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