keto chocolate cookies

These no bake cookies come out so fudgy, chewy and chocolatey. They are very easy to make with just 4 ingredients and one bowl.

4 Ingredient No Bake Chocolate Cookies (Keto, Low Carb)

almond butter (unsweetened)

7-8 tbsp sugar free maple flavored syrup

tbsp unsweetened cocoa powder

coconut flour

Line a large baking sheet with parchment paper.

In a large bowl, add almond butter, syrup and cocoa powder. Stir until all ingredients are completely mixed together and a uniform paste forms. Taste and add more syrup if needed to suit your personal preference.

Add in coconut flour and stir until evenly combined. Using a 1.5 tbsp cookie scoop, scoop dough. Press dough into the cookie scoop to compact it. Release onto prepared cookie sheet. Repeat with remaining dough, spacing dough balls about 1.5 inches apart.

Use the palm of your hand to press and flatten dough ball into a cookie shape between 1/4 and 1/2 inch thick. Since these are no bake cookies, this is what your finished cookie will look like so you can smooth out and shape as you wish. If you are adding chocolate chips, add them to the surface of each cookie, pressing each one partially into the cookie.

Place cookies in fridge to chill for about 1 hour or until firm. You should be able to peel the cookies off from the parchment paper. Store uneaten cookies in the fridge to preserve firmness.

These keto Peppermint Bark Cookies feature a tender chocolate cookie and a sugar-free white chocolate filling. An easy and fun low carb holiday cookie!

Peppermint Bark Cookies - Keto Recipe

butter (softened)

Swerve Sweetener

egg (room temperature)

tsp vanilla extract

almond flour

cocoa powder

tsp baking powder

tsp salt

chocolate

cocoa butter (chopped)

peppermint extract ((oil based works best))

Sugar free sprinkles, sanding "sugar"

Preheat the oven to 325F and line a large baking sheet (or two smaller ones) with silicone liners or parchment paper.

In a large bowl, beat the butter with the sweetener until lightened and well combined, about 2 minutes. Beat in the egg and vanilla extract.

Add the almond flour, cocoa powder, baking powder and salt and beat until well combined. Roll the dough into 1 1/2 inch balls and place a few inches apart on the prepared baking sheet(s) - you should get about 18 large cookies. Press down with the heel of your hand to about 1/2 inch thick.

Use your thump or a blunt rounded kitchen utensil to make an indentation in the center of each. I like to use the rounded end of my stone pestel but the back of a rounded tablespoon works as well.

Bake 12 minutes, until the cookies are puffy but still quite soft to the touch. Remove and immediatly re-indent the centers (they puff up a little during baking). Let cool on the pan.

Chocolate Cookies

In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate and cocoa butter. Stir until melted and smooth. Stir in the extract.

Spoon the white chocolate into the wells in the center of each cookie. Sprinkle with a few sugar-free sprinkes, if desired.

Let set 1 hour. You can also refrigerate to set the chocolate faster.

White Chocolate Filling

When you get that need for a truly great keto chocolate cookie, let me come to your rescue! This low carb and sugar free recipe is so simple that you can stir it together with a fork. Sink your teeth into these soft, chewy chocolatey cookies and enjoy!

Soul-Satisfying Keto Chocolate Cookies

almond flour (NOT super-fine**. Ground almonds work well here)

granulated erythritol (So Nourished)

egg (medium)

Preheat the oven to 175 Celsius / 350 Fahrenheit (conventional oven).

Mix the dry ingredients in a bowl - almond flour, baking powder, cocoa powder and granulated erythritol.

Add the egg and the softened butter and mix with a fork until you have a smooth dough.

Add the chocolate chips and mix, keeping a few back to put on top of the cookies.

Form 9 cookies and place on a baking sheet lined with parchment paper. They will spread a little, but not much - so shape them into the form you want them to have.

Bake for circa 12 minutes. Let cool COMPLETELY before handling.

These Cosmic Brownie Cookies are flourless, sugar free, and totally keto-friendly! Fudgy and soft, they may just be the best keto chocolate cookies I have ever made.

Keto Brownie Cookies Recipe

butter

Swerve Brown

eggs (room temperature)

collagen protein powder

dark chocolate chips, sugar-free

tbsp heavy whipping cream

tbsp butter

Sugar free sprinkles ((optional))

Preheat the oven to 325ºF and line a large baking sheet with a silicone mat. Use two baking sheets if yours are small, as these cookies will spread.

In a large bowl, beat together the sunbutter and sweetener until well combined. Beat in the eggs and vanilla extract.

Add the collagen, cocoa powder, baking powder, and salt and beat until well combined.

Roll the dough into 16 balls, each about 1 1/2 inches in diameter, and place on the prepared baking sheet. Press down with the heel of your hand to about 1/2 inch thick.

Bake 12 to 14 minutes, until puffed and set around the edges. Remove and let cool completely on the baking sheet.

Cookies

In a heatproof bowl set over a pan of barely simmering water, combine the chocolate chips, cream, and butter. Stir until smooth then let cool a few minutes to thicken.

Spoon over the cooled cookies, then sprinkle with sugar free sprinkles, if desired.

Glaze

I love the cookies. The first time I made I used peanut butter and less sugar. The second time I used sun butter and suggested sugar amount. It ended up being too sweet for me so I’ll use 1/2 sugar next time.

These may be my new favorite. Carolyn you are amazing. Thank you so much!

These are awesome! I added peanut butter chips and used the peanut butter flavored collagen.  I've been trying to make a chocolate peanut butter chip cookie for a while now.  I've used recipes from a variety of keto sources but none were great....until now. This one is perfect. Thank you so much for sharing your amazing baking genious.

These flourless Keto Chocolate Cookies are bursting with gooey peanut butter chips! Soft and tender, and only 3.7g net carbs per cookie.

Chocolate Peanut Butter Cookies Recipe

peanut butter

Brown Sugar Replacement

eggs, room temperature

vanilla extract

chocolate protein powder

baking powder

salt

peanut butter chips (divided)

In a large bowl, beat together the peanut butter and sweetener until well combined. Beat in the eggs and vanilla extract.

Add the protein powder, cocoa powder, baking powder, and salt and beat until well combined. Stir in about half of the peanut butter chips.

Roll the dough into 16 balls, each about 1 ½ inches in diameter, and place on the prepared baking sheet. Press down with the heel of your hand to about ½ inch thick.

Bake 10 to 12 minutes, until puffed and set around the edges. Do NOT over-bake them as they can dry out easily.

Remove and immediately press the remaining chips into the tops of the cookies. Let cool completely on the pan.

These are delicious. For me they came out "brownie like", and who doesn't like a fudgy brownie like cookie. Thanks for the recipe!

These were super easy to make and were really good.  I had to tell my non-keto son to leave them alone!

These Keto Chocolate Cookies are easy low-carb brownie cookies made with almond flour, coconut oil, and unsweetened cocoa powder. 100% Gluten-free and dairy-free with a vegan option.

Keto Chocolate Cookies

Sugar-Free Chocolate Chips (I used stevia-sweetened dark chocolate chips)

Coconut Oil

Granulated Sweetener

Vanilla Extract

Baking Powder

Salt

Almond Flour

Unsweetened Cocoa Powder

Pecan Nuts (or sugar-free chocolate chips)

Preheat the oven to 350°F (180°C). 

Prepare a cookie sheet with parchment paper. Spray some oil if needed - depending on whether your parchment paper sticks to baked goods or not, this may not be necessary. Set aside.

In a small mixing bowl, add the sugar-free chocolate chips and melted coconut oil. I prefer t measure my coconut oil melted for more precision in baking. That&#39;s up to you, I melt about 2 tablespoons in a small bowl in the microwave and measure the liquid oil before adding it to the chocolate chips.

Melt the chocolate chips with coconut oil in the microwave, in 30-second bursts, stirring between to prevent the chocolate from burning. Set aside. 

Meanwhile, in a medium mixing bowl, beat egg, sugar-free crystal sweetener, vanilla essence, baking powder, and salt. It should not take more than 20 seconds.

Stir in the melted chocolate mixture. The mixture will thicken and stay shiny, and that is what you want.

Now pour in the almond flour and unsweetened cocoa powder. Combine with a spoon until fully incorporated. It should not take more than 1 minute. Don&#39;t over mix it to prevent the batter from drying out. The batter will thicken again and will look like a brownie batter, thick but still runny. If your almond flour is coarse, you can also see some tiny bits of almond flour. It&#39;s fine. 

Stir in the chopped pecan nuts or chocolate chips. Choose your option.

Spoon out the batter on the prepared cookie sheet. You should make 6 large cookies out of this dough. The cookies will expand a lot while baking, so leave some space - about 4 cm between each cookie. I made 2 rows of 3 cookies on my cookie sheet. 

Bake for 10-14 minutes or until the edges are cooked. The middle stays soft and that is normal. I found 12 minutes to be perfect for a brownie texture.

Remove the cookie sheet from the oven, and cool down for 10 minutes on the sheet.

Transfer your cookies to a cooling rack using a spatula that you slide under each cookie to prevent them from breaking. They are still soft.

Cool down for 10 more minutes on the rack. 

Store in a cookie jar for up to 5 days. The texture is soft and close to brownie when fresh. The texture changes the next day, becoming chewier in the center and crispier on the border. 

I have saved all of the recipes you post. My computer is silently complaining. I really love tis recipe and have. made the plain ones and others with peanut  butter chips that had no sugar added. Result...absolutely fabulous, Tre bien!
Merci bocce, and Jolie vivere...k

These are great! I’m wondering if there is a way to make them bigger mine were pretty flat.

My Honey came accross this recipe because I wanted to make a keto chocolate cookie. How very happy I am that he did!  This cookie is fantastic. Simly fantastic. The appearance of mine were not as good as yours, but the taste and the texture made it worth the while. I followed your recipe exactly. Thank you, thank you, thank you. I can't wait to try some of your other recipes.

Best regards,

Ms. Mac

Hi, I've just tried baking these and the kitchen smells incredible however my mix was very dry and crumbly once bakedl. I wanted to ask if you use one or two eggs. The recipe says one in the ingredients list but "eggs" in the instructions. Obviously another egg would make my batter a bit looser. I also used Lindt 85% which I now changes the fat quantity however I added an extra tablespoon of coconut oil to compensate for this. Any advise would be greatly appreciated as I need these in my life!

These were so good! I'm glad I made double the amount.I improvised since I didn't have monk fruit but I will buy it to make this recipe next time. My 5 and 3 yr old loved these brownie cookies!

These cookies are fantastic.  Can they be frozen, to last longer?

Made these today and they've completely changed my life. The absolute BEST cookie I've had in a long time. It's SO chocolatey, SO decadent, SO AMAZING.

I just made these after trying your peanut butter keto cookies.
These cookies were out of this world, by far the best keto cookies I have had.

https://content.jwplatform.com/videos/ONNniAM2.mp4

Keto chocolate cookies are easy low carb brownie cookies made with almond flour, coconut oil and unsweetened cocoa powder. 100% Gluten free dairy free with vegan option.

Keto chocolate cookies

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