These keto brownie cookies are the most satisfying chocolate cookies you'll ever try. Thick, fudgy and made with only 5 ingredients, this easy recipe is gluten-free and diabetic-friendly.
I came up with these flourless brownie cookies because I had been lusting after a fudgy chocolate dessert.
First, I considered making my Keto brownies. These come together in 30 minutes. But sometimes 30 minutes are just too long.
Then, I thought about this quick sugar free mug brownie. Delicious, but single serve. And I had guests coming.
It had to be a chocolate brownie cookie recipe! Basically, two wonderful treats rolled into one.
Best idea of the day!
We all loved the chewiness and the deep chocolate taste. It was like eating a mini brownie.
Cravings fully satisfied, mission accomplished.
🌟 Why You'll Love This Recipe
- Easy - only 5 main ingredients, stir together with a fork
- Fudgy - the texture is just like brownies: gooey and soft on the inside.
- So much flavor. Chocolate, chocolate and more chocolate!
- Quick - ready in just 15 minutes
- Dairy free and gluten free
- Keto friendly - 1.9g net carbs per cookie
You only need 5 basic ingredients for the recipe:
- Almond butter - This should be soft and smooth. We are using it instead of almond flour or coconut flour. The almond butter should be room temperature and stirred well.
- Cocoa powder - must be unsweetened
- Granulated sweetener - I used an erythritol monkfruit sweetener blend that is a 1:1 sugar substitute. You can also use xylitol, allulose or Boacha Sweet.
- Sugar free chocolate chips - or chopped dark chocolate, 85% cocoa content minimum. When I use dark chocolate, I choose a variety with 90% cocoa solids. That way, the sugar content is very low.
- Egg - must be large and room temperature
The 6th ingredient is almond milk (or any other nut milk). I used it to loosen the cookie dough. You only need it if necessary. Don't use more than 3 tablespoons or the cookies become too fragile.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
1.) Add all ingredients except the chocolate chips in a bowl.
2.) Mix with a fork until well-combined. If your cookie dough is a little firm and crumbly, add up to 3 tablespoon of almond milk to thin down the dough to make it gooey and fudgy.
3.) Fold in the chocolate chips.
4.) Form balls with your hands and place on a baking pan lined with parchment paper. Press into disks and with a diameter of circa 6 centimetres.
5.) Bake your almond butter cookies for 10-12 minutes in the oven, until you can see little cracks on the tops.
This means they will be soft and gooey on the inside just like a brownie with the tiniest crunch on the edges.
Let cool fully so they can firm up. All keto cookies are very fragile while hot.
Almond butter is a natural product and brands vary in consistency. Stir it well before using and don't use the hard dregs from the bottom of the jar.
Whether you need the almond milk will depend on how runny or compact your almond butter is. Use as necessary, but don't use more than 3 tablespoons in total.
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. Or
make your own sugar free chocolate chips - much cheaper and so simple. I am using a cool hack how to turn them into perfectly sized chips!
Yes. The recipe works with any nut or seed butter. Just make sure the nut butter is smooth and very soft.
If you want more crunch, simply flatten the cookies more. Also, make them slightly smaller so you end up with around 20 cookies. Then bake an additional 2-3 minutes.
No chocolate chips: The recipe works without chocolate chips. However, adding them does take it all to a new level of yum.
More flavor: Add a pinch of seas salt into the cookie dough or on top of the cookies. Or add 1 teaspoon of vanilla extract.
Add nuts: Crushed walnuts or pecans mixed into the batter will give a nuice crunch.
Store at room temperature for up to 3 days or in the fridge for up to 6 days.
Chocolate brownie cookies also freeze well. Freeze for up to 3 months.
I love baking and have written an entire ebook called Keto Cookies. Here are more (life-changing!) recipes:
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Keto Brownie Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Preheat oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
- 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 tablespoon 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 the chocolate chips.
- Roll balls with your hands and press them down on a baking pan lined with parchment paper. My cookies were around 1 centimetres thick and had a diameter of 6 centimetres.
- Bake 10-12 minutes until the tops of the cookies begin to show little cracks. Don't over-bake.