Servings: 4 servings
Prep Time 10minutes mins
Cook Time 8minutes mins
Total Time 18minutes mins
Make this giant keto chocolate chip cookie right in your air fryer! It’s extra gooey and ready in minutes. And it’s a deliciously low carb way to satisfy your cravings without turning on the oven.
Ingredients
2/3 cup (74.67 g) almond flour
3 tbsp (36 g) brown sugar replacement
2 tbsp (12.17 g) collagen peptides
1/4 tsp baking soda
Pinch salt
3 tbsp (42.61 g) butter, melted
1 large egg yolk
1/4 tsp vanilla extract
2 tbsp (30.43 g) sugar-free chocolate chips
Cook Mode
Prevent your screen from going dark
Instructions
Preheat the air fryer to 310ºF.
In a medium bowl, whisk together the almond flour, sweetener, collagen, baking soda, and salt.
Stir in the butter, egg yolk, and vanilla extract until well combined. Stir in the chocolate chips.
Gather the dough into a ball and place on a square of parchment paper about 8 inches square. Pat into a disc about 5 inches in diameter.
Set the air fryer to Bake and set the cookie on the air fryer crisper rack. Cook at 310ºF for 8 to 10 minutes, until puffed and golden brown. Remove and let cool completely.
Notes
Oven instructions: Place the cookie on the parchment on a cookie sheet and bake in the oven at 325ºF. Bake 15 to 18 minutes.
Storage Instructions: Store the leftovers in a covered container on the counter for up to 4 days, or in the fridge for up to a week.
Nutrition
Serving: 0.25cookie | Calories: 236kcal | Carbohydrates: 6.7g | Protein: 7.5g | Fat: 21g | Saturated Fat: 7.8g | Fiber: 4g