Description
Keto Chocolate Breakfast Cookies are a deliciously fudgy and chewy treat packed with 15 grams of protein per serving, designed to fuel your morning while keeping you in ketosis. These cookies combine almond butter, chocolate protein, and a hint of espresso for a perfect blend of indulgence and nutrition, making them an ideal breakfast option for keto and low-carb diets.
Ingredients
Main 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
Instructions
- Preheat Oven: Preheat your oven to 325ºF (163ºC) and line a large baking sheet with a silicone baking mat. Use two baking sheets if needed to avoid crowding the cookies, ensuring even baking.
- Combine Wet Ingredients: In a large bowl, beat the almond butter together with the brown sugar replacement and allulose until fully combined and smooth. Add the eggs and vanilla extract, and continue beating until the mixture is homogeneous and creamy.
- Add Dry Ingredients: Add all at once the chocolate whey protein powder, cocoa powder, gelatin or collagen, espresso powder (if using), baking soda, and salt into the wet mixture. Beat until a cohesive dough forms. If the dough is stiff and difficult to mix, proceed to the next step.
- Adjust Dough Consistency: If the dough feels too stiff and the dry ingredients are not fully incorporated, add 1 tablespoon of slightly warm water at a time. The dough should be firm yet pliable—not too dry or sticky.
- Fold in Chocolate Chips: Gently fold the sugar-free chocolate chips into the dough until they are evenly distributed throughout.
- Shape Cookies: Roll the dough into 12 even balls, about 2 inches in diameter each. Note that the dough will feel oily, but this will balance out during baking. Press each ball down to approximately 1 inch thick on the baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for 8 to 10 minutes. The cookies should puff up and become firm around the edges while remaining soft in the center.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring or serving to ensure they set properly.
Notes
- Storage: Store cookies in a covered container at room temperature for up to 4 days, or refrigerate for up to 8 days. For longer storage, freeze the cookies for several months, thawing before serving.
- Substitutions: You can substitute almond butter with other nut butters such as peanut or cashew, but note this may alter flavor slightly.
- Espresso Powder: This ingredient is optional but enhances the chocolate flavor if included.
- Texture: The cookies will be soft when fresh but firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
