Low Carb Triple Chocolate Cookies
Indulge in the rich, decadent flavors of these Low Carb Triple Chocolate Cookies, a must-try treat for chocolate lovers on a keto or low-carb lifestyle. Bursting with layers of chocolatey goodness, these cookies combine melted sugar-free dark chocolate, velvety unsweetened cocoa powder, and gooey sugar-free chocolate chips for an irresistible triple-threat dessert. Made with almond flour and erythritol, they deliver a soft, chewy texture without the carb overload. Ready in just 25 minutes, these easy-to-make cookies are perfect for satisfying sweet cravings while keeping things keto-friendly. Serve them warm with a glass of almond milk or enjoy as a post-dinner indulgence—either way, these guilt-free chocolate cookies are bound to become a household favorite!
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Ingredients
- 1 cup Unsalted butter
- 4 oz Dark chocolate (sugar-free, roughly chopped)
- 0.75 cup Erythritol (or preferred low-carb sweetener)
- 2 Large eggs
- 1 tsp Vanilla extract
- 1.5 cups Almond flour (blanched and finely ground)
- 0.25 cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 0.25 tsp Salt
- 0.5 cup Sugar-free chocolate chips
Directions
Step 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a microwave-safe bowl, melt the butter and dark chocolate together in 30-second intervals, stirring between intervals, until smooth. Allow the mixture to cool slightly.
Step 3
In a large mixing bowl, whisk together the erythritol, eggs, and vanilla extract until well-combined and slightly frothy.
Step 4
Pour the melted butter and chocolate mixture into the egg mixture and stir until smooth.
Step 5
In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
Step 6
Gradually fold the dry ingredients into the wet ingredients until a thick dough forms.
Step 7
Gently mix in the sugar-free chocolate chips, ensuring they're evenly distributed throughout the dough.
Step 8
Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft. Be careful not to overbake!
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (860.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3202.9 |
| Total Fat 276.1g | 0% |
| Saturated Fat 116.4g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 1214.3mg | 0% |
| Total Carbohydrate 375.8g | 0% |
| Dietary Fiber 90.3g | 0% |
| Total Sugars 7.7g | |
| Protein 76.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 587.6mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 3031.7mg | 0% |
Source of Calories