top of page

Chewy Chocolate Cookies - Keto | Low-Carb

Updated: Dec 22, 2018

Now that the holidays are in full swing. I'm in the mood for watching Christmas movies with hot cocoa and some delicious cookies. Now that I'm living the ketogenic lifestyle- I had to create a new recipe that is keto- friendly.

So you if you know I had to share this with you just in time for the weekend.

Here's what I did:

  1. 2 cups of almond flour

  2. 3/4 cups of Monk fruit sweetener ( I used the Lakanto brand)

  3. 1 pinch of baking soda

  4. 1/2 teaspoon sea salt

  5. 1 scoop Collagen protein

  6. 2 large eggs

  7. 4 tablespoons of coconut oil

  8. 4 squares of Baker's chocolate ( dark chocolate)

Mix all ingredients very well, then form the cookie dough into balls ( 1-3 inches in diameter).

After that, you want to bake this delicious creation for 8-10 minutes at 375 degrees.

*Note the texture you see here is from the almond I ground up into my very own

Almond flour.

I get my used my Keto protein from Kiss My Keto. I helped to give these cookies the perfect chocolatey goodness you want in a cookie. I usually have this before my workout in morning or before training my morning clients. I is low in calories and has 10 grams of protein / serving. Collagen protein is important for helping skin to retain it's tightness as your body transforms. Collagen also helps to improve connective tissue.

here is the sweetener I used. I really does take like real sugar - no aftertaste.

2 cups of almond flour

1/2 cup of Monk fruit ( 3/4 of Erythritol or 2 tablespoons of Splenda works too)

1/4 cup of unsweetened shredded coconut

1/2 Himalayan Sea Salt

1 pinch of baking soda

1 teaspoon of cinnamon

2 large eggs

2 tablespoons of coconut oil

4 squares of Dark chocolate ( I used Baker's chocolate)

form dough into little balls then take a fork to press and flatten.

Mix ingredients well, then bake for 10 minutes at 350 degrees. That's it- it's just that simple. so I have really enjoyed all of these cookies and I thing you will too. Feel free to share your pics with me on Instagram or Facebook.

While you are here- sign up for my newsletter to get my next recipe sent straight to you inbox.



bottom of page