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Decadent Fudgy Keto Chocolate Cookies – vegetarian recipe
Stav Kogan

Decadent Fudgy Keto Chocolate Cookies

Craving a decadent, fudgy chocolate cookie that won't derail your health goals? These keto chocolate cookies are unbelievably rich, chewy, and packed with intense chocolate flavor using simple ingredients like almond flour and cocoa powder.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookie
Calories: 118
Ingredients Method Nutrition

Ingredients
  

  • What You Will Need
  • 1 1/2 cups (168 g / 5.9 oz) almond flour
  • 1/2 cup (50 g / 1.76 oz) unsweetened cocoa powder
  • 1/2 teaspoon (10 ml / 0.3 fl oz) baking soda
  • 1/2 teaspoon (10 ml / 0.3 fl oz) salt
  • 1/2 cup (100 g / 3.5 oz) granulated Stevia or equivalent sweetener
  • 1/2 cup (113 g / 4 oz) unsalted butter, softened and cut into pieces
  • 2 large eggs, room temperature
  • 1 teaspoon (5 ml / 0.2 fl oz) vanilla extract
  • 5 1/2 ounces (155 g / 5.5 oz) sugar-free chocolate chips or chunks
  • Ensure your butter and eggs are at room temperature. This helps the combine smoothly for a uniform, non-greasy cookie texture.
  • For an extra decadent flavor, use a mix of sugar-free chocolate chips and roughly chopped sugar-free chocolate chunks. The different sizes create amazing pockets of melted chocolate.
  • Pull the cookies from the oven when the centers still look slightly underdone. They will continue to bake on the hot pan and set up as they cool, ensuring a perfectly fudgy center.

Method
 

  1. Directions
  2. Preheat your oven to 325°F / 165°C.
  3. Line two large cookie sheets with parchment paper.
  4. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, salt, and Stevia until well combined and free of lumps.
  5. Add the softened butter pieces, eggs, and vanilla extract to the dry .
  6. Using an electric mixer, beat on low speed until a thick, sticky dough forms.
  7. Gently fold in the sugar-free chocolate chips until they are evenly distributed throughout the dough.
  8. Using a medium cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  10. Do not overbake.
  11. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.

Nutrition

Calories: 118kcalCarbohydrates: 4gProtein: 3gFat: 9g

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