Description
Soft, chewy, and rich with chocolate flavor — these keto chocolate cookies are low-carb, grain-free, and perfect for satisfying your sweet tooth without kicking you out of ketosis!
Ingredients
1 cup almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
Pinch of salt
¼ cup melted coconut oil or butter
¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
2 large eggs
½ tsp vanilla extract
Optional: ¼ cup sugar-free dark chocolate chips or crushed nuts
FOR KETO VERSION:
Use unsweetened cocoa and ensure no added sugars in any ingredients. For vegan option, use flax egg and plant-based sweetener.
Instructions
Preheat oven to 350°F (175°C) . Line a baking sheet with parchment paper.
In a bowl, mix almond flour , cocoa powder , baking soda , and salt until well combined.
In another bowl, whisk melted coconut oil , powdered sweetener , eggs , and vanilla until smooth.
Gradually mix wet ingredients into dry until a soft, slightly sticky dough forms.
Fold in dark chocolate chips or crushed pecans if using.
Scoop small balls of dough onto the baking sheet, spacing them apart.
Flatten slightly with your palm or fork.
Bake for 10–12 minutes until set around the edges but still soft in the center.
Let cool on the pan for 5–10 minutes before transferring to a wire rack.
Notes
Store in an airtight container in the fridge for up to a week or freeze for longer life. These also reheat beautifully in the oven or toaster oven for warm cookie texture! 
- Prep Time: 10 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 12 cookies
- Calories: 120
- Fat: 9g
- Carbohydrates: 3g
- Protein: 3g