Craving a rich, fudgy chocolate cookie but sticking to your keto goals? You’ve come to the right place! These incredible Keto Chocolate Cookies are made with almond flour for a perfectly soft and chewy texture. They’re ridiculously easy to make and will satisfy even the most intense chocolate craving, all while keeping the carbs super low. Get ready to fall in love with your new favorite guilt-free dessert!
Ingredients
• ¾ cup / 170g Coconut Oil, melted and slightly cooled
• 2 large Eggs, room temperature
• 1 tsp / 5ml Vanilla Extract
• ¾ cup / 144g Golden Monk Fruit Sweetener
• 2 tbsp / 14g Unsweetened Cocoa Powder
• ½ tsp / 3g Salt
• ¼ tsp / 1g Cream of Tartar
• ½ tsp / 2.5g Baking Soda
• 2 cups / 224g Almond Flour, finely ground
• Flaky Sea Salt, for sprinkling
Instructions
1. Preparation Method
2. Preheat your oven to 350°F / 175°C. Line two large baking sheets with parchment paper.
3. In a large bowl, use a hand mixer to beat the melted coconut oil, eggs, and vanilla extract until smooth and combined.
4. Add the golden monk fruit sweetener, cocoa powder, salt, cream of tartar, and baking soda to the bowl. Mix on low speed until everything is well incorporated.
5. Gradually add the almond flour, mixing on low speed until a soft dough forms. Be careful not to overmix.
6. Scoop dough using a cookie scoop (about 1.5 tablespoons each) and roll into balls. Place them on the prepared baking sheets, leaving about 2-3 inches of space between each one.
7. Gently flatten each dough ball slightly with your palm or the bottom of a glass. Sprinkle the tops generously with flaky sea salt.
8. Bake one sheet at a time for 16-20 minutes, or until the edges are set and the centers are still slightly soft. They will firm up as they cool.
9. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Yields: 15 cookies
• Facts per Serving
• Calories: 188
• Net Carbs: 1.6 g
• Total Fats: 18.2 g
• Protein: 3.4 g
Pro Tips
• For a richer, deeper chocolate flavor, add a teaspoon of instant espresso powder along with the cocoa powder.
• Don’t overbake! The cookies will look slightly underdone in the center when you pull them out. This is the secret to a soft, chewy texture once they cool.
• Feel free to mix in ½ cup of sugar-free chocolate chips or chopped nuts like pecans or walnuts for extra texture and flavor.
• If your dough is too sticky to handle, chill it in the refrigerator for 20-30 minutes. This will make it much easier to roll into balls.
FAQ
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for finely ground almond flour to achieve the perfect soft and chewy texture while keeping carbs low. Substituting other flours like coconut flour would require significant changes to the liquid and fat ratios and is not recommended for the best results.
Q: Why do my cookies seem underbaked in the center
A: The cookies are meant to look slightly soft and underdone in the center when you remove them from the oven. This is the secret to their fudgy, chewy texture. They will continue to set and firm up as they cool on the baking sheet.
Q: Can I add chocolate chips or nuts to this recipe
A: Absolutely! For extra flavor and texture, you can mix in up to ½ cup of sugar-free chocolate chips, chopped pecans, or walnuts. Add them after the almond flour is incorporated into the dough.
Q: What can I substitute for golden monk fruit sweetener
A: You can typically substitute other keto-friendly granular sweeteners like erythritol or an allulose blend in a 1:1 ratio. However, using a different sweetener may slightly alter the final texture and taste of the cookies.
