Keto Chocolate Cookies Recipe

Introduction

These Keto Chocolate Cookies are a fudgy, low-carb treat perfect for anyone watching their sugar intake. Made with almond flour and sugar-free chocolate chips, they offer rich chocolate flavor without the guilt. Quick to prepare, they’re ideal for a satisfying snack or dessert.

Ingredients

• 1 cup finely ground almond flour
• 2 tbsp cocoa powder
• Scant 1/4 tsp salt
• 1/8 tsp baking soda
• 1/4 cup mini chocolate chips or sugar-free chocolate chips
• 3 tbsp powdered sugar or powdered erythritol
• 2 tbsp milk of choice
• 1 tbsp coconut oil or additional milk
• Optional: powdered sugar or erythritol to coat

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). In a bowl, thoroughly stir together the almond flour, cocoa powder, salt, baking soda, powdered sugar or erythritol, and chocolate chips to combine all the dry ingredients.
2. Step 2: Add the milk and coconut oil (or extra milk) to the dry ingredients and mix well to form a dough. If the dough feels too wet, refrigerate it until firm enough to handle.
3. Step 3: Roll the dough into balls using your hands or a cookie scoop. Place them on a greased or parchment-lined baking tray. For flatter cookies, gently press each ball down with a fork or spoon.
4. Step 4: Bake for about 11 minutes until set. Allow the cookies to cool completely on the tray before removing them to avoid breaking.
5. Step 5: If desired, roll cooled cookies in additional powdered sugar or erythritol for a sweet finish. Serve and enjoy!

Tips & Variations

• Do not omit or reduce the chocolate chips to keep the cookies fudgy and flavorful.
• For a dairy-free version, use coconut milk or almond milk and coconut oil.
• Try adding a pinch of cinnamon or a few drops of vanilla extract for added aroma and flavor.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can be reheated gently in a microwave for 10-15 seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of erythritol?

Yes, you can substitute powdered sugar if you are not strict keto, but it will increase the carbohydrate content.

Why do my cookies turn out dry?

Make sure to include the chocolate chips and not overbake. Also, the dough should be moist but firm before baking; refrigerate if needed to achieve this.

Keto Chocolate Cookies Recipe

Print Recipe

★★★★★

4.7 from 65 reviews

Delight in these rich, fudgy Keto Chocolate Cookies made with almond flour and sugar-free chocolate chips. Perfectly low-carb and easy to prepare, these cookies offer a chocolaty treat while keeping it keto-friendly and gluten-free.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 11 minutes
• Total Time: 21 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup finely ground almond flour
• 2 tbsp cocoa powder
• scant 1/4 tsp salt
• 1/8 tsp baking soda
• 1/4 cup mini chocolate chips or sugar free chocolate chips
• 3 tbsp powdered sugar or powdered erythritol

Wet Ingredients

• 2 tbsp milk of choice
• 1 tbsp coconut oil or additional milk

Optional

• powdered sugar or erythritol to coat

Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C), ensuring it reaches the right temperature for baking your cookies evenly.
2. Mix Dry Ingredients: In a bowl, thoroughly stir together the almond flour, cocoa powder, salt, baking soda, mini chocolate chips, and powdered sugar or erythritol until well combined.
3. Add Wet Ingredients to Form Dough: Pour in the milk of choice and coconut oil (or additional milk) to the dry mixture, stirring until a dough forms. If the dough feels too wet, refrigerate it until firm enough to handle.
4. Form Cookie Balls: Once the dough is firm, roll it into balls using your hands or a cookie scoop, shaping each ball evenly for consistent baking.
5. Prepare Baking Tray: Line a baking tray with parchment paper or grease it lightly to prevent sticking before placing your cookie dough balls onto the tray.
6. Optional Flattening: For flatter cookies, gently press each ball down with a fork or spoon before baking.
7. Bake the Cookies: Place the tray in the preheated oven and bake your cookies for 11 minutes, allowing them to develop a fudgy texture.
8. Cooling and Coating: After baking, let the cookies cool completely on the tray before handling. If desired, roll the cooled cookies in additional powdered sugar or erythritol for a sweet coating.

Notes

• Do not omit or reduce the chocolate chips to maintain the cookies’ fudgy and delicious texture.
• If the dough is too sticky to handle, refrigerate it longer to firm up before shaping.
• Use sugar-free chocolate chips to keep the recipe fully keto-friendly.
• These cookies pair wonderfully with unsweetened almond milk for a guilt-free treat.
• Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Keywords: Keto chocolate cookies, low carb cookies, almond flour cookies, sugar free chocolate chip cookies, keto dessert