Keto Chocolate Cookies – Pecan Chocolate Cookies
By Carine Claudepierre
Published on 05/17/2022 - Last updated on 06/28/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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:
- Gluten-Free
- Dairy-Free
- Egg-Free Option
- Vegan Option
- Paleo
- Keto
- 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.
Ingredients
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.
Baking Tips
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.
Toppings
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
Storage Instructions
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:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Keto Chocolate Cookies
Ingredients
- 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 Granulated 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
Instructions
- 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.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
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.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
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
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.
If I changed the monkfruit to Stevie, what is an approximate measurement? Changes to carbs?
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.
THEY ARE AMAZING!!!!
Thanks for the lovely comment ! I hope you enjoy plenty of others recipe on my blog. XOXO Carine.
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.
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!
This recipe was a major failure. I followed the instructions and ingredients to the T. The chocolate was beautifuly melted and no sooner I added it to the egg miture it turned into a thick pasty mess and hi had yet to add any flour or cocoa powder which thickened it even more. They turned out a crumbly glob which was a shame because the batter flavor was amazing before cooking
It looks like you added a cold egg into hot melted chocolate which explain why the mixture turned into a thick paste. I recommend you take out the eggs out of the fridge 3 hours before using in the recipe. Also, make sure you are using a high fat chocolate >85% cocoa or sugar free stevia sweetened. Any chocolate that contains sugar or artificial maltitol won’t work well at all. I hope it helps. XOXO Carine.
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.