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 grams of net carbs per jumbo cookie, 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 as well.
- 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 cookie recipes
If you are a cookie lover, let me share with you more keto cookies recipe so you can safely indulge on a keto diet:
- Peanut Butter Chocolate Chip Cookies – a coconut flour cookie with sugar free chocolate chips.
- Chocolate Avocado Cookies – a fudgy chocolate cookie recipe similar to these keto almond butter cookies but with mashed avocado!
- Snickerdoodle Cookies – for the cinnamon lovers a soft chewy keto cinnamon cookie.
Made those fudgy keto chocolate cookies yet? Share a picture with me on Instagram!
Keto Almond Butter Cookies
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- 1 cup Almond Butter no added oil, no added sugar from a fresh jar
- ⅓ cup Erythritol add 2 extra tablespoon of sweetener if you have a strong sweet tooth - use Swerve (erythritol) or xylitol or Lakanto (monk fruit stevia blend)
- ⅓ cup Unsweetened Cocoa Powder
- 2 large Beaten Eggs at room temperature
- ¼ cup Unsweetened Almond Milk at room temperature
- 1 teaspoon Baking Powder
- ¼ cup Sugar-free Chocolate Chips optional
- Preheat oven to 350°F (180°C). 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 lightly oil or wet the spoon with water to spread easily the batter. Sprinkle extra sugar-free chocolate chips on top of each cookie, if desired.
- Bake at 350°F (180°C) for 15-17 minutes or until the top is set, crackle but the 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 the carbs per serving, they will bake faster. For 20 cookies, they would bake between 12-15 minutes.
- Remove the cookie sheet from the oven and cool the cookies for 5 minutes on the tray.
- Slide a spatula under each cookie to transfer them to a cooling rack.
- Wait 1 hour to cool, then serve with a pinch of sea salt on top.
- Store for up to 4 days in a cookie jar at room temperature or freeze the cookies in a ziplock bag and defrost the day before serving.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.