These super thick keto double chocolate chip cookies are so fudgy and delicious. I love to make a batch and store them in the freezer for whenever a chocolate craving hits.
Printable Recipe Link:
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 20 cookies
3 Cups almond flour (My favorite brand on Amazon https://amzn.to/2Nw5aDK (affiliate link)
1 Cup Granular Sweetener (My favorite brand on Amazon https://amzn.to/2D8OmNj (affiliate link)
6 Tablespoons Cocoa powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
20 grams powdered collagen (for chewy cookies)
3/4 Cup Butter, Softened
3 Large Eggs beaten
2 teaspoon Vanilla extract
4.5 Ounces Sugar free Chocolate Chips (My favorite brand on Amazon https://amzn.to/2OvXkt7 (affiliate link)
Cookie Scoop (My favorite brand on Amazon https://amzn.to/2NgroZV (affiliate link)
Preheat oven to 350F and line 2 baking sheets with parchment paper or a baking mat.
In a large bowl, combine the almond flour, sweetener, cocoa powder, baking soda, collagen and salt. Now add in the butter, vanilla, and beaten eggs and mix together with an electric mixer.
Pour in the chocolate chips and combine with a rubber spatula (reserve some for the tops if you want pretty chocolate chip tops). The batter will be very thick.
Using a cookie scoop, scoop out 20 cookies onto the baking sheets. press in any reserved chocolate chips. Place in the preheated oven and bake for 13-15 minutes.
Remove from the oven and let cool completely on the baking sheet before serving.
Calories: 196kcal | Carbohydrates: 5g | Protein: 5g | Fat: 18g | Fiber: 3g