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.
In the end, I decided it had to be cookies. Not my classic keto chocolate chip cookies or these keto chocolate cookies that I make all the time.
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
Jump to:
Ingredients
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.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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.
Top tip
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.
FAQ
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.
Variations
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.
Storage
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.
Related recipes
I love baking and have written an entire ebook called Keto Cookies. Here are more (life-changing!) recipes:
Tried this recipe? Give it a star rating below!
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Recipe
Keto Brownie Cookies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup / 260g almond butter smooth and soft
- 4 tablespoon cocoa powder unsweetened
- â…“ cup / 60g granulated sweetener erythritol or monkfruit
- ¼ cup / 45g sugar free chocolate chips
- 1 egg large, room temperature
- 3 tablespoon almond milk unsweetened, only use if needed *** see notes
Instructions
- 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.Â
- Bake 10-12 minutes until the tops of the cookies begin to show little cracks. Don't over-bake.
Video
Notes
Nutrition
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Rev EJ
Oh my wordddd!!! FINALLY! I’ve tried to bake cookies all my life, and I FINALLY mastered it! These are fantabulous! I used swerve granulated sugar replacement, 1 packet of stevia and tablespoon of the brown swerve. They are moist, with a bit of crunch. I will leave them a bit longer to cool down to see how crunchy they get. I didn’t have almond milk but I used oat milk 2 tablespoons. I had run out of monk fruit. I baked 4 first (just in case). Now I have the rest in the oven. Can’t wait for my grandsons to try them out, wow! Thank you!
Katrin Nürnberger
My pleasure! I'm so happy you like the cookies.
Jaye
I was craving something sweet so I came across your blog after Googling for keto almond biscuits. I followed your instructions, but as I prefer more bitter chocolate/less sweet, I added only 3tbsp of xylitol. I only had small eggs so I added an extra egg yolk and 2tbsp coconut milk for the fudgy consistency. I chopped up sugar free orange flavoured dark chocolate and added it to the mix. These are so delicious and easy to make I will absolutely make them again. Next time with peppermint flavoured dark chocolate. Thank you!
Zahara
Hiya!
I made these today and I got the same result as one other poster.... They look perfect but are so dry they're almost powdery. I used Pure Via stevia which I only used half the volume of sweetener so that could be the problem maybe.... Also my almond butter was quite solid but I included the oil and used some cashew butter too. I'd love to know what I've done so wrong. Still ate 3 of them but that was definitely a mistake lol!
Katrin Nürnberger
Hi Zahara, was your dough firm or crumbly? I write in the notes that you need to thin it with some almond milk if necessary. That would be step one. Secondly, if your oven was hotter than mine or the cookies were thinner or you baked them for longer, they'd end up hard instead of soft and chewy.
Kelly
Just made these and wow. As usual with your recipes, delicious
Joy
Hi! I am just about to try this recipe. If I cut the recipe in half is it ok to still use 1 egg? Or maybe use 1 medium egg rather than half a large one. Thanks
Katrin Nürnberger
1 medium egg sounds like a good compromise!
G. Ç
I know its a bit silly to say this considering the recipe is based on it but can i replace almond butter with something else? Its really Hard and expensive for me to find it where i live. Recipe looks amazing.
Katrin Nürnberger
Yes, you could use peanut butter.
Karen
SO DARN DELICIOUS! Will be making this easy recipe on a regular basis for hubby and coworkers! All I added was some chopped walnuts because this tastes like a brownie, and I always add walnuts to my brownies. 🙂
Mary
Very good!
Carmen
HelLo! This looks so good and I can't wait to try it!! Btw, is baking powder/soda not needed here? And also, could I sub the almond butter with hazelnut butter?
Katrin Nürnberger
It's a yes to both questions! These cookies are super fudgy, so I did not bother with the baking powder. The egg gives a little rise.
Diane
Made these yesterday. Very good! I guess I didn’t let my almond butter soften and got a workout mixing the ingredients. Will definitely make these again
Trish
Allergic reaction to erythritol. What other sweetener can be used & is there a measurement ratio to apply? Thank you.
Katrin Nürnberger
You could try allulose, it's the same amount. Or stevia drops - I'd start at about 20 and see if you need more (4 drops is equivalent to 1 tsp of sweetness, but brands differ). Or, you stay away from low carb sweeteners and go for something like coconut sugar or maple syrup. Of course, here you'd be adding carbs.
Trish
I've been making these with 1/2 cup of coconut sugar due to sugar alcohol allergy & ChocZero dark chocolate chips (sugar free) - they taste AMAZING! Wondering if it be possible to get the updated nutrition details based on these modifications from you incorporating these changes? My daughter has a restrictive diet (gluten/dairy/refined sugar) & I'd like to make sure I'm staying w/in her required diet guidelines or if I need to pursue your original recommendations (allulose & Stevia drops). Appreciate your help - we love your recipes!
Katrin Nürnberger
hi Trish, with the coconut sugar 1 cookie is 12.2g total carbs and 8.5g net carbs per cookie.
Mimi
Can someone tell me where i messed up and/or how badly?
I didn't have almond butter so I substituted for sugar free natural peanut butter, which was pretty liquidy. After following the recipe my dough was still too thick. Now here's where I got weird. I did't have any kind of milk in the reefer, so I ended up adding about 3 tbsp of plain greek yogurt to loosen the batter (in hindsight I probably should've just op-ed for water). Since I know yogurt is a little acidic I added a little less then a 1/4th tsp of baking soda. I also added a tsp of vanilla. So while my dough did become more gooey, the oil began separating from it. I baked it and the oil has continued to separate.
Was the reason it separated was because of the yogurt I added? Did I maybe beat it for too long? Was adding a cold egg and the cold yogurt of probably cause? I really want to know so I don't have this happen again. So if someone can tell me, I would be very appreciative. Thank you!
Katrin Nürnberger
Sounds like the temperature of your ingredients differed too much. This can cause separation 🙂 I don't think the yoghurt is the issue.
Carol Anne
These cookies are seriously rich! And sweet! And this was after cutting the amount of sweetener by half and substituting bochasweet for the erythritol (I have yet to find a sugar-alcohol that does not result in an allergic reaction). The reduced ratio of dry ingredients to liquids may be why my dough and finished product was so oily. I added a heaping teaspoon of almond flour, after a test batch, in hopes of soaking up some of the oil... and then several more teaspoons, a handful of coconut, and reduced the size of the cookies from one tablespoon to a heaping half-tablespoon. Success! Totally edible and craving satisfying.Â
Jean Fillman
I use NuStevia. It’s similar to sugar in texture, but a bit more like a powder. You only need a little because it is very sweet. I use it in my coffee and bake with it all the time. Before I add the egg to my batter, I sample it and add a little more if needed. You can go to nunaturals.com to see their products.
Myra Billson
Hi Katrin. I am wondering if any of the nut butters can be made at home (other than peanut butter ) as the other nut butters are so expensive. Buying the nuts in bulk would be so much cheaper especially when you are using as much as a cup at a time, Do you have any recipes or tips for making nut butters? Many thanks Myra.
Katrin Nürnberger
Hi Myra, absolutely. Almond butter is expensive! You need a high speed blender like a Vitamix though to have a really smooth result. Simply blend for a few minutes, then scrape the sides and continue blending. Repeat until you're happy with the result. Check my post where I'm making homemade sugar free nutella - in essence, it's hazelnut butter with sweetener and cacao powder.
If you use a regular food processor you'll always be left with tiny crunchy bits because it's just not powerful enough. But if that's all you have and you still want to give it a go, add a little coconut oil in the beginning because it helps to get things going.
Camilla Herold
Superb recipe! I'm sure there are variations that would be fun to try, but this recipe is perfect as-is. I have tried many of your recipes and am always satisfied! I love the low number of ingredients, the fact that most ingredients are easily available, and the videos and detailed instructions! YOU have made my keto life so much sweeter!! Thank you!!
Janet Huyton
Mmm - 'found' 2 jars of almond butter in hubby's cubby that 'need using' so will give this a go when he's eaten his courgette muffins! Thanks a lot, Janet
Robin
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
Did the cookies keep their shape though? Would be interested which brand almond butter you used.
Donna
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
So glad you like it! I love the sound of that salted caramel peanut butter....
Dorsey
Can you use peanut butter instead of almond butter? If so, s the measurement the same?
Katrin Nürnberger
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
Yummy! I added some textured salt in top
Sarah
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
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
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
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
Yes, I think that should be fine 🙂
laura hockenhull
can i make these using peanut butter instead of almond?
Katrin Nürnberger
Yes, that would work well! Make sure it's soft peanut butter, it's often a lot harder than almond butter
Anita
These are the best cookies ever! However, is it less carbs to use coconut flour instead of almond butter?
Katrin Nürnberger
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
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
A little bit of salt always makes chocolate and nut butters pop! Nice addition 🙂
Natasha
Question: can you sub confectioners sweetener for granulated, and if so, what would recommend the ratio to be? Thank you!
Katrin Nürnberger
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
Much appreciated!! I use Swerve, so I will follow your guidance 🙂
Carol
When you added butter and vanilla did u still need almond milk?
Flurina
These are delicious, thank you for all your fantastic recipes. Going to try them with peanut butter next time!
Rachelle
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
Hi katrin don't know if anyone has asked before but could you replace the almond butter with peanut butter.
Katrin Nürnberger
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
I added about 30g more granulated erythritol to the mix. Will it increase the carb count per cookie?
Katrin Nürnberger
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
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
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!!!!!