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.
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!
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.