In a large mixing bowl, beat the Unsalted Butter and Granulated Erythritol until fluffy. About 2 minutes.

Beat in the Ground Walnuts until combined.

In a separate bowl, combine the Keto Flour and Kosher Salt. Gradually add the dry ingredients into the butter mixture until a dough forms.

Break the dough into 2 balls, wrap in plastic wrap and refrigerate for at least 2 hours.

Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper. Spray with nonstick cooking spray.

Using a spoon and hands, break the dough into roughly 48 equal pieces and drop them onto the prepared baking sheet. You can lightly roll them just so that they stay together when they bake as needed. (They will spread a lot and then we’re going to crumble them, so don’t spend too much time on the ball part at this point.)

Bake the Butterball Cookies at 325°F for 14 - 16 minutes, until they just start to turn lightly golden on the bottom. (If you break one open it should not be wet on the inside.)

Remove from the oven and allow them to cool completely.

In the stand mixer or a large mixing bowl, beat ½ cup of softened Unsalted Butter and 4 ounces of Cream Cheese until homogenous. Crumble in the cookies and continue beating until the mixture is cohesive.

Roll this mixture into 48 balls about 1.25 inches in diameter. Chill them in the freezer for at least 2 hours.

Set up your dipping station–line a rimmed baking sheet with wax paper and place next to your dipping location. Get out 6 - 8 toothpicks.

Melt 12 ounces of Sugar Free White Chocolate. You can either use an induction burner, double boiler or the microwave (details of each are outlined above). If doing this in the microwave, place the white chocolate chips in a microwave safe bowl and melt for 30 seconds at full power. Remove them from the microwave and stir VERY thoroughly. Continue microwaving in 10 second increments, stirring after each round, until the white chocolate is completely melted. (It usually takes me another 2 - 4 rounds of 10 seconds.) Be careful not to burn the white chocolate.

Once hardened, store them in an airtight container. Use a sheet of wax paper between each layer of cookie pops. Store in the freezer (or fridge) until you are ready to serve them. (I prefer the freezer.)