Chocolate Chip Keto Cookie

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1 egg
3 tbsp. melted coconut oil (or macadamia nut oil)
1/3 cup Swerve granulated sweetener
1/3 cup milk (nut milk, coconut milk)
1 tsp. vanilla extract
2 cups fine ground almond meal
1/2 tsp. baking soda
1 tsp. coarse sea salt
2 bars of dark chocolate


  1. In a medium bowl, whisk egg until frothy.
  2. Keep whisking as you add in the oil, vanilla and sweetener.
  3. Mix well.
  4. Add in the baking soda, salt, collagen peptides and almond meal.
  5. Mix with a spatula until the dough is crumbly.
  6. Add in the milk, mix in.
  7. Once the dough is moist, chop the chocolate into small pieces and fold
  8. Shape 1 inch balls with the dough, set on a plate, cover and pop them
  9. in the fridge for 30 – 60 min.
  10. Pre-heat oven to 325F convection (or 350F bake).
  11. Place cookie dough balls on sheet pan (greased or lined with
    parchment paper).
  12. Gently and lightly flatten the dough balls.
  13. Bake 15-18 minutes until the base of the cookies turn golden brown.
  14. Remove from oven, let cool for ten minutes (if you can stand to wait
    to eat these!)

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