These almond butter brownie cookies are the most satisfying Keto chocolate cookies you’ll ever try. Thick, fudgy and made with only 5 ingredients, this easy recipe is sugar free, gluten free and diabetic-friendly.
If I had to sum up these cookies in one one word, it would be PLEASURE. More specifically, decadent yet wonderfully guilt-free pleasure. Yes, they offer all the pleasure of a brownie in a perfectly bite-size shape!
I came up with this double chocolate almond butter cookie whammy because I’ve been lusting after my Keto brownies AND after cookies in equal measures. So I thought, why not halve my efforts and combine the two?
When you’re eating low carb, you’re cutting out all grains. Therefore, most low carb cookies contain either almond flour or coconut flour – or a mix of both. But there is another, ingenious way to make low carb cookies. With nut butter! Nut butter is basically your grain free flour and healthy fat rolled into one.
The main ingredient of these almond butter brownie cookies is, you guessed it, almond butter.
They’re an adaptation of my low carb peanut butter cookie recipe, which makes crunchy sugar free peanut butter cookies that are so good you’ll want to hide them so you won’t have to share.
I love how incredibly easy this recipe is. And how it’s possible to make the most deliciously moist and crispy cookies without flour altogether.
How to make Keto almond butter brownie cookies – Step by Step:
1.) Add all ingredients except the sugar free chocolate chips in a bowl. The almond butter should be room temperature so it’s soft and easy to handle.
2.) Mix with a fork until well-combined. If your cookie dough is a little firm and crumbly, add up to 3 tbsp of almond milk to thin down the dough so it looks gooey and fudgy like in the picture below. Whether you need the almond milk will depend on how runny or compact your almond butter is. Don’t add more than 3 tbsp or the cookies will become too fragile.
3.) Fold in the sugar free chocolate chips. If you cannot get hold of sugar free chocolate chips, you can use chopped sugar free chocolate or dark chocolate instead (choose a variety with 85% cocoa solids minimum).
4.) Form balls with your hands and place on a baking pan lined with parchment paper. Press into disks about 1 cm thick and with a diameter of circa 6 cm.
5.) Bake your almond butter cookies for 10-12 minutes, until you can see little cracks on the tops. This means they’re ready! Gosh, I wish I could eat one of these bad boys right off the screen… 🙂
The recipe works without chocolate chips, but adding them does take it all to a new level of yum. Lily’s chocolate chips are a good option if you are based in the US. If you are in the UK, Cavalier makes stevia sweetened chocolate which you can chop and use in place of the chocolate chips.
Unfortunately, shop-bought sugar free chocolate is not cheap. That’s why I like to make my own sugar free chocolate chips – much more reasonable and super simple! Check out the post – there’s a cool hack how to turn them into perfectly sized chips!
Alternatively, you can opt for quality dark chocolate with a minimum of 85% cocoa solids. I recommend trying a variety with 90% cocoa solids – for example Lindt. It tastes good and contains only 14 g carbs and 7 g of sugars per entire bar. One square contains 1.4 g of carbs. Calculated across this entire almond butter cookie recipe, using 90% chocolate would increase the carbohydrate content of 1 cookie by only 0.5 grams.
Do you like your cookies extra crunchy?
If you bake almond butter cookies for 10-12 minutes as stated in the recipe, they will be soft and gooey on the inside just like a brownie with the tiniest crunch on the edges.
If you want more crunch, simply flatten them more and make them slightly smaller so you end up with around 20 cookies. Then bake an additional 2-3 minutes (and maybe call them double chocolate cookies instead ;)).
Don’t miss these yummy Keto cookie recipes:
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Almond Butter Brownie Cookies
- Preheat oven to 175 Celsius / 350 Fahrenheit.
- In a bowl, mix almond butter, cocoa powder, granulated sweetener and the egg with a fork until well-combined.
- If your mix is crumbly, thin it with up to 3 tbsp almond milk. The batter should look fudgy and soft, but not runny. Whether you need the almond milk will depend on the texture of your almond butter.
- Stir in chocolate chips.
- Roll balls with your hands and press them down on a baking pan lined with parchment paper. My cookies were around 1 cm high and had a diameter of ca 6 cm.
- Bake 10-12 minutes until the tops of the cookies begin to show little cracks. Let them cool completely before handling. The cookies are VERY SOFT when straight out of the oven but firm up as they cool down.
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