Chocolate Brownie Ricotta Cookies

Ingredients: 

1 cup almond flour

1 scoop TeamKeto Chocolate Collagen 

1 scoop TeamKeto Chocolate Hazelnut C8

2 tbsp dark cocoa powder 

1/2 cup granulated monkfruit or sweetener of choice

1/4 tsp salt

1/2 tsp baking powder 

1/2 tsp baking soda

1 large egg

4 tbsp melted butter

1/2 cup ricotta

1/2 tsp vanilla 

Pre-heat oven to 350°. In a bowl, mix all dry ingredients. Using a stand mixer, hand mixer or mixing by hand, add egg, vanilla and ricotta mix until well incorporated. Slowly add in melted butter and mix until batter forms. 

On a parchment-lined baking sheet, scoop out 4 tsp of batter. Space out as they will flatten on own. Best to do 2 batches. Bake at 350° for 16 minutes. If you want them crunchy, leave them for 18 mins. While first batch cooks, place second batch in fridge to keep batter chilled. Allow to cool completely cool before removing from sheet as they will crumble. Keep in fridge for up to a week. 

Makes 22 cookies

Macros per cookie: cal-67, 5g-fat, 3g-protein, 1g net carbs

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