These chocolate keto almond butter cookies are flourless soft keto chocolate cookies made from almond butter. Plus, they are gluten free, dairy free with only 3.5 g net carbs per jumbo cookies, a real treat!
Keto almond butter cookies – soft chocolate cookies
Who can’t choose between cookies and brownies? I have got you covered with those soft keto chocolate cookies. In fact, this flourless chocolate cookie recipe is fudgy as a brownie with a crunch on the outside! Great news, they are easy keto cookies ready in 15 minutes using only 7 ingredients:
Fresh almond butter – I know it is tempting to use the bottom of an opened jar but don’t! To make this flourless chocolate cookie work you need fresh, runny almond butter from a fresh opened jar.
Sugar free crystal sweetener – I love to use brands like Swerve or Lakanto, both are either made of erythritol or monk fruit but allulose works too
Beaten eggs – at room temperature. Place the eggs out of the fridge the day before or at least 4 hours before making the recipe. In fact, cold eggs will solidify the batter and make the recipe a big fail!
Unsweetened almond milk – at room temperature for the same reason as mentioned above
Unsweetened cocoa powder
Sugar free chocolate chips – this is optional and can be replaced by chopped walnuts, shredded coconut or any nuts you love.
Flourless chocolate cookies keto + gluten free
The best part about those fudgy chocolate cookies : no flour needed, even the keto kinds! What can be easier than flourless chocolate cookies right? All you need is 1-bowl, 7 ingredients and a good stir to make those delicious treats your next snack. Of course, make sure you are using fresh almond butter! I know I already said that above, but this is the key to make fudgy flourless cookies!
More keto cookies recipe
If you are a cookie lover, let me share with you more keto cookies recipe so you can safely indulge on a keto diet:
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Preheat oven to 180C (350F). Line one or two cookie sheet(s) with parchment paper. This recipe makes 10 large cookies (about 4 inches wide) so I used 2 cookie sheets. Set aside.
In a medium size mixing bowl add all the ingredients starting with the fresh runny almond butter, sugar-free crystal sweetener of your choice, unsweetened cocoa powder, baking powder, beaten eggs and unsweetened almond milk.
Stir until it forms a consistent thick chocolate cookie batter.
Stir in sugar-free chocolate chips if you like or chopped nuts of your choice.
Scoop the cookie batter with a cookie spoon and shape 10 large cookie balls. The dough is thick and sticky like brownie batter and that is what you want to create soft 'brownie cookies'
Place each dollop of cookie batter on the prepared cookie sheets leaving a 2-thumb space between each cookie. The cookies slightly expand while baking so leave enough room between each of them.
Spread/flatten the cookie batter with the back of a spoon. It is sticky so I recommend you slightly oil or wet the spoon with water to spread easily the batter. Sprinkle extra sugar free chocolate chips on top of each cookies if desired.
Bake at 180C(350F) for 15-17 minutes or until the top is set, crackle but center is still soft and moist. Careful, don't over-bake or they will get dry in the center. If you decided to make smaller cookies to decrease carbs per serve they will bake faster. For 20 cookies they will bake between 12-15 minutes.
Remove cookie sheet from the oven and cool the cookies 5 minutes on the tray.
Slide a spatula under each cookies to transfer them to a cooling rack.
Wait 1 hour to cool then serve with a pinch of sea salt on top.
Store 4 days in a cookie jar at room temperature or freeze the cookies in a zip bag and defrost the day before serving.
Recipe makes 10 large cookies, net carbs per large cookie about 4 inches wide (10 cm): 3.5g. To halve the carbs per serve (1.7g net carb), divide recipe into 20 small cookies and reduce baking time as per recipe.