Double Chocolate Keto Breakfast Cookies
High-protein keto breakfast cookies with rich chocolate flavor, just 3g net carbs, and 15g protein per cookie. Soft, chewy, and perfect for meal prep.
Ingredients
- 1 cup almond butter 250 g, oils mixed in well
- 1/4 cup brown sugar replacement 50 g, erythritol-based
- 2 tbsp allulose 20.29 g
- 2 large eggs room temperature
- 1 tsp vanilla extract pure
- 3/4 cup chocolate whey protein powder 81 g
- 1 tbsp cocoa powder Dutch process preferred
- 1 tbsp grass-fed gelatin 7.1 g, or 2 tbsp collagen peptides
- 1/2 tsp espresso powder optional
- 1/2 tsp baking soda
- 1/4 tsp salt
- Warm water as needed for consistency
- 3 ounces sugar-free chocolate chips 85.05 g
Instructions
- Preheat and prepare: Preheat oven to 325°F. Line a large baking sheet with parchment paper or silicone mat.
- Mix wet ingredients: In a large bowl, beat almond butter with brown sugar replacement and allulose until smooth and creamy. Add eggs and vanilla extract, beat until silky.
- Add dry ingredients: Add protein powder, cocoa powder, gelatin, espresso powder, baking soda, and salt all at once. Beat with electric mixer until a thick dough forms.
- Adjust consistency: If dough is too stiff, add warm water 1 tablespoon at a time until workable but still firm.
- Fold in chocolate chips: Gently fold in sugar-free chocolate chips until evenly distributed. Dough will look oily - this is normal.
- Shape cookies: Roll dough into 12 equal balls (about 2 inches across). Place on baking sheet and press down to 1 inch thickness.
- Bake: Bake for 8-10 minutes until edges are set but centers still look soft and underdone.
- Cool completely: Leave cookies on baking sheet until completely cool. Do not move while warm or they will fall apart.
Notes
Storage: Store in airtight container at room temperature for 4 days, refrigerate for 8 days, or freeze for up to 3 months.
Substitutions: Almond butter can be replaced with peanut butter, cashew butter, or sunflower seed butter
For dairy-free, use plant-based protein powder
Vanilla protein powder works - add extra 1/2 tbsp cocoa powder and 2 tbsp sweetener
Collagen peptides can replace gelatin (use 2 tbsp) Tips: Do NOT overbake - centers should look underdone when removing from oven
Use electric mixer - dough is too thick to mix by hand
Room temperature eggs mix better
Dough will look greasy after adding chips - this is correct
Different nut butter brands may need slight water adjustments Nutrition per cookie: 180 calories | 7.3g total carbs | 4.3g fiber | 3g net carbs | 15g protein | 12g fat
Substitutions: Almond butter can be replaced with peanut butter, cashew butter, or sunflower seed butter
For dairy-free, use plant-based protein powder
Vanilla protein powder works - add extra 1/2 tbsp cocoa powder and 2 tbsp sweetener
Collagen peptides can replace gelatin (use 2 tbsp) Tips: Do NOT overbake - centers should look underdone when removing from oven
Use electric mixer - dough is too thick to mix by hand
Room temperature eggs mix better
Dough will look greasy after adding chips - this is correct
Different nut butter brands may need slight water adjustments Nutrition per cookie: 180 calories | 7.3g total carbs | 4.3g fiber | 3g net carbs | 15g protein | 12g fat