Grab a big bowl (bigger than you think you need — trust me). Toss in your almond flour, sweetener, collagen, cocoa, and espresso powder if you’re using it. Give it a good whisk until everything looks even. No clumps, no mysterious dark spots.

Honestly, this part smells amazing already. That espresso-chocolate combo? Chef’s kiss.

Now throw in your egg whites and heavy cream. Stir it all together with a spatula — it’ll feel thick and kind of sticky. That’s good. You want something that holds its shape, not a soupy mess.

No mixer? No problem. But if you’re doubling the batch (which... you might want to), a hand mixer makes life easier.

Use a cookie scoop or just a tablespoon to portion the dough onto a lined baking sheet. You don’t need to flatten them — they’ll spread a bit on their own. Give each cookie its space; no one likes a cookie clinger.

Slide the tray into the freezer for 10 minutes. Yes, really. It helps them keep their shape. While you wait, preheat your oven to 350°F (175°C).

Bake for about 12–15 minutes. You’re looking for lightly golden edges and a center that’s no longer shiny. It’s okay if they feel soft — they’ll set up as they cool. Just resist the urge to poke them right away.

Let them cool on the tray. Not just warm — fully cooled. This part’s annoying, I know. But it's the difference between perfect texture and accidental crumble cookies.

Microwave your sugar-free chocolate chips and butter together in short bursts — 30 seconds at a time. Stir between rounds. It should turn into a glossy, pourable dream by round two or three.

If it seizes up, add a tiny splash of cream. Don’t panic. Chocolate’s weird but fixable.

Once your cookies are cool and the chocolate’s ready, dip each cookie halfway in. Use a fork or your fingers if you’re confident.

Place them on parchment or a cooling rack and sprinkle with flaked sea salt while the chocolate’s still wet. That salty-sweet contrast? It seals the deal.

Let them set — either at room temp or in the fridge if you’re like me and can’t wait.