Start by preheating your oven to (350°F/175°C) and prepare your baking sheet by lining with parchment paper. Set aside.

Make sure that your almond butter is at room temperature for easier mixing. If you're using fresh almond butter, stir it well to incorporate any separated oils.

In a large bowl, combine the almond butter and eggs with a whisk. Mix them together until smoothly combined.

Add in your keto brown sugar and whisk again until smooth. It will be thick at this point, so after whisking, press the batter off of the whisk into the bowl and switch to a wooden spoon.

Add the Equip Chocolate Protein Powder to the bowl and mix well with a wooden spoon. It will be very stiff, but fold and stir until no powder remains.

Fold in any additions you may want to add in then scoop out the dough using a cookie scoop or small ice cream scoop onto your prepared baking sheet. Approximately 2 tablespoons per mound.

Once they are all scooped out onto the pan, gently press them down a bit as they will not spread during baking.

If you are using additions, press with your fingers, if no additions are used, you could use a fork to create a crisscross pattern—similar to how you'd shape traditional peanut butter cookies.

Bake for 12-15 minutes at (350°F/175°C). You will know they are done when they do not give when pressed at the center.

The outside edges will also be dry and not be sticky when pressed. Remove from the oven and let them cool on the pan for 10 minutes before removing to a wire rack to finish cooling off.

Once completely cooled, store in an airtight container at room temperature up to 5 days, or in the fridge up to 10 days. Freeze them for longer storage up to 3 months. Enjoy frozen or thaw at room temperature.