Ingredients
- 1¾ cups (140g) almond flour
- ⅔ cup (121.33g) brown sugar replacement (e.g., Swerve or Monkfruit)
- ⅓ cup collagen protein powder (see notes)
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (113.5g) butter, melted
- 1 large egg
- ½ tsp vanilla extract
- 3 oz (85g) sugar-free chocolate chips (reserve a tablespoon for topping)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and lightly grease a 10-inch oven-proof skillet (does not need to be cast iron).
- Make the Cookie Dough: In a medium bowl, whisk together the almond flour, brown sugar replacement, collagen protein powder, baking soda, and salt.
- Add Wet Ingredients: Add the melted butter, egg, and vanilla extract to the dry ingredients. Stir until the dough comes together. Stir in the chocolate chips, reserving a tablespoon of chips for the topping.
- Transfer to Skillet: Spread the dough evenly in the prepared skillet and sprinkle the reserved chocolate chips on top.
- Bake: Bake for 20 to 25 minutes, or until the edges are golden brown. The center will be soft and puffed when removed from the oven (it will not seem fully cooked through).
- Cool and Serve: Let the cookie cool for at least 15 minutes before serving. If you want to cut it into pieces, allow it to cool completely, as it will firm up as it cools.
Notes
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- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto, Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
