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:
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Keto Chocolate Cookies
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.