Deep, rich, fudgy, and completely flourless homemade keto chocolate cookies!
Keto Chocolate Cookies
Don’t be surprised if the entire batch quickly disappears.
The recipe can be vegan, gluten free, soy free, low carb, paleo, and keto friendly.
It’s been a while since I last posted a keto recipe, and I’ve received a ton of emails from you guys about it. Hopefully these delicious seven-ingredient chocolate fudge cookies can more than make up for it!
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I first made the non keto version of this recipe with regular powdered sugar and LOVED them.
Then I sent the recipe to my mom, asking if she could test them out with erythritol.
She’s not on a keto diet and is usually very skeptical of anything low-carb (She loves carbs!!), so I wasn’t sure what to expect.
But a few hours later, I received a text with a bunch of chocolate cookie photos. It said:
“Possibly my newest favorite cookie of all times.”
So there’s that.
Also Try This Keto Cheesecake – 5 Ingredients
Chocolate Cookie Ingredients
Instead of regular flour, these cookies are made with almond flour, so they’re great for someone on a low carb or gluten free diet.
If you want to make them keto, use powdered erythritol as the sweetener.
Or the recipe also works with regular powdered sugar or unrefined powdered sugar, which you can make by simply pulverizing coconut sugar or raw sugar in a blender until powdered.
So you have lots of options here… Just don’t skip the mini chocolate chips!
More Cookie Recipes:
Snowball Cookies
Lemon Meltaway Cookies
Chocolate No Bake Cookies
Vegan Peanut Butter Cookies
Healthy Cookies Recipes
Healthy Chocolate Chip Cookies
And of course the classic Vegan Chocolate Chip Cookies – one of the most popular recipes on my blog.
Above – watch me make the keto chocolate cookies!
Keto Chocolate Cookies
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
- Preheat oven to 325 F. Stir dry ingredients very well. Add wet to form a dough. (If you’re a visual person, feel free to watch the quick video above of me making the cookies.) If too wet, refrigerate until firm enough to roll into balls with your hands or a cookie scoop. Bake on a greased or parchment-lined tray for 11 minutes. If you want flatter cookies, press down with a fork or spoon. Let cool before handling. If desired, roll in additional powdered sugar or erythritol. Note: Don’t omit or cut back on the amount of chocolate chips or the cookies will not be as fudgy and delicious!View Nutrition Facts
Video
Notes
More Keto Chocolate Recipes
(Super EASY To Make!)
Keto Muffins – 6 Ingredients
(Cheesecake only, use your favorite crust)
Or these Keto Cupcakes
These look amazing! Would they work with carob instead of cocoa?
Hi sorry we have never tried it!
I just made these, they are still slightly warm. I’m not a cookie person I can usually resist. But they smell amazing and I had to have one. I literally moaned at the first bite. I was out of coconut oil and powdered sugar, I substituted coconut milk and coconut palm sugar. It was the finest sugar I had in my pantry. I’m going to have to hide some until my husband gets home from work so he can try them too. This is a keeper!
❤😊
Mine didn’t seem to be coming into a dough as written so I added an egg and a splash of vanilla and they worked perfectly! The taste was good, texture was pretty similar to traditional cookies as well. Of course I made these for myself so I wouldn’t binge on the traditional chocolate chip cookies I baked for my family today, so they pale a bit compared to those, but they help me not feel deprived.
I’ve lost 37 lbs & had been craving chocolate i could enjoy guiltfree so I made these (fully Keto), substituted pecans for the choc chips and added a little almond extract. They are super yummy!! I also made the full sugar version & my husband liked the keto version better even tho he’s not a convert (yet)!! I will definitely be visiting chocolatecoveredkatie again, thanks!!
Thank you so much for making them!
How should we store them? Not that there’s hardly any left too store hehe 😜
Ok to sub coconut sugar one to one? I don’t have the other kinds and prefer not to use granular white.
Hi! You can – just blend it first so it has a powdered texture, then you can use it in a 1 to 1 sub.
Can I use canola oil instead of coconut oil?
Hi we haven’t tried but would think so! Let us know if you do try 🙂
Should I flatten the cookies before or after baking?
And I accidentally rolled the dough in powdered sugar before baking instead of after and it worked out fine.
So good to know! And you can flatten before or after – either works!
Since I discovered this recipe a few weeks ago, I’d say I’ve made them 3-4 times a week. I love your site and have been making great things from you for years. To me, this is hands-down the best ever recipe.
Thank you so much for trying them 🙂
These came out awesome, fantastic treat and so great to enjoy without ruining my keto gains!
These were awesome!
I couldn’t believe these would turn out so well without eggs or butter! My new favorite quick and easy cookie recipe for when I have a chocolate craving 🙂 also I have celiacs and been semi-keto for a few years so I play around with tons of those types of recipes. This is the first cookie one I’ve tried that my boyfriend said actually tastes “really good and normal”. LOL. Thank you for this!
Thank you so much for trying them 🙂
These cookies are delicious and my partner loves them. He is currently on keto so we have been trying out different recipes. I actually substituted yogurt for the milk. Delicious!!
Can I use Splenda?
You could probably use a powdered splenda baking blend (one that measures like sugar, then blend that in a blender to make it powdered). We have not tried the recipe with the packet kind of splenda and so can’t say how/if that would work. Be sure to report back if you experiment!
These really are good. Very easy to make (I used just milk, no oil), very chocolatey. My guest scoffed several and was very happy with them. I’m just off to make a second batch…
Can these be frozen after being baked?