This keto chocolate cookie recipe is made with coconut flour and almond flour and loaded with chocolate chips! Soft, chewy and the best quick and easy dessert!
It’s no secret I love a good cookie. While chocolate chip cookies tend to be a fan favorite, I personally love double chocolate cookies. It’s perfect for those who love a rich chocolate flavor and give it an extra boost with chocolate chips. My version is made grain-free and without eggs, but you’d never tell- They are soft, chewy and melts in your mouth!
Bonus? They are completely paleo, vegan, gluten-free, sugar-free and dairy-free…but you’d never tell!
How to make keto chocolate cookies
Keto chocolate cookies are deceptively easy to make.
- First, you will prepare your flax egg, by combining one tablespoon of ground flaxseed with 3 tablespoons of water.
- Then, you’ll combine the dry ingredients and mix well. In a separate bowl, you’ll whisk together the wet ingredients, including the prepared flax egg.
- Fold through your chocolate chips.
- Using your hands, you will form small balls of dough and place on a lined baking tray. Press each ball into a cookie shape, and bake for 12-15 minutes, until the edges slightly crisp up.
- Remove the cookies from the oven and allow cooling on the pan for 10 minutes, before transferring to a wire rack to cool completely.
Tips and tricks for PERFECT Keto chocolate cookies
- Do not overbake the cookies- They will continue to cook as they are cooling
- If the batter is too crumbly, add some milk to thin out slightly.
- Press each ball into a cookie shape. The cookies won’t spread.
- Reserve some chocolate chips to place on top of the cookies, to ensure each cookie is loaded with chocolate chips!
Can you eat chocolate cookies on a keto diet?
Chocolate cookies, depending on how they are made, can be suitable for a keto diet!
These chocolate cookies use grain-free flours, have no sugar and use no eggs, so are 100% keto-approved. Not only that, but they are also paleo, vegan and gluten-free.
How many carbs in keto chocolate cookies
These keto chocolate cookies contain 7 grams of carbs and 4 grams of fiber. This means that each cookie contains a net carb count of 3 grams!
Storing keto chocolate cookies
These keto chocolate cookies can be stored at room temperature, in a sealed container or covered in plastic wrap. Room temperature cookies will keep for up to 5 days.
These cookies can also be stored in the fridge and will remain fresh for up to 1 week.
Keto chocolate cookies are also freezer friendly and can be stored in the freezer. Wrap cookies in parchment paper and place in a ziplock bag or shallow container. Cookies can be kept frozen for up to 6 months.
To enjoy cookies from the freezer, allow thawing at room temperature.
More keto cookie recipes
- Flourless Brownie Cookies
- Keto M & M Cookies
- Chocolate Strawberry Cookies
- Raspberry Chocolate Chip Cookies
Keto Chocolate Cookies
- Prepare the flax egg by combining the ground flaxseed with 3 tablespoons of water. Set aside for 10 minutes.
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or a cookie sheet and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your coconut oil, almond butter, and flax egg and mix well.
- Combine your ingredients and mix until combined. Fold in your chocolate chips. If the batter is too thick/crumbly, add some milk until a thick dough remains.
- Form 12 small balls of dough and place on the lined pan. Press each ball into a cookie shape and top with several chocolate chips. Bake for 12-15 minutes, or until the edges slightly crisp up.
- Remove cookies from the oven and allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.