Measure out the almond flour into a mixing bowl. Add the baking powder and vanilla casein powder.

Stir the dry ingredients until well combined. Create a hole in the middle.

Crack the egg into the middle of the hole.

Add the liquid stevia and erythritol. Note: I start out with half the amount of erythritol and add more if the dough needs to be a bit thicker.

Start by mixing the egg. While mixing, some of the dry ingredients will get pulled into the egg and combine. Continue to mix until thoroughly combined into a heavy, slightly sticky dough.

Mold the dough into a rectangle about 3/4" thick. Cut the dough into pieces, then make an indent into each piece of dough. Break the chocolate squares into tiny pieces, then place pieces of chocolate into the indents of the dough. Grab the dough and pinch the edges upward to seal the chocolate inside. Roll the balls to make them as smooth and round as possible.

Add the coconut oil to a nonstick pan over medium-high heat and allow it to reach its smoke point. Add in the dough balls as soon as the oil begins to smoke. They should begin to fry immediately.

Fry until golden and flip over to the other side. Fry until evenly golden on the other side, taking care not to burn them.

Set the dough balls onto some paper towels to cool down and drain off any excess grease.

Use a spice or coffee grinder to grind the erythritol and sprinkle over to garnish. Enjoy!