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… 🙂
BAKER’S NOTES
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:
- Keto Sugar Cookies
- The Ultimate Low Carb Chocolate Chip Cookies
- Soul-Satisfying Keto Chocolate Cookies
- Low Carb Keto Shortbread Cookies
★ Tried this recipe? Give it a star rating below! ★
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Almond Butter Brownie Cookies
Ingredients
- 1 cup / 260g almond butter smooth
- 4 tbsp cocoa powder unsweetened
- 1/2 cup / 60g granulated sweetener erythritol or monkfruit
- 1/4 cup / 40g sugar free chocolate chips
- 1 large egg
- 3 tbsp almond milk unsweetened, if needed
Instructions
- 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.
Video
Notes
Nutrition
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Robin says
Just baked these tonight and they taste great but made a mess in my oven (the only reason for the 4 stars). I used a flat, un-rimmed cookie sheet with a silpat and oil spilled all on the bottom of the oven. I thought maybe there was added oil in the almond butter but upon checking, the only ingredients are almonds and salt. Has anyone else had this happen? I will definitely use a rimmed pan next time and maybe a different brand of almond butter.
Katrin Nürnberger says
Did the cookies keep their shape though? Would be interested which brand almond butter you used.
Donna says
I have made these several times. I use Fatso salted caramel crunchy peanut butter and they turn out perfectly soft and oh so yum!!
Love this recipe.
Katrin Nürnberger says
So glad you like it! I love the sound of that salted caramel peanut butter….
Dorsey says
Can you use peanut butter instead of almond butter? If so, s the measurement the same?
Katrin Nürnberger says
Yes, use the same measurements. Make sure you use soft and runny peanut butter and not the hard dregs from the bottom of the pot.Peanut butter tends to be firmer than almond butter
Donna says
Yummy! I added some textured salt in top
Sarah says
I made these earlier with crunchy almond butter and omitted the chocolate bits. Absolutely stunning! Very easy to knock together. Thank you for this recipe!
Aohili Latu says
How would you calculate the nutrition facts if I left out the chips and I made 18 out of the measurements instead of 14?
Katrin Nürnberger says
I recommend you use an online calculator, or download the ketodietapp. I’m using their calculator right now. I like it because it saves the recipes you calculate so you can go back to them
Aleks says
Can you exchange granulated sweetener for a liquid one? The delivery time is so long for produce now and I got this zero sugar syrup that I can use to sweeten my baking.
Help!
Thanks!
Katrin Nürnberger says
Yes, I think that should be fine 🙂
laura hockenhull says
can i make these using peanut butter instead of almond?
Katrin Nürnberger says
Yes, that would work well! Make sure it’s soft peanut butter, it’s often a lot harder than almond butter
Anita says
These are the best cookies ever! However, is it less carbs to use coconut flour instead of almond butter?
Katrin Nürnberger says
Hi there, you’d have to change to a completely different recipe if you were to swap out the almond butter for coconut flour. Amounts would be different, and you’d also need to add plenty of fat to get the right cookie texture 🙂
Natasha says
DELICIOUS!! Wow, these are sooooo great.
Can’t. Stop. Eating. Them.
Thank you for this recipe!! I added some butter and vanilla to the mix, and then a sprinkled some salt, which made them sumptuous. I’m going to go make more now…yum.
Katrin Nürnberger says
A little bit of salt always makes chocolate and nut butters pop! Nice addition 🙂
Natasha says
Question: can you sub confectioners sweetener for granulated, and if so, what would recommend the ratio to be? Thank you!
Katrin Nürnberger says
Hi Natasha, of course you can. The amount will depend on the sweetener brand you use. I have found that some, including Swerve, are very LIGHT in weight. So you can use the same amount if you’re measuring in cups and teaspoons, but less in grams. For powdered erythritol, it would be the same amount. And – always taste the dough and add more if you find it needs it. I don’t have a very sweet tooth.
Natasha says
Much appreciated!! I use Swerve, so I will follow your guidance 🙂
Carol says
When you added butter and vanilla did u still need almond milk?
Flurina says
These are delicious, thank you for all your fantastic recipes. Going to try them with peanut butter next time!
Rachelle says
I didn’t have almond butter on hand but I HAD to try these. I used organic crunchy peanut butter. They were absolutely delicious!!!!!
I’m so excited that I found your site!!! LOVE THESE SO MUCH!!!
Rebecca says
Hi katrin don’t know if anyone has asked before but could you replace the almond butter with peanut butter.
Katrin Nürnberger says
Hi Rebecca, you can definitely do that. I would make sure your peanut butter is not too hard though, it tends to be much firmer than almond butter. Make sure you can stir it.
Leah says
I added about 30g more granulated erythritol to the mix. Will it increase the carb count per cookie?
Katrin Nürnberger says
I don’t count the carbs in erythritol because they do not get absorbed by our bodies. So no, no additional carbs at all 🙂
Dianne Slater says
Hi there Katrin, I have been following you for the last 4 months and have enjoyed all your recipes but I can’t seem to get these or the peanut butter cookies right they are very short powdery and inedible, where oh where I’m I going wrong I’ve tried them several times now and my hens are getting to fat ..
Thank you Ianne
Katrin says
Hi Dianne, if your cookies are dry then maybe this has something to do with the consistency of the nut butter? I often buy a 1 litre pot of peanut butter and once I get to the last bits at the bottom, it becomes really dry and not very nice because the fat settles on top and the hard bits at the bottom. My almond butter is always more liquid, that’s because it’s so expensive that I only but small portions ;). Do you think that could be the reason? Does your nut butter look different in consistency than mine in the videos?
I’d love to have my own hens!!!!!