Homemade crunchy Keto cookies with gooey, oozy nuggets of dark chocolate chips and added collagen peptides!
Keto Friendly Sugar Replacements for Baking
Sugar is a staple ingredient in the baking world, but not one which is welcome in a Keto diet. So if you want to enjoy sweet treats and Keto baking, it's important to seek out a Keto friendly sugar replacement.
The good news is that there are loads to choose from and most are suitable for baking with. In this recipe we have used powdered erythritol, a type of sugar alcohol which contains only indigestible carbs and so does not effect blood sugars. It also has the same texture as sugar and a like-for-like sweetness - what's not to love?
Check out our article to learn all about Keto sweeteners and which are the best to use:
Montezuma's Absolute Black Dark Chocolate
We use Montezuma's Absolute Black Dark Chocolate in this recipe. It is 100% Cocoa solids and nothing else - darker than dark and not for the faint-hearted, but really delicious and luxurious if you're a dark chocolate fan.
As well as plain, you could also try some of the other Absolute Black flavours including mint, orange and almond - to bring an extra twist to your Keto chocolate cookies.
Whichever you choose, you'll be safe in the knowledge that it's free from gluten, soya, colourings, preservatives and added sugars 🙌
Do they taste like the real thing?
We promise that these Keto friendly chocolate chip cookies will hit the spot and satisfy even a cookie connoisseur's cravings! When it comes to this recipe you really can have your cake (or cookie) and eat it!
Don't just take our word for it though, try the recipe to find out for yourself! Here it is.
Nutritional info (per serving of 1 cookie):
Of which saturates: 0.5g
Of which sugar: 0.6g
What you need (ingredients):
- 240g almond butter
- 180g powdered erythritol
- 90g Montezumas 100% Dark Chocolate Buttons
- 4 tablespoon Hunter & Gather Collagen Peptides
- 1 free range egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon pink salt
What you do (method):
- Preheat the oven to 175C and line a baking sheet with parchment paper
- In a large bowl add the almond butter, erythritol, egg, baking soda, salt and vanilla before whisking until well combined
- Add the chocolate buttons into the batter and mix with a wooden spoon until evenly dispersed
- Using a cookie scooper, ice cream scoop or tablespoon, scoop out tablespoon sized balls of dough and add to the prepared baking dish - pushing down with your fingers to create round, flat cookies
- Bake for 10 minutes then remove from the oven and leave the cookies on the tray to cool for 5-7 minutes, before moving them to a cooling rack to cool the rest of the way