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Keto Chocolate Cookies

Deep, rich, fudgy, and completely flourless homemade keto chocolate cookies!

Easy Flourless Chocolate Pixie 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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The Best Easy Keto Chocolate Cookies

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 Cheesecake5 Ingredients

Keto Chocolate Cookie Ingredients
Flourless Cookie Dough

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!

Easy Keto Chocolate Cookies Recipe
Pin it now to save for laterPin Recipe

Keto Chocolate Cookies

Rich, fudgy, and completely flourless keto chocolate cookies!
4.93/5 (14)
Total Time 11 minutes
Yield 8 – 12 cookies



  • 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


The recipe was adapted from these Keto Cookies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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4.93/5 (14)

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Published on December 16, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Leave a comment or reviewLeave a rating
  1. 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!

  2. 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.

  3. Jenna says

    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! ?

  4. 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.

  5. 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!

    • 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!!

  6. 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?

  7. 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

  8. 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!

  9. 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!

  10. 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!!

  11. 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.

  12. 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!

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