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Keto Chocolate Almond Cookies – vegetarian recipe
Stav Kogan

Keto Chocolate Almond Cookies

Rich, fudgy, and packed with a delightful crunch, these Keto Chocolate Almond Cookies are a simple, guilt-free indulgence. Perfectly sweet and satisfying, this low-carb treat is ready in a flash.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 30 cookie
Calories: 165
Ingredients Method Nutrition

Ingredients
  

  • 1 3/4 cups (196 g / 6.9 oz) almond flour
  • 1/3 cup (32 g / 1.13 oz) unsweetened cocoa powder
  • 1/4 cup (48 g / 1.69 oz) stevia or your preferred granular sweetener
  • 1 teaspoon (4 g / 0.14 oz) baking powder
  • 1/4 teaspoon (1.5 g / 0.05 oz) salt
  • 1 large egg, slightly beaten
  • 2 tablespoons (28 g / 0.99 oz) butter, melted
  • 1/2 teaspoon (2.5 ml / 0.1 fl oz) vanilla extract
  • ¼ cup (64 g / 2.26 oz) crunchy almond butter
  • ½ cup (57 g / 2.01 oz) chopped almonds
  • For a fudgier center, pull the cookies from the oven when the edges are set but the middle still looks slightly underdone. They will continue to set on the hot pan as they cool.
  • Feel free to customize by swapping the chopped almonds for other low-carb nuts like pecans or walnuts, or add a handful of sugar-free chocolate chips for an extra decadent treat.
  • Store cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months—just thaw at room temperature before enjoying.

Method
 

  1. Preheat your oven to 350°F / 175°C.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, whisk together the dry : almond flour, cocoa powder, stevia, baking powder, and salt until well combined and free of lumps.
  4. Add the wet to the dry mixture: the beaten egg, melted butter, vanilla extract, and crunchy almond butter.
  5. Mix until a thick, cohesive dough forms.
  6. Gently fold in the chopped almonds until they are evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake for 12–14 minutes, or until the edges are set and the centers are still slightly soft.
  9. Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Nutrition

Calories: 165kcalCarbohydrates: 5gProtein: 3gFat: 3g

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