Keto Chocolate Cookies – Pecan Chocolate Cookies
Keto Chocolate Cookies are easy low-carb brownie cookies made with almond flour, coconut oil, and unsweetened cocoa powder.
These Chocolate Cookies are 100% Gluten-free and dairy-free with a vegan option.
What Are Keto Chocolate Cookies?
Keto Chocolate Cookies are almond flour based cookies rich in chocolate flavors and made with a touch of almond flour.
They are very low in carbs with only 1.3 grams of net carbs per cookie.
Why You’ll Love These Cookies
These cookies have a crunchy shell and a soft, moist center, and they are:
- Egg-Free Option
- Vegan Option
- Ready in about 20 Minutes
How To Make Keto Chocolate Cookies
If you don’t know what to choose between a brownie or a cookie, these keto chocolate cookies are the ones you want to make right now.
I love my fudgy chocolate avocado cookies, but when I don’t have avocados, these are the cookies I make instead.
These 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.
You only need a few simple ingredients to make those.
- Sugar-Free Chocolate Chips – I always used stevia-sweetened chocolate chips, which are already sweet compared to unsweetened chocolate.
- Sugar-Free Crystal Sweetener – erythritol or monk fruit are my two favorites.
- Almond Flour – Almond flour or almond meal anything works. Learn how to choose your Keto Flours.
- Egg – Use a poultry egg or one flax egg if vegan. 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 these keto chocolate cookies a little rise.
- Salt – optional but so delicious to balance the chocolate flavor.
- Vanilla Essence – optional – I love vanilla in baking.
These sugar-free cookies really get chewy the next day.
Just after baking, the texture is fudgy and closer to a brownie, but the longer you store them in the cookie jar, the chewier they become.
I actually love both textures. As with any of my keto cookie recipes, I recommend cooling them down for 10 minutes on the cooking sheet before transferring them to a cooling rack.
It ave the cookie some time to firm up, and they will hold better together.
You can add anything you like to these cookies. My favorite additions are:
- Chopped Pecans or chopped walnuts
- More sugar-free chocolate chips
- Peanut Chunks
- Sliced Almonds
You can store these keto chocolate cookies in a cookie jar for up to 5 days.
The texture is soft and close to a brownie’s when they are fresh. The texture changes the next day, becoming chewier in the center and crispier on the border.
Other Keto Cookie Recipes
I have plenty of keto-friendly cookie recipes for you to try:
Keto Chocolate Cookies
Want My Kitchen Equipment?
- 4 ounces Sugar-free Chocolate Chips I used stevia-sweetened dark chocolate chips
- 2 tablespoons Coconut Oil
- 1 large Egg at room temperature (or flax egg if vegan)
- ⅓ cup Crystal Sweetener
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ cup Almond Flour
- 2 teaspoons Unsweetened Cocoa Powder
- ¼ cup Pecan Nuts or sugar-free chocolate chips
- Preheat the oven to 350°F (180°C).
- Prepare a cookie sheet with parchment paper. Spray some oil if needed – depending on whether your parchment paper sticks to baked goods or not, 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, in 30-second bursts, stirring between to prevent the chocolate from burning. Set aside.
- Meanwhile, in a medium mixing bowl, beat egg, 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 and 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 prevent the batter from drying out. The batter will thicken again and will look like a brownie batter, thick but still runny. If your almond flour is coarse, you can also see some tiny bits of almond flour. It's fine.
- Stir in the chopped pecan nuts or chocolate chips. 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 cookie. I made 2 rows of 3 cookies on my cookie sheet.
- Bake for 10-14 minutes or until the edges are cooked. The middle stays soft and that is normal. I found 12 minutes to be perfect for a brownie texture.
- Remove the cookie sheet from the oven, and cool down for 10 minutes on the sheet.
- Transfer your cookies to a cooling rack using a spatula that you slide under each cookie to prevent them from breaking. They are still soft.
- Cool down for 10 more minutes on the rack.
- Store in a cookie jar for up to 5 days. The texture is soft and close to brownie when fresh. The texture changes the next day, becoming chewier in the center and crispier on the border.
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Preparation:Under 30 Minutes
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.
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In the directions you mention having “thin” almond flour in a recipe. What do you mean by thin almond flour? I use fine to very fine flour from Honeyvile Farms brand out of Utah. The term thin almond flour is not something I have read any where else but on your recipes. Btw your recipes are perfect for my daughter who have a serious GI condition. The only thing I have to be very cautious of is dairy. That is very easy to get around with your recipes. Thank you for that.
Sorry, i am French and its an English misspelling error, I meant fine. I updated the post. Enjoy, XOXO Carine
These are great! I’m wondering if there is a way to make them bigger mine were pretty flat.
Sure, you can make bigger cookies if you prefer. If they flatten too much, you can refrigerate the dough 10 minutes before rolling into cookie dough balls. Enjoy, XOXO Carine
My Honey came accross this recipe because I wanted to make a keto chocolate cookie. How very happy I am that he did! This cookie is fantastic. Simly fantastic. The appearance of mine were not as good as yours, but the taste and the texture made it worth the while. I followed your recipe exactly. Thank you, thank you, thank you. I can’t wait to try some of your other recipes.
Thank you for your lovely feedback! I am so happy you found my blog. Enjoy the keto recipes around here, XOXO Carine
Hi, I’ve just tried baking these and the kitchen smells incredible however my mix was very dry and crumbly once bakedl. I wanted to ask if you use one or two eggs. The recipe says one in the ingredients list but “eggs” in the instructions. Obviously another egg would make my batter a bit looser. I also used Lindt 85% which I now changes the fat quantity however I added an extra tablespoon of coconut oil to compensate for this. Any advise would be greatly appreciated as I need these in my life!
The reason why your batter is dry may be because you are using 85% cocoa chocolate, it still contains sugar. I am using sugar free chocolate, it has no sugar and contains way more fat too. AnoTher reason could be the size of the egg, I use ONE large egg and always at room temperature, cold egg dry out cookie dough. You can compensate by adding a bit more oil 1 or 2 teaspoon. I hope it comes better next time. Enjoy the recipe, XOXO Carine
These were so good! I’m glad I made double the amount.I improvised since I didn’t have monk fruit but I will buy it to make this recipe next time. My 5 and 3 yr old loved these brownie cookies!
These cookies are fantastic. Can they be frozen, to last longer?
Thank you! Yes sure I freeze my cookies in a zip bags and defrost on the counter the day before, Enjoy the recipes on the blog, XOXO Carine
Made these today and they’ve completely changed my life. The absolute BEST cookie I’ve had in a long time. It’s SO chocolatey, SO decadent, SO AMAZING.
Thank you SO much for such a nice review. I am so happy you enjoy the chocolate cookies and I can’t wait to see which recipe you are gonna try next, XOXO Carine
I think with a bit more trial these will be edible, as is I find the recipe extremely sweet, practically inedible for my tastes. However I do have this issue with almost any recipe from America. they aren’t cheap to make though so not sure if the trial and error would be worth it. But it has by far the best texture, and sweetness aside, the best taste of anything I have tried so far.
If the sweeteness is ‘wrong’ maybe your sweetener brand is not right. What did you use? In US Swerve and Lakanto crystal are the best for my recipes. Let me know, I am happy to help, XOXO Carine
I just made these after trying your peanut butter keto cookies.
These cookies were out of this world, by far the best keto cookies I have had.
Thank YOU! I am so happy to read this. Enjoy the keto cookies recipe on the blog, XOXO Carine
Hi, these look great… I have Splenda and I also have Swerve Powdered sugar… will either one of those work ??
Hi Abby, Swerve is what works the best in my recipes I usually use the crystal version but the powdered should work as well, it may make the cookeis a bit dryer tho. Enjoy, Carine
It was the egg! Amazing the difference a room temperture egg makes.
You see ! Amazing how it is important to bring all ingredients at room temp. So glad you find the issue. Happy holidays, XOXO Carine
Can I use dates for the sweetener or would that throw off the moisture balance?
I barely use dates in my recipes as they are high in sugar and I can’t eat them so I am unsure what it will. Note that the recipe won’t be keto low carb if you do. Enjoy, XOXO Carine.
Delicious !!! They get better as time passes in a cookie jar. Instead of the chocolate chips (stevia) I used 100% dark chocolate which I melted with the coconut oil. Even with the higher fat content, the cookies came out nice and they have an intense dark chocolate smell/taste ! They are a bit crumbly but that is perfectly fine. Mille mercis xoxo
I am so glad you enoy this recipe! Thanks so much for trying more of my recipes, XOXO Carine.
I was looking for an easy new recipe and found this. I made them immediately and they turned out perfect. I did add some white chips and pecans. Thank you!
Everyhing is so much better with chocolate chips yum! Enjoy the blog recipes, XOXO Carine
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. can i use all coconut flour for this recipe? thanks!
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.
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.
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.
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.
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!
My pelasure! Thanks to you for trying my blog recipes. Enjoy the low carb recipes on the blog. XOXO Carine