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 1.9g 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? Come to mama!
I used my low carb 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 Ultimate Guide to Sugar Free Cookies!)
How to make Keto chocolate cookies – step by step: 
1.) Mix the dry ingredients in a bowl – regular almond flour or ground almonds, granulated eryhritol, cocoa powder and baking powder.
Option: You can also use powdered erythritol here or another low carb sweetener – the choice is yours.
2.) Add the wet ingredients: 1 medium egg and VERY soft butter.
If your butter is super-soft, you can easily mix with a fork. Less to clean than if you would use an electric mixer!
3.) 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.
4.) Roll the dough into 9 large cookies 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.
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.
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 1/3 of a bar or 30 grams.
Awesome kitchen hack: Turn your chocolate into PROPER chocolate chips! Simply melt and pour it into this silicone pyramid baking mat. This is what I did in this recipe. (Amazon aff links)
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 3/4 cup / 75 grams. Super-fine almond flour absorbs more liquid and you don’t want dry cookies!
If you want to try this recipe with coconut flour instead, use 1/3 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 tbsp if the dough is still too soft.
Dairy free / egg free low carb chocolate cookies
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 tsp ground chia mixed with 3 tsp water into your dough. Also consider adding 1/2 tsp of xanthan gum for a stronger crumb structure.
Storage
Store these cookies in an airtight cookie jar for up to one week.
And yes, it is possible to freeze them, too!
More great keto cookies:
Tried this recipe? Give it a star rating below!
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Soul-Satisfying Keto Chocolate Cookies
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Ingredients
- 1 cup / 100g almond flour NOT super-fine**. Ground almonds work well here
- 1/2 tsp baking powder
- 3 tbsp / 21g cocoa powder
- 4 tbsp / 48g granulated erythritol
- 4 tbsp / 60g butter softened
- 1 egg medium
- 1/4 cup / 30g sugar free chocolate chips or chopped dark chocolate, minimum 85% cocoa solids (I used 90%)
Instructions
- 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.
Notes
Nutrition
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Kat says
Hi! How many cups will Ibise if I want to combine SuperFine Almond and Coconut Flour? Thank you
I’m planning to bake this and my friend wants the crispy version.
Katrin Nürnberger says
Hi Kat, I would try 1/2 cup fine almond flour and 1-2 tbsp coconut flour. This is an estimate, so do check the consistency of your dough and take it from there. The nutritional profile will be similar.
Mikey says
Simple hack that made them hold together and a bit moister. I added a heaping tablespoon of sour cream! They spread a bit and stay gooey. Recommend cooking full 12 minutes.
Katrin Nürnberger says
Thanks! I always love hearing about how my readers customise recipes. Great idea!
Wendy Hemming says
Delicious, no fuss recipe. Delighted I’ve found this site
Erin says
Hi there! These cookies look delectable! Can you please tell me what brand chocolate chips you used that look like little pyramids? Maybe they are a UK only thing? I can’t wait to make these cookies. Thanks for the recipe,
Erin from Colorado
Katrin Nürnberger says
Hi Erin,I made them myself by melting chocolate and pouring into a pyramid silicone baking mat like this!
Robyn says
Thanks for the recipe! I doubled it and it made 12 big cookies. I doubled everything except for the sweetener (I used 6 tbsp of Natvia – erythritol & stevia blend) but they’re a bit too rich and chocolatey for me, so next time I’ll try 4 tbsp of cocoa powder and sweetener with the rest of the ingredients doubled. It’s definitely a great recipe for chocoholics!
Katrin Nürnberger says
Hi Robyn, thanks for letting us know your tweaks, that’s always so helpful for everyone!
Mai says
To substitute with coconut flour you replace all the almond flour with 1/4 cup of coconut flour and let it sit?
Katrin Nürnberger says
If you want to try this recipe with coconut flour instead, use 1/3 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 tbsp if the dough is still too soft.
Jo says
Just made these and they are so yummy and for a very novice baker, incredibly easy to make. Thank you
Katrin Nürnberger says
That’s so good to hear. Glad they hit the spot!
Anita Randall says
I just made these, they sure fixed my chocolate craving. Thanks for all the recipes.
Katrin Nürnberger says
SO glad they hit the spot!
Marta says
I just bake the cookies, mmmmm, so gut!!!. i used xilithol cause i dont like the taste of erythritol. Anyway…also not almond cause i dont have any today. I used oat veils and….soooo nyumi!
Katrin Nürnberger says
hi Marta, glad you made the recipe your own! It’s always great to hear which substitutions people use.
Furhana says
Hi there Katrin, can you clarify the type of almond flour. In your ingredients you list ground almonds, which to my understanding is with the skin. But your link points to blanched almond flour, which is without the skin.
Thanks!
Katrin Nürnberger says
Hi there, I think there is a difference in how we use the term in different countries. Here in the UK ground almonds are blanched ground almonds without skin. This is what you find in the baking sections of all supermarkets. I believe this is the same what in the US is simply almond flour. In the UK almond flour is much finer and often fat reduced. In the US this would be super-fine almond flour. You need less of this type of flour and I often state the amount you should sub in a recipe.
All “almond flour” I use is from blanched almonds. I hope this makes sense and clarifies.
Jackie says
Can I use ghee instead of butter?
Katrin Nürnberger says
I haven’t tried, but both ghee and coconut oil should work.
Addie says
Can I use a large egg? That’s all I ever buy.
Katrin Nürnberger says
Hi Addie, it’s probably fine with a large one (just not a jumbo egg)
Denise says
I love your recipes but now my husband cannot eat the almond flour, it literally makes him gag!! Any substitutes?
Katrin Nürnberger says
You could try with either sesame flour (I grind it myself – you may have to use a little more because it tends to be coarser) or sub with coconut flour. Coconut flour is more absorbent than almond flour, so you need less. I’d say between 1/3 to max 1/2 the amount.