Keto Chocolate Breakfast Cookies

These Keto Chocolate Breakfast Cookies are the perfect combination of indulgence and nutrition. They're fudgy, chewy, and pack 15 grams of protein! The kind of cookie that makes you want to jump out of bed and get on with your day.

Course Breakfast

Cuisine American

Keyword breakfast cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 196kcal

Author Carolyn

Ingredients

1 cup almond butter (can sub other nut butters)
1/4 cup brown sugar replacement
2 tbsp allulose
2 large eggs room temperature
1 tsp vanilla extract
3/4 cup chocolate whey protein powder
1 tbsp cocoa powder
1 tbsp grass-fed gelatin or 2 tbsp collagen
1/2 tsp espresso powder (optional)
1/2 tsp baking soda
1/4 tsp salt
Water as needed slightly warm
3 ounces sugar free chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat. Use two baking sheets if yours are small (don't crowd the cookies!).
In a large bowl, beat the almond butter together with the sweeteners until well combined. Add the eggs and vanilla extract and beat until smooth.
All at once, add the protein powder, cocoa powder, gelatin, espresso powder, baking soda, and salt. Beat until a cohesive dough forms.
If the dough is very stiff and the dry ingredients won't incorporate well, add 1 tablespoon of water at a time. The dough should be stiff but malleable.
Fold in the chocolate chips until well distributed.
Roll the dough into 12 even balls about 2 inches in diameter. The dough will seem very oily, this is normal – it will reincorporate as the cookies bake. Press the balls down to about 1 inch thick.
Bake 8 to 10 minutes, until the cookies are puffed and firm around the edges but still soft in the middle.
Remove and let cool completely on the pan.

Notes

Storage Information: Store the cookies in a covered container on the counter for up to 4 days or in the fridge for up to 8 days. They can also be frozen for several months.

Nutrition