Ingredients
Units
Scale
For the Flax Egg:
- 1 tbsp ground flaxseed (also known as flaxseed meal)
- 3 tbsp water
For the Cookie:
- 6 tbsp butter, softened
- 1/3 - 1/2 cup brown sugar substitute (depending on how sweet you like your cookies!)
- 1 1/2 cups almond flour
- 1/3 cup marine collagen
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped pecans
- 1/2 cup unsweetened coconut flakes
- 1/2-1 cup sugar-free chocolate chips or broken-up sugar-free chocolate bar
Instructions
Prepare the Flax Egg
- In a small bowl, whisk together the water and flaxseed meal. Let stand for 2-3 minutes or until it thickens.
Prepare the Cookie
- Preheat the oven to 350 degrees F. Line the bottom of a springform pan with parchment paper and spray the entire pan with cooking spray. Set it to the side.
- In a large bowl, beat the butter and sweetener for 1-2 minutes. Add in the flax egg and beat until incorporated.
- Add the almond flour, collagen, baking soda , baking powder, vanilla and salt. Beat until fully incorporated.
- Add the unsweetened coconut, chopped pecans and half of the sugar-free chocolate chips. Fold until everything is incorporated.
- Press the mixture into the bottom of the pan (if mixture is too sticky, wet your fingertips and press the dough into the pan). Sprinkle the remaining chocolate over the top of the cookie and press them into the dough.
- Bake the cookie for 18-20 minutes or until the edges just begin to brown. Allow to cool before serving.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto, High protein, low carb, sugar-free
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 216
- Sugar: 0.9
- Fat: 15
- Carbohydrates: 8
- Fiber: 4
- Protein: 5
