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!)
Jump to:
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
STEP 1
Mix the dry ingredients in a bowl - regular almond flour or ground almonds, granulated erythritol, unsweetened cocoa powder and baking powder.
STEP 2
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.
STEP 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.
STEP 4
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.
Sugar Substitutes
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.
Variations
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.
Storage
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
- Keto Brownie Cookies15 Minutes
- Keto Sugar Cookies (Sugar Free, Low Carb)15 Minutes
- Keto Lemon Cookies40 Minutes
- Low Carb Keto Peanut Butter Cookies15 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Soul-Satisfying Keto Chocolate 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 / 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%)
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.
Dee
I did them with Monk fruit sweetner before I read your notes as that was all I had they were perfect and very tasty thank you.
Karen
This is one of my recipes on repeat because it is so easy and delicious. It’s chocolatey like a brownie but holds together really well. I always double the recipe (I freeze half so I always have cookies to give away) and either add walnuts or macadamia nuts instead of chocolate chips. Thank you, Katrin!
Megara
These are sensational!!!!! So chocolatey with great texture. I substituted powdered sweetener instead of granulated because it's all I had on hand, and used cacao nibs instead of the added chocolate chips/chunks and this still produced a perfect and delicious cookie. It will be hard to resist baking these every day!
Chryso
Can i substitute with coconut flour?
Katrin Nürnberger
You can try using 1/3 the amount of coconut flour instead. But my feeling is you may need to add an additional egg because coconut flour is always more brittle. Another option to make it nut free is tu use a blend of sesame seed and sunflower seed flour.
Eve
I’ve been making these for about a year now and have been experimenting. So I added 2 1/2 tablespoons +2 teaspoons of raspberry powder (from raspberries I dehydrated) and half a teaspoon of organic freeze dried coffee ground. I also make the cookies smaller. They’re good on their own but sometimes I make a keto cream cheese frosting and put in the middle like an elevated Oreo. Thank you for the recipe
Suki
Wow! I made my first batch and am blown away at how delicious these are. Just started Keto. I ground almonds that were part of a nut mix (so there was salt on them...). I like that the ground almonds - because they weren't finely ground - added nice texture. I did add 1/4 tsp of espresso powder, a sprinkling of powdered peanut butter, used monk fruit sweetener w/xylitorl or whatever that crap is, and 1/4 tsp of xanthan gum. Baked on convection at 345F. The cookies were high and fluffy. I'm going to use less sweetener the next time, as I usually only use 3/4 of the sugar called for in normal recipes.
Suzanne
I'm about to bake these for my husband who is diabetic. I have been using Monk fruit with erythritol for a couple of years now in baking. I always use half of what is called for to replace regular granulated sugar with mf. It works great.
Gina Ivy
Hello! Great recipe! I have a couple of questions, though. What would the substitution be if I were to use Splenda? Or
Lankato Monkfruit/erytthritol?
And also, would the recipe benefit from refrigerating the dough before baking?
Thanks again for helping us bake for our sugar-challenged friends and family!
Happy Holidays!
G.I.
Katrin Nürnberger
Hi Gina, this is a pretty forgiving dough. You can use any sweetener you like. The rule of thumb is that anything baked with erythritol will become crispier than if you used allulose as is sets harder. If you refrigerate the dough before it will take slightly longer to bake as you're starting out with a colder dough. So, you'd need to take this into consideration - unless you're after a soft, gooey centre.
Gina
Thanks you for all the testing you’ve done and for your help. It’s so challenging to convert a traditional recipe and keep it “the same”.
Gina
Corra Ward
I really liked your reasoning for why you might want to refrigerate the dough before cooking it. The information on erythritol and allulose is invaluable to know. Thanks for a logical explanation.
Jane Lajoie
November 17, 2021 - Canada
I have made these delicious dark chocolate cookies twice and they’re great. I use my magic bullet to grind my skin on almonds. It makes a crunchy moist fudgey delight as the almonds are ground to different sizes.
Thank you for this easy, delicious recipe.
E
These cookies are amazing!
Tuija
The chocolate cookies were great!
Today I tried to make lingonberry cookies by making some changes to your recipe. The taste is amazing but the cookies are too crumbly. Can you be so kind and advice what to add to make the recipe work? Here are the ingredients:
100 g almond flours
100 g frozen lingonberries
½ tsp baking powder
40 g Stevia Sweet Crystal
60 g coconut oil (because of dairy allergy)
1 egg medium (60 g)
1 ml vanilla powder
Katrin Nürnberger
I think it may be too many berries? If the dough on its own is sticking together fine (and it should, by looking at the recipe), then using half the berries may do the trick.
Tuija
Thanks for the reply. I’ll try that!
Stacy
Made this, it's so delicious, but without the addiction of sugar sweetness! I replaced with desiccated coconut to give it a slight sweetness, and used chopped 1/4 walnuts instead of choc chips when I rolled the dough, but reserved the choc chips for sprinkling on top of the cookies. I think the walnuts gave it more structure and enhances a beautiful nutty flavour.