Chewy Keto Chocolate Cookies
Bite into a better snack with this quick and easy recipe that brings in collagen peptides for chewy, chocolaty, low-carb goodness!
Ingredients
- 8 tablespoons butter softened
- 1/2 cup granulated monk fruit sweetener
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 scoops Further Food Chocolate Collagen Peptides Powder
- Pinch of salt
- 1/2 tablespoon vanilla extract
- 1 egg beaten
- Sugar-free chocolate chips optional
Instructions
- Preheat oven to 350°F. Prepare a baking sheet with a lining of parchment paper. Set aside.
- In a large bowl or stand mixer fitted with the paddle attachment, cream together the butter and monk fruit sweetener until light and fluffy, about 1 minute.
- Add the almond flour, baking soda, baking powder, collagen powder, and salt. Mix on low speed until the dry ingredients are fully incorporated.
- Add the vanilla extract and egg. Mix until the dough is smooth and cohesive, scraping down the sides of the bowl as needed.
- Use a cookie scoop to portion out 14 equal-sized mounds of dough. Roll the dough into balls with your hands and arrange them evenly spaced on the prepared baking sheet. Gently flatten the tops with your fingers or the back of a spoon. If desired, press sugar-free chocolate chips into the tops.
- Bake for 10-12 minutes, or until the cookies look set around the edges and the tops appear slightly puffed and dry but the centers still look soft—this helps them stay chewy as they cool. They will not brown much.
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes to firm up. Transfer to a wire rack to cool completely.
Video
Nutrition
Calories: 154kcalCarbohydrates: 8gProtein: 4gFat: 15gSaturated Fat: 5gSodium: 111mgFiber: 2g
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