Description
This gooey Keto Air Fryer Cookie is a quick and easy low-carb treat made right in your air fryer. With almond flour, collagen peptides, and sugar-free chocolate chips, it’s the perfect single-serve dessert to satisfy your sweet tooth—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 of 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
Instructions
- Preheat the air fryer to 310ºF (155ºC).
- In a medium bowl, whisk together almond flour, brown sugar replacement, collagen peptides, baking soda, and salt.
- Stir in the melted butter, egg yolk, and vanilla extract until a dough forms. Fold in the sugar-free chocolate chips.
- Form the dough into a ball and place it on an 8-inch square of parchment paper. Pat it into a 5-inch disc.
- Place the cookie on the air fryer crisper rack. Set air fryer to Bake at 310ºF and cook for 8–10 minutes, until puffed and golden brown.
- Remove from air fryer and let cool completely before serving.
Notes
- Oven Method: Bake at 325ºF for 15–18 minutes on a parchment-lined baking sheet.
- Storage: Keep leftovers in a covered container on the counter for up to 4 days or in the fridge for up to 1 week.
- Let the cookie cool completely for best texture and structure.
- Use sugar-free chocolate chips to keep it keto-friendly.
Nutrition
- Serving Size: 0.25 cookie
- Calories: 236
- Sugar: 1g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 7.8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6.7g
- Fiber: 4g
- Protein: 7.5g
- Cholesterol: 70mg
