Keto Double Chocolate Cookies
Indulge your sweet tooth without breaking your keto goals with these rich and fudgy Keto Double Chocolate Cookies! Made with almond flour, unsweetened cocoa powder, and sugar-free dark chocolate chips, these low-carb treats are the perfect balance of decadence and guilt-free satisfaction. The soft, chewy texture paired with bursts of melted chocolate in every bite makes them irresistible, while the use of granulated erythritol keeps them completely sugar-free. Ready in just 27 minutes, these cookies are quick to whip up and yield 18 servings, making them ideal for keto-friendly meal prep or sharing with friends and family. Perfect as a snack, dessert, or even a gift for chocolate lovers, this easy recipe proves that a ketogenic lifestyle can still be deliciously indulgent!
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Ingredients
- 1.5 cups almond flour
- 0.33 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup sugar-free dark chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Set aside.
Step 3
In a large bowl, use an electric mixer to cream the softened butter and granulated erythritol until light and fluffy, about 2-3 minutes.
Step 4
Add the egg and vanilla extract to the butter mixture, mixing until well combined.
Step 5
Gradually incorporate the dry ingredients into the wet ingredients using the mixer on low speed until just combined.
Step 6
Fold in the sugar-free dark chocolate chips with a spatula or spoon.
Step 7
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the dough balls slightly with your fingers.
Step 8
Bake for 10-12 minutes, or until the edges are set and the cookies are slightly puffed. They will continue to firm up as they cool.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (738.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2829.4 |
| Total Fat 246.3g | 0% |
| Saturated Fat 111.2g | 0% |
| Cholesterol 444.3mg | 0% |
| Sodium 1937.1mg | 0% |
| Total Carbohydrate 330.5g | 0% |
| Dietary Fiber 81.2g | 0% |
| Total Sugars 7.7g | |
| Protein 66.4g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 456.5mg | 0% |
| Iron 31.2mg | 0% |
| Potassium 2297.3mg | 0% |
Source of Calories