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.
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🌟 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
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. 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.
Katrin's 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.
Recipe FAQs
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.
More Keto Cookie 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.
Ingredients
- 1 cup almond butter 260g, smooth and soft
- 4 tablespoon cocoa powder unsweetened
- ⅓ cup granulated sweetener 60g, erythritol or monkfruit
- ¼ cup sugar free chocolate chips 45g
- 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.
- Bake 10-12 minutes until the tops of the cookies begin to show little cracks. Don't over-bake.
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!!!!!