Ingredients (Makes 9 Brownies)

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup collagen peptides
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 3 large eggs
• 1/2 cup melted coconut oil
• 1/2 cup monk fruit sweetener (or preferred keto sweetener)
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk
• Optional: 1/3 cup sugar-free dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C).
2. Line an 8×8-inch baking pan with parchment paper.
3. In a large bowl, combine almond flour, cocoa powder, collagen peptides, sea salt, and baking powder.
4. In a separate bowl, whisk eggs, coconut oil, monk fruit sweetener, vanilla extract, and almond milk.
5. Pour wet ingredients into dry ingredients and stir until fully combined.
6. Fold in chocolate chips if using.
7. Spread batter evenly into prepared pan.
8. Bake for 22–25 minutes until the center is set but still slightly soft.
9. Allow brownies to cool completely before slicing.
10. Cut into 9 squares and serve.