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These melt in your mouth Keto Chocolate Cookies are so soft, fluffy, easy to make, flavorful, and ready in just 30 minutes. Made with simple and healthy ingredients for a perfect low carb and keto-friendly treat.
Enjoy these “no flour” fudgy, soft, chewy, keto cookies that will keep you craving more after each bite. They are made with a combination of almond and coconut flour and monk fruit sweetener. To make this cookie vegan-friendly, swap eggs with egg substitute, and use coconut oil in place of butter. Also, you would have to use some dairy-free chocolate chips.
Why this keto cookie recipe is so good
- Easy: it’s seriously really easy to make with no hidden steps and tricks. It’s as easy as just mixing in the ingredients together and baking for 10-12 minutes.
- Healthy: only healthy and clean ingredients used in making these cookies. Enjoy without guilt. They are perfect for those on a low carb and high-fat diet.
- Delicious: tasty, soft, chewy, chocolatey, and fudgy.
Ingredients you will need
Butter or coconut oil
Eggs, room temp
Monk fruit sweetener
Coconut flour
Almond flour
Unsweetened cocoa powder
Baking soda
Pinch of sea salt (omit if butter is salted)
Vanilla extract
Lily’s sugar-free chocolate chips or any other brand
How to make these keto cookies
- Preheat oven: first preheat oven to 350 F and prepare a baking sheet with parchment paper.
- Add dry ingredients to the bowl: Then, in a bowl, stir together the almond flour, coconut flour, cocoa powder, baking soda, and salt until combined.
- Mix wet ingredients: next, in another bowl, whisk together the melted butter, monk fruit sweetener, whisked eggs, and vanilla.
- Combine both: Add the wet ingredients to the dry and stir until a dough forms. Fold in chocolate chips.
- Place dough on a baking sheet: Next, use a 1 ½ inch cookie scooper to make 10 evenly sized balls and place them on the baking sheet. Use the bottom of a glass to press them flat.
- Bake and cool: Bake for 10-12 minutes. Finally, let cool completely before removing from the baking sheet.
FAQ’s and tips
- Sweetener: Use any of your preferred sweeteners like stevia or Truvia
- For a vegan option, replace the egg with egg substitute, dairy-free dark chocolate chips, and use coconut oil in place of butter.
- Allow the cookies to cool completely before transferring
- Place cookies in a tightly sealed container and store in the fridge for up to 7 days. Reheat in the microwave if needed for 5 seconds. You can freeze for up to 3 months.
Can I have cookies on a keto diet
Being on a keto diet doesn’t mean you have to say goodbye to enjoying cookies. The ingredients that make cookies high in carbs are flour and sugar. Those can easily be substituted with almond flour and sweetener to make a low carb cookie option that will be a keto-friendly cookie!
What chocolate chips are keto-friendly
Avoid buying chocolate chips that had sweeteners with maltitol which tends to spike blood sugar. There are many solid dark and no sugar added chocolate or chocolate chips. Also, we love Lilys sugar free dark chocolate chips.
What are keto cookies made of
Keto cookies have no flour! The flour used to ensure that the cookies will be low carbs is almond flour or coconut flour or a combination of both. Then, sugar is also substituted with some form of keto-approved sweetener. Some Keto cookies will also have eggs, oil or butter, and flavors like vanilla and cocoa powder. Occasionally, nut butter is used in place of flour to make keto-cookies.
More keto recipes
- Keto Cheesecake Cups
- Chocolate Cake Balls
- Tuna Salad Lettuce Wraps
- Keto Chocolate Mousse
- Chocolate Keto Brownies
- Chocolate Chip Keto Cookies
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Keto Chocolate Cookies
Ingredients
- ¼ cup melted butter or coconut oil
- 3 large eggs, room temp, whisked
- 1/3 cup monk fruit sweetener
- ¼ cup almond flour
- ¾ cup coconut flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp baking soda
- Pinch of sea salt, omit if butter is salted
- 1 tsp vanilla extract
- ½ cup Lily’s sugar-free chocolate chips, optional
Instructions
- Preheat oven to 350 F and prepare a baking sheet with parchment paper.
- In a bowl, stir together the almond flour, coconut flour, cocoa powder, baking soda, and salt until combined.
- In another bowl, whisk together the melted butter, monk fruit sweetener, eggs, and vanilla. Add the wet ingredients to the dry and stir until a dough forms.
- Fold in chocolate chips. Use a 1 ½ inch cookie scooper to make 10 evenly sized balls and place them on the baking sheet.
- Use the bottom of a glass to press them flat. Bake for 10-12 minutes. Let cool completely before removing from the baking sheet.
Video
Notes
- Sweetener: Use any of your preferred sweeteners like stevia or Truvia
- For a vegan option, replace the egg with egg substitute, dairy-free dark chocolate chips, and use coconut oil in place of butter.
- Nutrition facts do not include the sugar-free chocolate chips
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are really dry. I find that is the case with coconut flour in most recipes. Although I didn’t use the chocolate chips because I didn’t have sugar free chips. Any suggestions?
They should be fairly moist and not too dry. It is tricky with coconut flour
What in the world? Potting soil texture even with 3 eggs. Terribly disappointed that I used my Lilly’s chips.
But in all fairness, most keto recipes I’ve tried are in need of a tweak or two.
Hi Lisa. I’ve made this a few times with no issues. I am sorry it didn’t work for you. Did you make any substitutes to the recipe?
Are your eggs straight out of the fridge or room temperature ? Sometimes that makes a difference in recipes
Room temp
Super sad I didn’t read the comments first. I used 3 eggs AND added a little extra butter and these cookies are extremely dry. Also I am finding that even thru the dry, all I can taste is coconut flour.
Hi. 3 eggs should be fine. Not sure what went wrong. We have made this a few times and didn’t experience this.
I followed the recipe exactly. The dough was crumbly. And did not bake well. It fell apart. What should I do differently?
Hi there, so sorry there was a typo with the eggs. It needs 3 eggs! We just tested this again. The recipe is now fool proof perfect! Sorry about that.
Hi I see you updated the recipe to 3 eggs, but if you click on the print button, it still says 1 egg… So.. add one more dry and crumbly batch to the list. Please fix the print link. Thanks
That’s odd it is doing that. I will look into why it is not updating. Thanks for letting me know.
Hi Chris. I just looked and the printable version is showing 3 eggs on my end. Please check again and try clearing your cache.
It’s no help for these cookies. They are dry and very little sweetness. However, they didn’t crumble. The calories and the carbs are to much of a sacrifice for very little satisfaction. I will continue to try because I love sweets. As a diabetic, that’s not good.
Way too dry! Crumbly and falls apart.
Hi there, so sorry there was a typo with the eggs. It needs 3 eggs! We just tested this again. The recipe is now fool proof perfect! Sorry about that.
I just double batched the recipe but the cookie dough was very crumbled so I ended up to add one more egg and more oil. Is that expected as we don’t use AP? 🙁 felt like to increase the wet ingredients..
Which flours did you use? That shouldn’t have happened.
I used the all types of flours that you listed on the recipe. But I noticed that I cranked eggs ( cold temperature) into the melted coconut oil, it formed solid chuck which I believed that might cause the problem.
oh could be!Any time something comes out too crumbly the safest thing to do is add some unsweetened almond milk 1 tablespoon at a time
I had the same thing happen! I followed the recipe as written and have a mixture with a texture resembling potting soil. Seems to need more moisture. Maybe more butter?
Hi Jennifer. Sorry for the inconvenience. There was a typo with the number of eggs. It has now been updated
Hi ,Rena
The nutrition value is it per biscuit or the whole recipe?
It’s per cookie. I had an error in the label and i fixed it.
12 carbs really why bother
Hi. So I looked into the nutrition facts calculator and it seems like it wasn’t pulling the sugar-free chocolate chips which made that amount much higher than it should be. sorry about that, It’s now fixed.
These recipes look yummy! I can’t wait to try them!
Thank you
What if I don’t have coconut flour? I have almond flour- can I just add 1 cup of almond flour
Yes you can