This keto high protein chocolate chip cookie recipe combines indulgence with nutrition, offering a guilt free treat perfect for anyone on a low carb diet.
Made with a blend of almond flour and coconut flour, these cookies are packed with fiber and feature added protein powder and collagen for a satisfying boost of nutrients. The collagen supports skin, joint, and gut health, while psyllium husk adds extra fiber to enhance texture and aid digestion. Sweetened with keto-friendly erythritol or allulose, these cookies maintain the perfect balance of sweetness without spiking blood sugar levels. The addition of sugar-free dark chocolate chips creates a rich, indulgent flavor while keeping the carb count low.
Quick to prepare and bake, these cookies are a versatile snack for post workout recovery, a midday pick me up, or a healthy dessert that doesn’t compromise on taste or texture.
Ingredients:
- 1 cup almond flour
- 2 tbsp coconut flour (for added fiber)
- ¼ cup grass-fed collagen powder (unflavored or vanilla)
- 2 tbsp protein powder (low-carb vanilla or chocolate-flavored)
- ½ tsp baking soda
- Pinch of salt
- ¼ cup unsalted butter (softened) or coconut oil
- ¼ cup erythritol or allulose (keto-friendly sweetener)
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup sugar-free dark chocolate chips (Lily’s or similar)
- 1 tbsp psyllium husk powder (for extra fiber and structure)
Instructions:
- Preheat the oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, combine almond flour, coconut flour, collagen powder, protein powder, baking soda, salt, and psyllium husk.
- Cream butter and sweetener: In another bowl, beat softened butter (or coconut oil) with the sweetener until fluffy. Mix in the egg and vanilla extract.
- Combine wet and dry: Gradually add the dry mixture to the wet ingredients, mixing until a dough forms. Fold in chocolate chips.
- Scoop and bake: Use a cookie scoop to place dough onto the lined baking sheet. Flatten slightly with your fingers. Bake for 10-12 minutes or until edges are golden.
- Cool: Allow cookies to cool completely on the baking sheet to firm up.
Notes:
- Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
- For a crunchier texture, bake an additional 2-3 minutes.
Estimated Nutritional Content (Per Cookie)
Note: The exact nutritional content will vary depending on the specific brands and products used, but here’s an approximate breakdown based on average values for the listed ingredients:
- Calories: 140-160 per cookie
- Protein: 6-8g per cookie (from collagen powder, protein powder, egg, and almond flour)
- Fat: 12-14g per cookie (mostly from almond flour, butter/coconut oil, and chocolate chips)
- Carbohydrates: 4-6g per cookie (mostly from almond flour, coconut flour, erythritol, and chocolate chips)
- Fiber: 3-5g per cookie (from almond flour, coconut flour, psyllium husk, and chocolate chips)
- Net Carbs: 1-3g per cookie (after subtracting fiber and erythritol)
- Sugar: 0g (sugar-free chocolate chips and erythritol/allulose)
- Sodium: ~100-120mg per cookie (depends on salt added)
Key Benefits:
Low Carb: With just a few grams of net carbs per cookie, this recipe is ideal for those following keto or low-carb diets.
High Protein: The combination of collagen powder, protein powder, and egg makes these cookies a great source of protein.
High Fiber: Almond flour, coconut flour, and psyllium husk contribute to a good amount of dietary fiber, which helps digestion and satiety.
Enjoy your healthy, protein-packed, and fiber rich cookies!