Preheat your oven to 325°F (163°C) and prepare your baking sheet with parchment paper.

In a mixing bowl, combine almond flour, cocoa powder, salt, and baking soda. Stir thoroughly.

In a separate bowl, mix together milk, melted coconut oil, and sweetener. Whisk until smooth.

Gradually pour the wet mixture into the dry ingredients, stirring until a pliable dough forms. Refrigerate for 10-15 minutes if too sticky.

Scoop tablespoon-sized portions of dough and roll into balls, placing them on the baking sheet with space in between.

Bake for about 11 minutes until set around the edges and soft in the center.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered erythritol if desired.