Keto Chocolate Breakfast Cookies
Delicious and easy-to-make keto chocolate breakfast cookies, perfect for a healthy start to your day or a guilt-free snack!
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
- 1 cup almond butter (feel free to use your preferred nut butter!)
- 1/4 cup brown sugar replacement (like erythritol or monk fruit blend)
- 2 tablespoons allulose
- 2 large eggs (room temperature for best mixing)
- 1 teaspoon vanilla extract
- 3/4 cup chocolate whey protein powder
- 1 tablespoon cocoa powder
- 1 tablespoon grass-fed gelatin (or 2 tablespoons collagen for flexibility)
- 1/2 teaspoon espresso powder (optional, but it deepens the chocolate flavor!)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Water as needed (a few tablespoons, slightly warm)
- 3 ounces sugar-free chocolate chips
Instructions
- Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat. If your baking sheets are small, grab a second one to avoid crowding your delicious cookies!
- In a spacious mixing bowl, combine the almond butter with your brown sugar replacement and allulose. Beat them together until they're perfectly smooth and well combined.
- Crack in the room temperature eggs and pour in the vanilla extract. Beat until the mixture is wonderfully smooth and uniform.
- Now, add all the dry ingredients at once: the chocolate protein powder, cocoa powder, gelatin, optional espresso powder, baking soda, and salt. Mix until a cohesive cookie dough starts to form.
- If your dough feels a bit too stiff or dry, add warm water, one tablespoon at a time, mixing after each addition, until the dough is firm but easy to work with and malleable.
- Gently fold in the sugar-free chocolate chips until they're evenly distributed throughout the dough.
- Divide the dough into 12 equal portions. Roll each portion into a ball, about 2 inches in diameter. Don't worry if the dough seems a little oily – that's completely normal, and it will reincorporate as the cookies bake! Flatten each ball to about 1 inch thick.
- Bake for 8 to 10 minutes. The cookies are ready when they look lightly puffed, are firm around the edges, but still deliciously soft in the middle.
- Carefully remove the baking sheet from the oven and let the cookies cool completely on the pan. This helps them firm up and achieve the perfect texture before you enjoy them!
Notes
Dough might seem a little oily, which is normal and will reincorporate during baking.
Nutrition Information (per serving):
- Calories: 196 kcal
- Total Carbs: 7.3 g
- Net Carbs: 3 g
- Fats: 14 g
- Protein: 14.8 g
