Collagen Cookie Dough Keto Protein

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Introduction

Collagen Cookie Dough Keto Protein transforms your favorite cookie dough flavors into a nutritious, protein-packed treat. This blend combines high-quality collagen peptides with keto-friendly ingredients, delivering a creamy, indulgent taste without added sugars. Each serving provides essential protein to support muscle recovery, skin health, and overall wellness, making it a delicious and functional addition to your daily routine.

I craft this blend to satisfy sweet cravings while maintaining a clean, low-carb lifestyle. The rich, cookie dough flavor mixes smoothly into shakes, coffee, or baked goods, offering a guilt-free indulgence. As I stir it into my morning smoothie, its velvety texture and comforting taste remind me that healthy choices don’t have to compromise on flavor.

This protein powder adapts effortlessly to different recipes. Stir it into Greek yogurt, blend it into pancakes, or mix it with nut butter for a quick snack. Collagen Cookie Dough Keto Protein isn’t just a supplement—it’s a way to enjoy the flavors you love while fueling your body with essential nutrients.

Perfect For

I make this protein-packed cookie dough when I need a healthy snack, a post-workout boost, or a low-carb dessert. It’s perfect for anyone following a keto lifestyle or looking to increase their collagen intake.

Why You’ll Love This Recipe

  • No Baking Required: I whip up this recipe in just minutes—no need to preheat the oven or wait for anything to bake. It’s a hassle-free treat that’s perfect for when I want something sweet and satisfying without the extra effort. Plus, it keeps my kitchen cool, making it a great option for warm days.
  • Rich & Creamy Texture: I love the smooth, doughy consistency that melts in my mouth while still having just the right amount of chew. Every bite feels indulgent, almost like eating classic cookie dough, but without the guilt. If I want a little contrast, I sometimes add mix-ins like nuts or chocolate chips for extra texture.
  • Nutrient-Packed: This recipe isn’t just delicious—it’s packed with protein and healthy fats that help keep me full and energized. The ingredients also support my skin, hair, and joints, making it a treat I can feel good about eating. Whether I need a post-workout snack or an afternoon pick-me-up, these bites are a nourishing choice.
  • Keto-Friendly & Low-Carb: I satisfy my sweet cravings without worrying about sugar spikes or breaking ketosis. These bites are made with low-carb ingredients, so they fit perfectly into my keto lifestyle. I can enjoy them guilt-free, knowing they provide sustained energy without unnecessary carbs.

Preparation and Cooking Time

  • Preparation Time: 5 minutes
  • Total Time: 5 minutes

Serving Portion

  • This recipe makes 8 small servings or 4 larger portions.

Calories and Key Nutrients (Per Serving)

  • Calories: 160
  • Protein: 10g
  • Carbs: 3g (Net Carbs: 2g)
  • Fat: 12g
  • Collagen: 5g

Ingredients

  • 1 cup almond flour
  • 2 scoops collagen peptides (unflavored or vanilla)
  • 1/4 cup unsweetened nut butter (almond, cashew, or peanut)
  • 2 tbsp melted coconut oil
  • 2 tbsp keto-friendly sweetener (monk fruit or erythritol)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 tbsp sugar-free chocolate chips

Ingredient Highlights

  • Collagen Peptides: I add collagen for skin elasticity, hair strength, and joint support.
  • Almond Flour: I use this low-carb flour to create a soft, cookie-dough texture.
  • Nut Butter: I incorporate healthy fats for energy and creaminess.
  • Sugar-Free Chocolate Chips: I keep things sweet without the added sugar.

Step-by-Step Instructions

Mix the Dough

  1. I add almond flour, collagen peptides, and sea salt to a mixing bowl and stir to combine.
  2. I pour in the nut butter, melted coconut oil, sweetener, and vanilla extract.
  3. I mix everything until a dough forms, ensuring all ingredients are well combined.

Add the Chocolate Chips

  1. I fold in the sugar-free chocolate chips, distributing them evenly.
  2. If the dough feels too dry, I add a teaspoon of almond milk to adjust the texture.

Chill and Serve

  1. I refrigerate the dough for 10 minutes to firm up (optional, but recommended).
  2. I enjoy it straight from the bowl or roll it into small bite-sized portions.

How I Serve It

I enjoy this keto cookie dough chilled, either as spoonfuls straight from the bowl or shaped into small energy bites. If I want extra indulgence, I drizzle melted sugar-free chocolate on top.

Additional Tips

  • I use cashew butter for a more neutral, cookie-like flavor.
  • I store leftovers in an airtight container in the fridge for up to a week.
  • I adjust sweetness by adding more or less keto-friendly sweetener.

Recipe Variations

  • Crunchy Version: I mix in chopped nuts like almonds, walnuts, or pecans for added texture and a satisfying crunch. Toasting the nuts beforehand enhances their flavor, giving the bites a rich, nutty depth. For extra contrast, I sometimes add cacao nibs for a bittersweet crunch or crispy rice cereal for a light, airy texture. If I’m feeling creative, I roll the dough bites in crushed nuts for an extra layer of crunch.
  • Peanut Butter Cookie Dough: I swap almond butter for creamy or crunchy peanut butter, adding a classic, nutty richness to the recipe. If I want an even stronger peanut flavor, I increase the amount slightly or mix in some crushed peanuts for added texture. This variation pairs perfectly with a drizzle of melted chocolate on top for a peanut butter cup-inspired treat. For a sweet-salty twist, I sprinkle a pinch of flaky sea salt on each bite.
  • Mocha Flavor: I stir in 1 teaspoon of instant coffee or finely ground espresso powder to infuse the bites with a bold, slightly bitter coffee kick. This enhances the sweetness of the dough while adding a subtle depth of flavor. To complement the mocha taste, I mix in mini chocolate chips or a dusting of cocoa powder. For an extra indulgent twist, I roll the bites in finely grated dark chocolate or add a splash of vanilla extract to round out the flavors.

Freezing and Storage

  • Refrigerate: I store the cookie dough bites in an airtight container in the refrigerator for up to 7 days. Keeping them chilled helps maintain their texture and prevents them from drying out. To keep them from sticking together, I separate layers with parchment paper. If they become too firm in the fridge, I let them sit at room temperature for a few minutes before enjoying them for a softer bite.
  • Freeze: For long-term storage, I freeze small portions of the dough in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or resealable bag. This prevents them from sticking together and makes it easy to grab a few at a time. They stay fresh for up to 3 months. When I’m ready to enjoy them, I let them thaw in the fridge for a few hours or eat them straight from the freezer for a firmer, chewy texture—almost like cookie dough truffles. If I want a slightly softer consistency right away, I let them sit at room temperature for about 5 minutes before eating.

Special Equipment

  • Mixing Bowl: I use a medium to large mixing bowl to combine all the ingredients easily. A sturdy bowl with enough space allows me to mix thoroughly without making a mess. If I’m making a larger batch, I opt for a bigger bowl to ensure everything blends evenly.
  • Spoon or Spatula: I use a spoon or silicone spatula to mix the ingredients until they form a smooth, even dough. A spatula is especially helpful for scraping down the sides of the bowl and making sure no ingredient goes to waste. If the dough is thick, I prefer a sturdy wooden spoon for better control.
  • Measuring Cups: I rely on measuring cups to ensure accurate ingredient proportions, which helps maintain the perfect balance of flavors and texture. I use dry measuring cups for flour, oats, and mix-ins, and a liquid measuring cup for ingredients like honey or melted coconut oil. Precise measurements ensure consistent results every time.

FAQ Section

Q: Can I use whey protein instead of collagen?
A: Yes, but the texture might be slightly different. I prefer collagen for a smoother consistency.

Q: How do I make this nut-free?
A: I replace the almond flour with sunflower seed flour and use tahini instead of nut butter.

Q: Can I bake this dough into cookies?
A: No, this recipe is meant to be eaten raw. If I want a baked version, I adjust the ingredients for baking.

Conclusion

Whip up Collagen Cookie Dough Keto Protein and enjoy a delicious, protein-packed treat that supports your wellness goals. With its rich flavor and satisfying texture, it’s a perfect choice for a post-workout snack, a quick breakfast, or a guilt-free dessert. Indulge in the creamy, cookie dough-like taste while fueling your body with high-quality collagen and keto-friendly ingredients.

Get creative by mixing in your favorite add-ins like dark chocolate chips, nuts, or coconut flakes for extra crunch and flavor. Enjoy it straight from the bowl, rolled into bite-sized protein balls, or as a topping for yogurt and smoothies.

Make a batch today, satisfy your cravings the healthy way, and share the joy. Snap a photo of your creation and post it on Instagram—tag me so we can celebrate your keto-friendly success. Enjoy!

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