Keto Chocolate Cookies


5 from 56 votes
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These keto chocolate cookies are so soft, chewy, and full of chocolate flavor, you won’t believe they are low carb! Made with just 5 ingredients, there is no flour and no sugar needed at all. 3 grams net carbs per serving. 

keto chocolate cookies

Keto Chocolate Cookies

When it comes to keto cookies, my favorite recipes to make are peanut butter cookies, chocolate chip cookies, and these keto chocolate cookies. 

If you ever visit my kitchen, you’ll always notice a jar full of cookies. Every single week, I top up my jar with some form of cookies, ready in case some friends pop by or if I need a little something with my coffee. While I try and change up the flavors and the kinds of cookies, I’ve recently loved making classic chocolate cookies. 

I’ve been meaning to share a keto chocolate cookie recipe for quite some time. They have been my go-to dessert over the past few months and a fabulous break from traditional chocolate chip cookies. They literally need 4 ingredients and they take 12 minutes to make.

No flour and no sugar are needed, but you’d never tell. The texture of the cookies are thick, soft, and slightly chewy around the edges. They are sweet and full of chocolate flavor, they simply melt in your mouth. 

I had some friends over for coffee the other day and served them these cookies and NO ONE believed me when I said that they were low carb- They tasted like bakery style cookies!

How do you make keto chocolate cookies?

The Ingredients

  • Peanut butter– Smooth and creamy peanut butter (a texture that it can easily mix well with other ingredients). If you’d like to use another nut butter, almond butter and cashew butter can also be used. 
  • Granulated sweetener of choice– I used allulose, but erythritol, and monk fruit sweetener can also be used. 
  • Cocoa powder– 100% unsweetened and sifted cocoa powder. 
  • Egg– Room temperature eggs. 
  • Baking soda– Optional, but helps the cookies from overspreading too much.
  • Mix ins– Optional, but feel free to add some chocolate chips or chopped nuts, for some added texture. 

The Instructions

Combine all your ingredients into a large mixing bowl and mix well, until combined. If using any mix-ins, fold them through at the end. Next, use your hands to form 12 balls of dough and place them on two baking sheets lined with parchment paper. 

Now, bake the cookies for 12-15 minutes, or until the edges are just firm. Remove the cookies from the oven and allow them to cool on the sheet completely. 

low carb chocolate cookies

Can I prepare the dough in advance? 

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 45 minutes, prior to baking it. 

Tips to make the best low carb chocolate cookies

  • Do not overbake the cookies, as they continue to firm up once they are cooling down.
  • Using two cookie sheets ensures that if the cookies spread a little bit, they won’t touch the cookies on their side.
  • If you’d like thicker cookies, refrigerate the dough for 30 minutes prior to baking them. 
  • For a richer chocolate flavor, use dark cocoa powder or black cocoa powder. 

Storing and freezing chocolate cookies

  • To store: Leftover cookies can be stored at room temperature, covered, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator for up to 2 weeks. 
  • To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.

sugar free chocolate cookies

More keto cookie recipes

keto chocolate cookies

Keto Chocolate Cookies

5 from 56 votes
This keto chocolate cookies are soft, chewy, flourless and need just 5 ingredients to make! No sugar and no grains, you won't believe they are low carb!
Servings: 12 Cookies
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes



  • Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
  • In a large mixing bowl, combine all the ingredients and mix well, 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.


TO STORE: Leftover cookies can be stored at room temperature, covered, for up to 1 week. If you'd like them to keep longer, store them in the refrigerator for up to 2 weeks. 
TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.


Serving: 1ServingCalories: 136kcalCarbohydrates: 5gProtein: 6gFat: 11gSodium: 196mgPotassium: 173mgFiber: 2gVitamin A: 23IUCalcium: 14mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    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

  2. 5 stars
    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 😊

  3. 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!

  4. These are amazing! Whenever my neighbor’s kids come over to plan our pool they always ask for these cookies.

  5. 5 stars
    I love his recipes. I have made so many and they are such a delicious and healthful way to enjoy desserts.