Deep, rich, fudgy, and completely flourless homemade keto chocolate cookies!
Keto Chocolate Cookies
Don’t be surprised if the entire batch quickly disappears.
The recipe can be vegan, gluten free, soy free, low carb, paleo, and keto friendly.
It’s been a while since I last posted a keto recipe, and I’ve received a ton of emails from you guys about it. Hopefully these delicious seven-ingredient chocolate fudge cookies can more than make up for it!
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I first made the non keto version of this recipe with regular powdered sugar and LOVED them.
Then I sent the recipe to my mom, asking if she could test them out with erythritol.
She’s not on a keto diet and is usually very skeptical of anything low-carb (She loves carbs!!), so I wasn’t sure what to expect.
But a few hours later, I received a text with a bunch of chocolate cookie photos. It said:
“Possibly my newest favorite cookie of all times.”
So there’s that.
Also Try This Keto Cheesecake – 5 Ingredients
Chocolate Cookie Ingredients
Instead of regular flour, these cookies are made with almond flour, so they’re great for someone on a low carb or gluten free diet.
If you want to make them keto, use powdered erythritol as the sweetener.
Or the recipe also works with regular powdered sugar or unrefined powdered sugar, which you can make by simply pulverizing coconut sugar or raw sugar in a blender until powdered.
So you have lots of options here… Just don’t skip the mini chocolate chips!
More Cookie Recipes:
Snowball Cookies
Lemon Meltaway Cookies
Chocolate No Bake Cookies
Vegan Peanut Butter Cookies
Healthy Cookies Recipes
Healthy Chocolate Chip Cookies
And of course the classic Vegan Chocolate Chip Cookies – one of the most popular recipes on my blog.
Above – watch me make the keto chocolate cookies!
Keto Chocolate Cookies
Ingredients
- 1 cup finely ground almond flour
- 2 tbsp cocoa powder
- scant 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 cup mini chocolate chips or sugar free chocolate chips
- 3 tbsp powdered sugar or powdered erythritol
- 2 tbsp milk of choice
- 1 tbsp coconut oil or additional milk
- optional powdered sugar or erythritol to coat
Instructions
- Preheat oven to 325 F. Stir dry ingredients very well. Add wet to form a dough. (If you’re a visual person, feel free to watch the quick video above of me making the cookies.) If too wet, refrigerate until firm enough to roll into balls with your hands or a cookie scoop. Bake on a greased or parchment-lined tray for 11 minutes. If you want flatter cookies, press down with a fork or spoon. Let cool before handling. If desired, roll in additional powdered sugar or erythritol. Note: Don’t omit or cut back on the amount of chocolate chips or the cookies will not be as fudgy and delicious!View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Keto Chocolate Recipes
(Super EASY To Make!)
Keto Muffins – 6 Ingredients
(Cheesecake only, use your favorite crust)
Jake says
I made the recipe this morning! While I haven’t sampled the cookies yet, they smell amazing. If the final product resembles your keto mug cake, I’ll be quite content with the results. I used 3 tbsp coconut milk (plus a bit of water), Lily’s chocolate chips, Dutch process cocoa, and homemade almond flour. Sorry that my cookies aren’t as attractive as yours!
Jake says
Hopefully the image will upload this time?
Jason Sanford says
Thank you so much for making them! Actually they look delicious 🙂
Jason (media relations), and Katie
Nancy Morin says
Can these be made with regular flour instead of almond?
Jason Sanford says
Hi! We’ve only tried this one with almond flour, but she does have a regular-flour version in her cookbook. Or if you don’t have the book, it’s similar to this recipe (just omit the peanut butter and roll them in powdered sugar before baking): https://chocolatecoveredkatie.com/2017/12/18/chocolate-peanut-butter-cookies/
Jason (media relations)
Nancy says
Thanks!
Kimberly says
Two days ago I thought about making dark chocolate raspberry thumbprint cookies, did a cursory search for a base recipe, found nothing, but it didn’t matter because I didn’t have the time. When I saw this recipe in my box this morning, and actually now have the time, I got right to it.
I adapted the recipe a bit (subbed out 24 gr. almond flour for oat flour; subbed 18 gr. coconut sugar and 1/8 t. stevia for 10X, used 2 1/2 T. almond milk plus 1/2 T. veg oil; subbed 1 1/2 oz. chopped 72% fair trade dark chocolate for the chips) and ended up with exactly what I had in mind when I first envisioned the thumbprint.
As always, thanks CCK, for your excellent recipes.
Chocolate Covered Katie says
That sounds even better than my version!
pym says
Would rice flour work?
Chocolate Covered Katie says
Sorry I haven’t tried it!
Nina says
These are amazing!
Jenna says
YUM!!
I used 5 tbsp of powdered (in magic bullet) allulose instead of erythritol (allulose is not as sweet), and I used 2 tbsp of cream and 1 tbsp of melted butter instead of milk / coconut oil and Lily’s chips. They came out like the most delicious soft brownie cookies ever! Not as planned, but delish! ?
Paige Cassandra Flamm says
These look so good! I know what I’m making when the kids go to bed for the night1
Kim Yuzon says
Amazing! Super chocolatey. I only had 3/4 cup of almond flour, so I topped up with coconut flour and reg gf all purpose. My dough was a bit dry because of my substitution, so I added 4 or 5 tablespoons of coconut milk instead of two. So, so good. Like Katie’s mom, these might be my new favorite cookie.
Chocolate Covered Katie says
❤?
Luis says
Made these for my step-mom who eats Keto, and I modified them to be Mexican Chocolate by adding cinnamon and cayenne. Also finished them with coarse sea salt as they were cooling. Because of the added dry ingredients it was a little drier than I would have liked, but the flavor was still great!
Jason Sanford says
I am definitely trying your idea! Especially the sea salt part.
brianne says
I did a batch like that also but added the sea salt into the batter. I also added more almond milk and coconut oil to make sure they weren’t dry. My family loved them!!
Julie M. says
I have an almond allergy, and I am diabetic; therefore, I cannot use almond flour. What other type(s) of flour would work in this recipe?
Thanks!
Jason Sanford says
Pecan flour works! https://amzn.to/2SWzwRn
Martha Ann says
My cookies crumbled. How do I keep them together? Were they not cooked enough? This is new oven for me and think it may be a bit slow. Any ideas? I love how healthy they are and want to try the cayenne/ cinnamon version.
Jason Sanford says
Hmm, not sure! Mine don’t crumble, but I guess it depends on the specific ingredients and size of the cookies? How big did you make yours? Smaller ones that are fatter (so don’t flatten) would probably have the best chance of staying together no matter what! What ingredients did you use? Jason
Roy Sovis says
After making this recipe about a half dozen times and doubling it each time, I have tried and learned a few things.
I added 3/4 cup mini, semi-sweet chocolate chips with a splash of milk chocolate chips. It made the cookies have fudge-like inside.
I used Almond Milk only and I played around with the amount and settled on 4.5 tablespoons for the perfect amount of moisture.
Lastly, rather under cook than overcook!
Excellent recipe! Thanks for posting it!
Lydia says
Do we have a carb count on these yum yum S somewhere in the ad?
Jason Sanford says
Yup! Full nutrition facts are linked under the recipe ingredients/instructions 🙂
Taylor says
These were sooo good!! I’ve tried a lot of keto desserts and this was by far my favorite. I used 3tbsp of unsweetened almond milk. I didn’t have any chocolate chips but I had a Lily’s extra dark chocolate bar that I chopped and used. Coated them in swerve powdered sugar. Definitely making again!
Carol says
I used the Lilys as well! YUMO
Traci says
So easy to make and they’re delicious 😋 Problem is I can eat them all !!!!!
Jumanah says
I tried these out and they were amazing!! I had to add some more milk because my mixture was too dry for some reason. . . but other than that, everything was great. I put them in the oven for 10 minutes and then let them out to firm up. The cookie was soft and the chips were melty. I 100% recommend!!
Lynn says
I have just made my 4th batch of these in a week or more. They are absolutely delicious. I used heavy cream because I didn’t want to open a container of almond milk just for 3 tbsp. I have a gas oven so just leave them in for 8 min. and let cool on pan. Yummy, yummy in my tummy.
Judy says
I live at 6500 ft. Any adjustments for high altitude? My muffins collapsed.
Jan says
Can I substitute erythritol with monk fruit? Will it change the taste?
CCK Media Team says
Hi do you mean like lakanto or swerve? If so, those work!
Carol says
These were YUMMY – I used coconut oil and they had a slight coconut taste which I totally dug. They were very tasty and filling!