Description

These Keto Chocolate Cookies are a delicious low-carb treat perfect for satisfying your sweet tooth while staying within keto guidelines. Made with almond flour, unsweetened cocoa powder, and sweetened with granulated erythritol or monk fruit sweetener, these cookies come together quickly and bake up soft and chocolatey, with the option to add sugar-free chocolate chips for an extra indulgent touch.

Ingredients

Scale

Dry Ingredients

1 cup almond flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup granulated erythritol or monk fruit sweetener

Wet Ingredients

¼ cup unsalted butter, melted
1 large egg
½ teaspoon vanilla extract

Optional

⅓ cup sugar-free chocolate chips (optional)

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
Combine dry ingredients: In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking soda, salt, and granulated erythritol until the mixture is uniform and well combined.
Mix wet ingredients: In a separate bowl, thoroughly mix the melted unsalted butter, large egg, and vanilla extract until the mixture is smooth and homogenous.
Form the dough: Pour the wet ingredient mixture into the dry ingredients and stir gently until a dough forms. If desired, fold in the sugar-free chocolate chips to distribute them evenly throughout the dough.
Shape cookies: Using a tablespoon or cookie scoop, portion out dough onto the prepared baking sheet. Flatten each dough ball slightly to form cookie shapes as they will not spread much during baking.
Bake: Bake in the preheated oven for 10–12 minutes, or until the edges look set but the centers remain soft. Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.

Notes

You can substitute the erythritol with monk fruit sweetener to suit your taste preference for keto-friendly sweeteners.
Be careful not to overbake; cookies will continue to firm up as they cool.
For a nuttier flavor, try adding a sprinkle of cinnamon or a pinch of espresso powder to the dry ingredients.
Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.