Soft, chewy and ultra chocolatey - make these easy keto chocolate cookies in less than 20 minutes! These thick and soul-satisfying cookies are sugar free, low carb and gluten-free. Only 1.9 grams of net carbs per GENEROUSLY sized cookie.
Everybody needs a truly great chocolate cookie recipe in their repertoire and this is mine.
Because, like, who doesn't like a simple, honest chocolate cookie, ESPECIALLY when it's TOTALLY GUILT FREE and suitable for anyone on a Keto Diet? Come to mama!
I used my keto chocolate chip cookies as a starting point for this recipe - they also have an almond flour base and are soooo good.
This time, I wanted my cookies to be thick and soft, so I made them quite large. You need about 4-5 bites to eat these puppies, which means they are a rather generous treat.
Feel free to turn them into smaller (or flatter) cookies to make them crispier if that's your thing. You're the boss! (Want to know EVERYTHING about sugar free cookie baking? Check out my post on sugar free cookie recipes!)
Why You'll Love Them
- The texture! Soft and fudgy, rich and so very satisfying.
- The flavors! Deep, gorgeous chocolate notes, nutty finish and just on the right side of sweet.
- So easy! All you need is a fork and a bowl.
- Really quick! Ready from start to finish in 17 minutes.
How To Make Keto Chocolate Cookies
Mix the dry ingredients in a bowl - regular almond flour or ground almonds, granulated erythritol, unsweetened cocoa powder and baking powder.
Add the wet ingredients: 1 room temperature medium egg and VERY soft butter.
If your butter is super-soft, you can now easily mix with a fork until the cookie dough has a smooth consistency. No need to use a hand mixer or even a stand mixer!
Option to also add 1 teaspoon of vanilla extract.
Now fold through the chocolate chips (get the full low-down on this in the recipe tips below).
Optional: Keep a few back so you can place them on top of the cookies before baking.
Roll the dough into 9 large cookies or use a cookie scoop and place on a baking tray lined with parchment paper.
Flatten them slightly. They will spread a little during baking, but not significantly.
Bake for around 12 minutes. Let cool completely before handling.
I used granulated erythritol in this recipe. You can also use powdered erythritol here, Swerve or another low carb sweetener such as xylitol - the choice is yours.
Update May 2022: I have experimented with more sugar substitutes brands now. Monk fruit sweetener blends are among my favorites, as is Bocha Sweet and allulose.
Update October 2023: Erythritol-based sweeteners (this includes monk fruit sweeteners) are essential for crispy cookies. Since this is a recipe for soft and chewy cookies, you can also use Bocha Sweet or allulose.
Which Chocolate Chips Can I Use?
You've got choices here.
If you are in the US, get yourself a bag of Lily's dark chocolate chips. They are sugar free and sweetened with stevia. Choczero is another popular brand.
Another very simple option is to chop a bar of 90% chocolate into small pieces (I like Lindt or Vivani). Chocolate this dark is very low in sugar with 7 grams per entire 100g bar. In this recipe, we're using less than ⅓ of a bar or 30 grams.
Awesome kitchen hack: Turn your chocolate into PROPER chocolate chips! Simply melt and pour it into a silicone pyramid baking mat. This is what I did in this recipe.
The last (and surprisingly EASY) way is to make your own sugar-free chocolate chips with only 3 ingredients! You can store these for weeks, so you never run out of REAL Keto chocolate chips.
Which Low Carb Flour Works Best?
I used ground almonds in this recipe. This is equivalent to regular almond flour in the US.
If you want to make these cookies with super-fine almond flour, reduce the amount to ¾ cup / 75 grams. Super-fine almond flour absorbs more liquid and you don't want dry cookies!
Nut-free option: If you want to try this recipe with coconut flour instead, use ⅓ cup / 35g. Leave the dough to stand for a couple of minutes to let the coconut flour soak up the wet ingredients. Add an additional 1 tablespoon if the dough is still too soft.
For a dairy-free cookies, replace the butter with coconut oil.
It is possible to make these cookies WITHOUT the egg (yes, I left it out by mistake one time!). They will be more fragile though - so definitely don't handle before they are COMPLETELY cooled.
For sturdier egg free keto chocolate cookies, you can stir 1 teaspoon ground chia mixed with 3 teaspoon water into your dough. Also consider adding ½ teaspoon of xanthan gum for a stronger crumb structure.
Store these cookies in an airtight cookie jar for up to one week. If it's summer and you kitchen is hot, store them in the refrigerator.
And yes, it is possible to freeze them, too!
More Keto Cookie Recipes
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Soul-Satisfying Keto Chocolate 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.
- 1 cup / 100g almond flour NOT super-fine**. Ground almonds work well here
- ½ teaspoon baking powder
- 3 tbsp / 21g cocoa powder
- 4 tbsp / 48g granulated erythritol
- 4 tbsp / 60g butter softened
- 1 egg medium
- ¼ cup / 30g sugar free chocolate chips or chopped dark chocolate, minimum 85% cocoa solids (I used 90%)
- Preheat the oven to 175 Celsius / 350 Fahrenheit (conventional oven).
- Mix the dry ingredients in a bowl - almond flour, baking powder, cocoa powder and granulated erythritol.
- Add the egg and the softened butter and mix with a fork until you have a smooth dough.
- Add the chocolate chips and mix, keeping a few back to put on top of the cookies.
- Form 9 cookies and place on a baking sheet lined with parchment paper. They will spread a little, but not much - so shape them into the form you want them to have.
- Bake for circa 12 minutes. Let cool COMPLETELY before handling.