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Keto Chocolate Cookies

Keto Chocolate Cookies

These Keto Chocolate Cookies are rich, fudgy, and low-carb — the perfect way to enjoy a chocolatey treat without breaking ketosis. Soft in the center with crisp edges, they’re simply irresistible!
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 32 minutes
Servings: 10 Cookies
Course: Dessert
Cuisine: American
Calories: 120

Ingredients
  

  • 1 cup almond flour
  • ¼ cup unsweetened cocoa powder
  • ½ cup erythritol (or preferred keto sweetener)
  • ½ tsp baking soda
  • 1 large egg
  • ¼ cup melted butter (unsalted)
  • 1 tsp vanilla extract
  • Pinch of salt
  • ¼ cup sugar-free chocolate chips

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Baking Tray
  • 1 Parchment Paper
  • 1 Measuring Cups
  • 1 Oven

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking.
  2. 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.
  3. 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.
  4. Combine Mixtures: Slowly combine dry mixture to wet mixture until a dough forms (will be very soft).
  5. Add Chocolate Chips: Gently stir ¼ cup of sugar free chocolate chips throughout the dough.
  6. Shape Cookies: Roll the dough into little balls and press onto a baking tray. Flatten slightly.
  7. Bake: Bake until edges are set (10–12 minutes).
  8. 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.