Melt 1 tablespoon butter in a small saucepan on medium-high heat. Once melted, add heavy cream and 2 tablespoon sugar-free powdered sweetener.

Bring to a boil, then lower the temperature and simmer for 10-15 minutes stirring occasionally until the mixture has thickened and coats the back of a spoon.

Add mixture to medium mixing bowl, then add ½ cup butter, 2 cups sugar-free powdered sweetener, and vanilla. Beat with a hand mixer on high speed until smooth.

Beat in Keto Chow. Stir in coconut flakes and crushed pecans.

Divide dough and place in the fridge for 1 hour to firm up.

Take dough out of the fridge and allow it to sit on the counter for 1-2 minutes to be easier to work with. Meanwhile, melt chocolate in the microwave for 60 seconds at 15-second intervals.

Roll dough into balls about the size of a golf ball or use a small cookie scoop to make the perfect size. 

Dip dough balls in chocolate. Top with extra crushed pecans and coconut flakes. Place in the fridge for 30 minutes to allow chocolate to harden then serve.