These Keto Chocolate Cookies are soft, fudgy low carb chocolate cookies that are easy to make in just one bowl. This easy keto cookie recipe is also gluten free, dairy free and sugar free.
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Updated December 2019
Tis’ the season and everyone needs a fudgy chocolate cookie recipe in their baking repertoire. These Keto Chocolate Cookies are soft, chewy and perfect when you’re craving something sweet but trying to stay low carb.
Plus, they are so easy to make in just one bowl and take less than 5 minutes of prep time when you’re craving a healthy chocolate cookie.
To make your cookies keto, all you have to do is switch up the flour with low carb flours such as almond flour and coconut flour. Keto cookies are also sugar free so instead of granulated sugar, simply use a low carb sweetener such as monk fruit sweetener, erythritol or SWERVE. For paleo chocolate cookies, you can use a refined free sweetener such as coconut sugar OR date sugar.
WHAT INGREDIENTS DO I NEED TO MAKE KETO CHOCOLATE COOKIES?
If you’re already following a low carb diet or keto diet, you probably already have these common ingredients in your pantry. For this keto chocolate cookie recipe, you will need:
- egg
- refined coconut oil OR ghee
- creamy almond butter (can also use peanut butter or any other nut butter or seed butter of your choice)
- vanilla extract
- golden monk fruit sweetener OR coconut sugar for paleo chocolate cookies
- superfine blanched almond flour
- coconut flour
- unsweetened cocoa powder OR cacao powder
- salt
Optional:
- powdered sweetener of choice, for garnish
You can even dress up these low carb cookies with some peppermint frosting to make them a little bit more festive for the holidays or even St. Patrick’s Day.
For the Peppermint OR matcha frosting (dairy free):
- coconut oil (softened to room temperature)
- powdered monk fruit sweetener (use confectioners’ SWERVE or erythritol if preferred)
- matcha powder
- vanilla extract OR peppermint extract
- coconut milk
How To Make Keto Chocolate Cookies:
Here’s how to make chewy keto chocolate cookies:
PREP: Preheat oven to 350F. Line a large baking sheet with parchment paper.
MIX UP THE BATTER IN A LARGE BOWL: Combine the egg with the sweetener. Add coconut oil, almond butter, vanilla and stir mix until smooth. Add the almond flour, coconut flour, cacao powder and salt and stir until combined.
Chill the dough in the fridge while you preheat the oven and line a cookie sheet with parchment paper.
SHAPE THE COOKIES: Using around 1.5 tablespoons of dough, roll in balls and place prepared baking sheet and gently press down to flatten slightly.
BAKE: Bake for 9-11 minutes. Remove from the oven and cool completely on the baking sheet. Dust with powdered monk fruit sweetener or make frosting if desired.
TO MAKE THE FROSTING: Combine coconut oil and powdered monk fruit until creamy. Add matcha powder, vanilla extract and salt and mix until smooth. Add milk, 1 tsp at a time only as needed until desired consistency.
CAN I FREEZE LOW CARB CHOCOLATE COOKIES?
Absolutely! Just place the flourless chocolate cookies on a large baking sheet and pop the tray into the freezer for 30 minutes. Once the cookies have hardened, transfer to a large zip-top bag or airtight container and store in the freezer for up to 3 months.
HOW TO CUSTOMIZE KETO CHOCOLATE COOKIES?
Looking to mix things up for grain free chocolate cookies? Feel free to:
- Add sugar free chocolate chocolate chips or chopped chocolate for keto double chocolate cookies
- To add some texture, try adding unsweetened grated coconut or chopped nuts
- For a Mexican chocolate twist – try adding ground cinnamon and cayenne straight to the dry ingredients
- Top with sugar free vanilla or strawberry frosting
More keto chocolate recipes you might like:
Chewy Keto Chocolate Chip Cookies
The Best Keto Cookies for the Holidays
These Keto Chocolate Cookies are soft, fudgy low carb chocolate cookies that are easy to make in just one bowl. Healthy chocolate cookies that are also gluten free, dairy free and sugar free.
- 1 large egg
- 1/4 cup refined coconut oil OR ghee , softened
- 1/4 cup creamy almond butter
- 1 tsp vanilla extract
- 2/3 cup golden monk fruit sweetener OR coconut sugar
- 1 cup superfine almond flour
- 2 tbsp coconut flour
- 3 tbsp unsweetened cocoa powder OR cacao powder
- tiny pinch fine sea salt
- 3 tbsp powdered sweetener of choice , optional for garnish
- 2/3 cup cup softened refined coconut oil OR ghee
- 3 tablespoons powdered monk fruit sweetener
- 1/2 tablespoon matcha powder
- 1/2 teaspoon pure vanilla extract OR peppermint extract
- 1-2 tsp coconut milk , only as needed for desired consistency
In a large bowl, whisk together the egg with the sweetener. Add the coconut oil, almond butter, vanilla and stir mix until smooth. Add the almond flour, coconut flour, cacao powder and salt and stir until combined.
Chill the dough in the fridge while you preheat the oven and line a cookie sheet with parchment paper.
Using around 1.5 tablespoons of dough, roll in balls and place prepared baking sheet and gently press down to flatten slightly.
Bake for 9-11 minutes.
Remove from the oven and cool completely on the baking sheet. Dust with powdered monk fruit sweetener or make frosting if desired.
For the frosting, combine the coconut oil and powdered monk fruit sweetener until creamy. Add matcha powder, vanilla, salt and mix until smooth. Add milk, 1 tsp at a time only as needed until desired consistency.
Ginger -
These were so fudgy and amazing! Thank you!