dry and the surface begins to look dull, about 13 minutes.

Remove the cookie from the oven and allow to cool slightly before transferring it on the parchment paper to a cooling rack.

Let cool completely before breaking into small pieces. You can break it by hand or put it in a plastic freezer bag and roll the rolling pin over it.

Place 1/2 cup of the crumbles in a plastic freezer bag or container and freeze overnight. 10. Use with our Mint Chocolate Cookie Ice Cream. Alternatively, cut some of the dough and make sandwich cookies by filling them with frosting or nut butter. I used a 1-inch pastry cutter to make mini cookies for decorating ice cream. They baked for about 10 minutes.