Keto Double Chocolate Cookies 

By Rena |

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.

top view chocolate cookies on a metal platter

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.

hand holding one chocolate cookie

Ingredients you will need

Butter or coconut oil

Eggs

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.

side view cookies on a pan

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.

top view of keto cookies on pan with salt flakes garnishes

More keto recipes

 

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keto chocolate cookies

Keto Chocolate Cookies

Soft and chewy chocolate cookies made with almond and coconut flour and sweetened with monk fruit sweetener for a low carb and keto-friendly treat.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 10 Cookies
Calories: 128kcal
Author: Rena

Ingredients

  • ¼ cup melted butter or coconut oil
  • 3 large eggs 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.

Notes

Substitutes:
  • 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
Storage:
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.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 128kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 72mg | Potassium: 53mg | Fiber: 4g | Sugar: 1g | Vitamin A: 81IU | Calcium: 17mg | Iron: 1mg
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Reader Interactions

Comments

  1. Cindy says

    I followed the recipe exactly. The dough was crumbly. And did not bake well. It fell apart. What should I do differently?

    • Rena says

      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.

      • Chris says

        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

        • Rena says

          Hi Chris. I just looked and the printable version is showing 3 eggs on my end. Please check again and try clearing your cache.

    • Rena says

      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.

  2. Liz says

    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..

      • Liz says

        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.

        • Rena says

          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

      • Jennifer L Polizzi says

        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?

        • Rena says

          Hi Jennifer. Sorry for the inconvenience. There was a typo with the number of eggs. It has now been updated

    • Rena says

      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.

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