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These keto chocolate cookies turn out soft and chewy, with tons of chocolate flavor in every bite. With no flour or sugar needed, I love how simple the ingredients are!
Hungry for more keto cookie recipes? Try my keto peanut butter cookies, keto lemon cookies, and keto crinkle cookies next.
I love keto chocolate chip cookies as much as the next guy, but sometimes, I need a cookie that really emphasizes the chocolate. That’s where these chocolate cookies come in.
Made with one bowl and simple baking staples, these cookies turn out remarkably decadent, with a tender, moist crumb and a perfect balance of creamy peanut butter and rich cocoa flavor.
Table of Contents
Why I love this recipe
- Quick and easy. There’s no chill time needed, and the cookies bake in 12 minutes.
- Diet-friendly. They’re naturally gluten-free, dairy-free, and sugar-free, yet you’d never guess by how delicious they taste.
- 5 grams of net carbs per cookie. So you can stay on your keto diet and indulge in your chocolate cravings.
- Everyone will love them. I’ve made these cookies for my non-keto friends, and let me tell you, NO ONE will be able to tell they’re low-carb. They’ll be gone before you know it!
Ingredients needed
- Peanut butter. Smooth and creamy peanut butter (a texture that it can easily mix well with other ingredients). Feel free to use another type of nut butter, like almond butter or cashew butter.
- Granulated sweetener. I used allulose, but monk fruit sweetener or any type of sugar substitute will work.
- Cocoa powder. 100% unsweetened and sifted cocoa powder.
- Egg. Room temperature eggs.
- Baking soda. Optional, but it helps prevent the cookies from overspreading too much.
- Mix ins. Optional, but feel free to add some sugar free chocolate chips or chopped nuts.
How to make keto chocolate cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the cookie dough. In a large mixing bowl or bowl of a stand mixer, combine the ingredients and mix until a thick batter forms. Fold in the chocolate chips.
Step 2- Bake. Using your hands, form 12 dough balls and place them on the lined tray. Bake the cookies for 10-12 minutes or until the edges are just firm.
Step 3- Cool. Remove the cookies from the oven, let them cool, and serve.
Recipe tips and variations
- Make them nut-free. If I’m making these for a friend with a nut allergy, I’ll swap the peanut butter for tahini or sunflower seed butter.
- Use a cookie scoop. To get even, perfectly-sized cookies.
- Avoid overbaking. The cookies will keep cooking briefly as they cool down, so pull them from the oven as soon as the edges darken and pull away from the baking sheet.
- Use two cookie sheets. I find these cookies tend to spread quite a bit, so I like to use two cookie sheets so they don’t overlap.
- Make thicker, chewier cookies. If you prefer thick cookies, refrigerate the dough for 30 minutes before baking them. That way, they won’t spread as much in the oven.
- Bring on the chocolate. These cookies are pretty chocolatey as is, especially when you add chocolate chips, but if you want to really bring out the chocolate flavor, swap the milk for espresso. You won’t be able to taste the coffee, but it’ll enhance the chocolate.
- Change the flavor. Add a teaspoon of vanilla extract or peppermint extract to change the flavor of the dough.
How to store leftovers
To store: Store leftover cookies in an airtight container at room temperature for up to 1 week, or keep them fresher for longer and refrigerate them for up to 1 month.
To freeze: Freeze leftover cookies in a freezer-safe container for up to 6 months.
Frequently asked questions
Yes, you can prepare the cookie dough in advance. Simply cover the bowl with plastic wrap and keep it in the refrigerator for up to 5 days. Let the dough sit at room temperature for 20 minutes before baking, or add a few minutes in the oven.
Yes, if you want to hold off on baking the cookies, shape the cookie dough and place them on a plate lined with parchment. Once frozen, transfer the cookie dough balls to a freezer-safe bag and freeze for up to 3 months. Add an extra 3-4 minutes to your baking time.
More keto cookie recipes
Keto Chocolate Cookies
Ingredients
- 1 cup peanut butter
- 1/3 cup keto brown sugar or allulose
- 1 large egg
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 cup keto chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, combine the peanut butter, keto brown sugar, egg, baking soda, and salt, until a thick batter remains. Fold through the chocolate chips.
- Form 12 balls of dough and place them on the lined tray. Bake the cookies for 10-12 minutes, or until the edges are just baked.
- Remove the cookies from the oven and let cool completely.
Love this recipe! I’ve probably made these 4 times already. You don’t really have to chill them after mixing — just pop right in the oven. I’m a huge chocolate lover and this really satisfies my sweet tooth with virtually no guilt. My personal favorite nut butter is organic almond — delish!
So so good! I used a melon baller to make the cookies so I got 27 instead of 12!
Hubby being a diabetic cookie monster totally approved and he ate 4 and was happy 🙂
Thanks again for keeping us a little healthier
Yummo these worked really well – other ones I’ve made have been really crumbly but these are great. I’d even skip the choc chips next time as chocolately enough with the cocoa 😊
Hi! I ended up using erythritol since it was the only one I had available and I wouldn’t recommend it as my cookies weren’t sweet at all. I look forward to trying this again though with a different sweetener because they looked great and we’re so easy!
Very very interesting. I will make them
These are amazing! Whenever my neighbor’s kids come over to plan our pool they always ask for these cookies.
I love his recipes. I have made so many and they are such a delicious and healthful way to enjoy desserts.
If like to know if you can replace the faxseed with a egg?
You can, but the cookies will be quite soft.