Description
These soft and chewy keto brownie cookies are a delicious chocolate treat with low carbs, perfect for a snack or dessert.
Ingredients
Scale
- 1 cup sunbutter or almond butter (unsweetened)
- 3/4 cup Swerve Brown
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/3 cup collagen protein powder
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 ounces dark chocolate chips, sugar-free
- 2 tbsp heavy whipping cream
- 1/2 tbsp butter
- Sugar free sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Mix 1 cup sunbutter or almond butter and 3/4 cup Swerve Brown until smooth.
- Add 2 large eggs and 1 tsp vanilla extract. Beat until combined.
- Stir in 1/3 cup collagen protein powder, 1/4 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt.
- Fold in 3 ounces sugar-free dark chocolate chips.
- Scoop dough by tablespoonfuls onto the sheet, leaving space to spread.
- Bake for 9–11 minutes. Let cool on the sheet for 5 minutes, then move to a rack.
- In a small pan, melt 1/2 tbsp butter with 2 tbsp heavy whipping cream and a few extra sugar-free chips if you like.
- Stir until smooth and warm. Do not boil.
- Dip the tops of cooled cookies or spoon glaze over them.
- Add sugar free sprinkles if desired. Let glaze set before serving.
Notes
Use room temperature eggs for a smoother mix. Chill the dough if sticky for easier scooping.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg