Keto Chocolate Cookies are the ultra fudgy low carb, coconut cookie of your dreams if you are a chocolate lover! These end up being not too sweet, as the French sweets tend to be on the whole. Using almond flour, unsweetened cocoa powder, and keto-friendly sweeteners such as erythritol, they get that same cookie flavor that you crave while still keeping things low-carb. The best part? Enjoy straight out of the oven with a cup of keto coffee or save them for a sweet snack on the go!
They’re no sugar added cookies that fix your sweet tooth cravings and keep you in line with your keto objectives. Whether you’re a keto enthusiast or you’re new to it (and looking for the perfect excuse to indulge), this recipe shows that eating right doesn’t mean giving up foods that are simply too good not to eat.
Keto Chocolate Cookies Recipe
Let’s jump right in and get to baking these addictive chocolate low-carb cookies! In this entry, we are going to talk about the ingredients, utensils needed, calories and in depth instructions. You’ll realize how simple it is to make bakery-quality cookies at home. With a few keto-friendly swaps you get some healthy, delicious cookies. So let’s get this low-carb baking party started!
Keto Chocolate Cookies
Ingredients
Equipment
Method
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine 1 cup almond flour, ¼ cup unsweetened cocoa powder, ½ tsp baking soda, and a pinch of salt. Stir well to blend.
- Prepare Wet Ingredients: In a separate bowl, stir together ½ cup melted butter, ½ cup erythritol, 1 lg egg and 1 tsp vanilla until smooth and creamy.
- Combine Mixtures: Slowly combine dry mixture to wet mixture until a dough forms (will be very soft).
- Add Chocolate Chips: Gently stir ¼ cup of sugar free chocolate chips throughout the dough.
- Shape Cookies: Roll the dough into little balls and press onto a baking tray. Flatten slightly.
- Bake: Bake until edges are set (10–12 minutes).
- Cool and Serve: Let cookies rest 10 minutes before enjoying for the perfect
Notes
- Be sure to use room-temperature ingredients for evenly mixed batter.
- Do not overbake, cookies will firm as they cool.
- Stir in a pinch of espresso powder for deeper chocolate flavor.
- Keep in an airtight container for up to 5 days.
- If the dough is too soft, let it chill for 15 minutes before baking.
Keto Chocolate Cookies Nutrition
| Nutrient | Per Cookie |
| Calories | 120 kcal |
| Fat | 10 g |
| Protein | 3 g |
| Total Carbs | 4 g |
| Fiber | 2 g |
| Net Carbs | 2 g |
| Sugar | 0 g |
Frequently Asked Questions
1. Can I use coconut flour instead of almond flour?
No, it absorbs more moisture and alters texture.
2. Are these cookies gluten-free?
Yes, all ingredients used are gluten-free.
3. Can I freeze the dough?
Absolutely, it can be frozen for up to 2 months.
4. What sweetener works best?
Erythritol or monk fruit blends are ideal.
5. Can I make them dairy-free?
Yes, replace butter with coconut oil.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.