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
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?
I used 1.5 tbs of sweetener, 2 tbsp of thickened cream & 1 tbsp of milk. Didn’t dredge them in the sweetener afterwards. These are the best thing I’ve ever made following low carb rules. I hid them from the family so I could have them with my afternoon cuppa for more than one day. It made 11 cookies for me. Definitely making again (maybe when they’re all out again lol).
I just made these cookies once again. They are cooling and calling my name. I use whipping cream for the liquid. This time I decided to try a little bit of peppermint flavouring. OK, now I have to taste part of one to see if they still taste good. Be right back. Yes, they are still good…although they might need a drop more peppermint. I did a double batch once and that turned out very well, too. Thanks for making these recipes for us. Deeelicious!