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Keto chocolate cookies are easy low carb brownie cookies made with almond flour, coconut oil and unsweetened cocoa powder. 100% Gluten free + dairy free with vegan option.

Keto chocolate cookies – brownie cookie texture !

If you don’t know what to choose between a brownie or a cookie those keto chocolate cookies are the one you want to make right now. I love my fudgy chocolate avocado cookies but when I don’t have avocado on hands this is the cookies I make instead. Those keto chocolate cookies have all the good things from a brownie – fudgy center, strong chocolate flavor and even chewy if you can’t wait the next day – all this in one single cookie. And good news, you only need few simple ingredients to make those.

  • Sugar free chocolate chips – I always used stevia sweetened chocolate which is already sweet compared to unsweetened chocolate. I highly recommend those stevia chips for the best result
  • Sugar free crystal sweetener – erythritol or monk fruit are my two favorites
  • Almond flour – or ground almonds or almond meal anything works
  • Egg – or one flax egg if vegan. Simply combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Stir, set aside and wait 10 minutes until egg-like texture forms. Use as an egg.
  • Coconut oil – I don’t recommend using any other oil or butter for this recipe to achieve the best brownie cookie texture.
  • Baking powder to give those keto chocolate cookies a little raise
  • Salt – optional but so delicious to balance the chocolate flavor
  • Vanilla essence – optional too I just love vanilla in baking

Fudgy and chewy chocolate cookies

That is the first sugar free cookies I made that really gets chewy the next day. Just after baking, the texture is fudgy and closer to brownie but the longer you store them in the cookie jar and the chewier they become. I actually love both texture. As any of my keto cookie recipes, I recommend you cool them down 10 minutes on the cooking rack before transferring to a cooling rack. It ave the cookie some time to firm up and they will hold better together.

Pecan or extra chocolate chips

You can add anything you like in those cookie. My favorite addition are chopped pecan or extra sugar free chocolate chips. Simply use what makes you happy.



Sweetashoney Carine Claudepierre

Keto chocolate cookies

Keto chocolate cookies are easy low carb brownie cookies made with almond flour, coconut oil and unsweetened cocoa powder. 100% Gluten free + dairy free with vegan option.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Author: Carine
6 large cookies
Leave A Review Print The Recipe



  • Preheat oven to 180 C (370F). 
  • Prepare a cookie sheet with parchment paper. Spray some oil if needed - depending on how your parchment paper stick or not to baked goods this may not be necessary. Set aside.
  • In a small mixing bowl, add the sugar free chocolate chips and melted coconut oil. I prefer t measure my coconut oil melted for more precision in baking. That's up to you, I melt about 2 tablespoons in a small bowl in the microwave and measure the liquid oil before adding it to the chocolate chips.
  • Melt the chocolate chips with coconut oil in the microwave, by 30 seconds burst, stirring between to avoid the chocolate to burn. Set aside. 
  • Meanwhile, in a medium mixing bowl, beat eggs, sugar free crystal sweetener, vanilla essence, baking powder and salt. It should not take more than 20 seconds.
  • Stir in the melted chocolate mixture. The mixture will thicken, stay shiny and that is what you want.
  • Now pour in the almond flour and unsweetened cocoa powder. Combine with a spoon until fully incorporated, it should not take more than 1 minute. Don't over mix it to avoid the batter to dry out. The batter will thicken again, looks like a brownie batter, thick but still runny. If your almond flour is not too thin you can also see some tiny bites of almond flour and that is ok. 
  • Stir in the chopped pecan nuts or chocolate chips regarding your taste, choose your option.
  • Spoon out the batter on the prepared cookie sheet. You should make 6 large cookies out of this dough. The cookies will expand a lot while baking so leave some space - about 4 cm between each cookies. I made 2 row of 3 cookies on my cookie sheet. 
  • Bake 10-14 minutes or until the edge are cooked. The middle stay soft and that is normal. I found 12 minutes perfect for a brownie texture.
  • Remove the cookie sheet from the oven, cool down 10 minutes on the sheet.
  • Transfer your cookies on a cooling rack using a spatula that you slide under each cookie to avoid them to break. They are still soft.
  • Cool down 10 more minutes on the rack. 
  • Store in an cookie jar for up to 5 days. The texture is soft and close to brownie when fresh. The texture change the next day, becoming chewier in the center and crispier on the border. 
Nutrition Facts
Keto chocolate cookies
Amount Per Serving (1 keto chocolate cookie)
Calories 201 Calories from Fat 169
% Daily Value*
Fat 18.8g29%
Carbohydrates 8g3%
Fiber 6.7g28%
Sugar 0.6g1%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.
Keto chocolate cookies
Keto chocolate cookies

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  1. 5 stars
    These are excellent! I followed your recipe exactly and am so pleased with the flavor and texture. The only problem with these is that I wanted to save half the batch for tomorrow, but they are awesome and the family hasn’t maxed out our carbs yet today. We might each need to have one more. Maybe next time I will make 12 smaller cookies instead of the six large ones.

    • That is such a lovely feedback! I agree, they are addictive 🙂 Enjoy the low carb baking recipes on my blog. I am glad they fix your sweet cravings. XOXO Carine.

    • Hi, the recipe call for almond flour you shouldn’t replace by coconut flour. Coconut flour is 4 times more absorbent and it will dry out the cookie. You will need a very different amount if you want to replace, I am not sure how much, it will be a very different recipe. XOXO Carine.

  2. I have followed the recipe to the letter. The cookies do not spread and do not look anything like your cookies. your cookies look very appetizing, Mine do not.
    Also my husband noticed that 180C equals 356 fahrenheit. so the first batch was cooked at 370 degrees and the second batch was cooled at 350 degrees F. This made no difference in the appearance.

    • I am sorry to hear that. The difference of look in baking cookies is not coming from the oven temperature but from the ingredients you used and practice. For example, the percentage of fat into the chocolate is very different if you used sugar-free chocolate or 85% chocolate. I am using sugar-free chocolate from Lily’s sweet, it has a high fat content which spread the batter perfectly. I recommend you use the same chocolate, practice and it will come out lovely ! Enjoy the low carb recipes on the blog. XOXO Carine.

      • Thank you for your reply. I did use Lily’s chocolate sweetened with Stevia. Any other ideas on why my cookies look like unattractive hunks of chocolate?

        • I am not sure this is very weird! How was the batter before baking? Was it dry? Did you look at the recipe video to guide you ? Hope it come out better next time Rita. XOXO Carine.

  3. I just tried this recipe and the cookies ran all together. Can you suggest why that would happen?
    They were also very difficult to remove from parchment paper. I have NEVER had trouble removing cookies from parchment paper.

    • This is strange, it is a pretty easy recipe. What sugar free chocolate brand did you use? It looks like your batter is too runny and you are missing something in there or you used a chocolate that has sugar and make the cookies stick to the paper. Let me know, happy to help, XOXO Carine.

  4. Is it meant to be 2 tablespoons of cocoa powder or teaspoons? i only ask because in the instagram video for the cookies, it looks like a lot more cocoa powder than 2 teaspoons. Thanks in advance!

    • The recipe on the blog is exact, the video may looks different but it is well what I am using. Video are teaser to show you “how to” precise ingredients are in the recipe card for sure! Enjoy the keto cookies and let me know how it turns out! XOXO Carine.

  5. 5 stars
    HI! These cookies are delicious! i used 3.4 grams of chocolate instead of 4 (because thats how much one bar was) and it turned out amazing. In that same batch I used almond meal instead of almond flour and it was a great consistency! These are now my mom’s favorite cookies! Thank you, Carine for an amazing recipe for ketogenics, and thank you for a great dessert this evening!

  6. 5 stars
    Oh my word! My husband made these cookies for me tonight and they are amazing! Thank you so much for sharing this recipe- what a treat!

    • I am so happy to read your comment! Thanks SO much for taking some time to comment and report back on those lovely chocolate cookies. Enjoy the blog recipes. XOXO Carine.

    • It won’t change the carbs as both are 0 carbs product. However stevia is much more sweeter and depending on brands you may need only 1-2 teaspoons, hard to say, it will also change the texture of the cookie as stevia doesn’t add bulk to baking and add a bitter aftertaste. Enjoy the recipe. XOXO Carine.

  7. what is the total carbs? I think it would help lots of people to put the total carbs and the fiber because i count total and not net.

    • The full nutrition panel with total carbs and breakdown with fat, fibre and protein is provided after the recipe card. Simply scroll down for details. Enjoy the cookies. XOXO Carine.

      • I made these and they turned into flat disc. I did all the ingredients step by step. Not sure what happened.

        • It might be the chocolate you used, too high in fat or you forget the egg or you used a thick almond flour like almond meal. I never had any issue with this recipe or received any similar feedback so I am surprised not sure what happened here. So sorry. Enjoy the low carb recipes on the blog, XOXO Carine.

  8. Hi Charlie, this looks delicious! I can almost taste it and cry!!! :’)
    Do you think i can substitute butter for coconut oil?! Im thinking butter because they both harden up!

    • Hi (I am Carine btw lol but love Charlie as a nickname, pretty cool ! ), So yes butter should work too, texture will probably be a bit different tho. Enjoy the cookies. XOXO Carine.