Double Chocolate Chip Keto Cookies

Double Chocolate Chip Keto Cookies

Keto cookies recipe & content provided by Jordan Pie

These double chocolate chip keto cookies are beyond drool-worthy. You don’t even have to wait for them to cool down before devouring them. Best of all: there’s just 3 net carbs per serving. There are a few tips for making this keto cookie recipe even better. I recommend pulsing the lakanto (or other granulated sweetener such as xylitol, erythritol, etc.) in the food processor a few times to create a fine powder. This prevents the cookies from having a gritty texture and disperses the sweetener evenly amongst the dough. When they’re ready, serve cookies warm with a big mug of Bulletproof Coffee, hot chocolate or a Matcha Latte.

Double Chocolate Chip Keto Cookies

Double Chocolate Chip Keto Cookies recipeIngredients:

  • 2 cups blanched organic almond meal (activated if possible, as this helps to get rid of the gut irritants)
  • 1/4 cup grass-fed butter or ghee, melted
  • 2 Tbsp Collagen Powder (or 1 Tbsp Collagelatin)
  • 1/4 cup cocoa powder
  • 1/2 – 3/4 cup Lakanto (or sweetener of choice)
  • 1 tsp vanilla
  • 1 egg
  • 1/2 tsp paleo baking powder
  • 1 tsp apple cider vinegar
  • 2 tsp cinnamon (optional)
  • A pinch of salt
  • 1/3 cup Chocolate Fuel Bar, or other high-quality dark chocolate, chopped


  1. Preheat the oven to 350F. Grease and line a baking tray with parchment paper.
  2. Add all your ingredients to a food processor except the chocolate chips and collagen, and blitz to combine evenly.
  3. Taste the dough and adjust the sweetness if needed.

Add the collagen and blend gently to avoid destroying the delicate protein.

  1. Finally, add the chocolate chips and give the mix a gentle stir to combine the chips into the cookie dough.
  2. Begin rolling the mixture into balls and place them onto the lined baking tray.
  3. Press the balls as flat as you like, they won’t rise much, so if you like them softer and more chewy, keep them quite full. However if you like a crunchier cookie, press them flat into even, well-formed cookies.
  4. Place the cookies in the oven and bake for 10-12 minutes, or until golden brown.
  5. Remove from the oven when they’re ready and place the cookies onto a wire cooling rack. Please note: if you use the Collagelatin, these cookies are best eaten warm from the oven. When they cool down completely they will have a slightly firmer texture due to the gelatin.
  1. Enjoy with a hot mug of bulletproof coffee.
  2. Store the leftovers in an airtight container when they’re completely cooled.

Makes: 10

Nutrition Facts (Per Cookie):

  • Calories: 287
  • Total Fat: 16.5g
  • Sodium: 154mg
  • Carbohydrates: 6.5g
  • Dietary Fiber: 4g
  • Total Sugars: 0.8g
  • Protein: 6.5g
  • Potassium: 280mg
  • Magnesium: 333mg

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