Ingredients
Units
Scale
- 1/2 cup creamy natural peanut butter
- 1/4 cup sugar-free maple syrup
- 1/3 cup flavourless collagen powder (I used Naked Collagen)
- 1/2 tsp. pure vanilla extract
- 100-120 g keto granola
- 3 oz. sugar-free milk chocolate (or use dairy-free), melted
- Sprinkle of sea salt (optional)
Instructions
- Place the granola in a large bowl and set it to the side.
- Melt the peanut butter and syrup in the microwave for 1 minute. Remove the bowl from the microwave and whisk in the collagen powder and vanilla until smooth.
- Pour the melted peanut butter mixture over the granola and stir until combined. Using a 1-tablespoon cookie scoop, scoop out the mixture and place each bite onto a sheet lined with parchment or wax paper. Chill in the freezer for 30 minutes or longer.
- While the granola is in the freezer, melt the chocolate in a small metal mixing bowl nested inside a small saucepan one-third full of water. Or, melt chocolate in the microwave using 15-30 second intervals, stirring in between.
- Remove the granola bites from the freezer and spread (or dip) the melted chocolate over the hardened granola bites. Sprinkle with sea salt if desired.
- Place the pan back in the fridge until the chocolate hardens.
Notes
- each cookie only contains 3 grams of net carbs
- each cookie is 73% fat which makes this a keto cookie recipe.
- for my homemade keto granola, I used 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1/4 cup whole flaxseeds, 1/2 cup almond flakes, 1/4 cup lupin flakes, 1 tbps coconut oil, 1 tbsp tapioca fiber syrup,1/4 tsp salt and 2 tbsp Lakanto sweetener - Combined everything in a saucepan and cooked on medium-hihg heat for about 5 minutes.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 1.5
- Fat: 12
- Carbohydrates: 8.4
- Fiber: 5.4
- Protein: 7.7
