Keto Chocolate Cookie – Simple, Fudgy, and Low-Carb

These Keto Chocolate Cookies taste rich and chocolatey without the sugar crash. Think soft centers, slightly crisp edges, and that classic cookie comfort—all made with low-carb ingredients. You don’t need fancy techniques or equipment, just a bowl and a baking sheet.

Whether you’re new to keto or a longtime pro, this recipe is easy, reliable, and deeply satisfying. Make a small batch for the week or double it for sharing.

What Makes This Special

These cookies combine almond flour, cocoa powder, and a touch of butter for a chewy-fudgy bite that feels like a bakery treat. They’re sweetened with a keto-friendly sweetener, so you get the dessert experience without the sugar.

The dough comes together in minutes and holds its shape well, which means fewer spread issues and more consistent results. You can keep them classic or add mix-ins like sugar-free chocolate chips, chopped nuts, or a hint of espresso.

Ingredients

• 1 1/2 cups blanched almond flour (fine texture works best)
• 1/4 cup unsweetened cocoa powder (Dutch-process for deeper flavor)
• 1/2 cup granulated erythritol or allulose (or your preferred 1:1 keto sweetener)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/3 cup unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2–4 tablespoons sugar-free chocolate chips (optional)
• 1–2 teaspoons brewed espresso or strong coffee (optional, boosts chocolate flavor)
• Flaky sea salt, for topping (optional but recommended)

How to Make It

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
   

   This prevents sticking and helps the cookies bake evenly.

2. Mix the dry ingredients. In a medium bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt until no lumps remain.
3. Whisk the wet ingredients. In a separate bowl, combine melted butter, egg, vanilla, and espresso (if using).
   

   Make sure the butter is warm, not hot, so it doesn’t scramble the egg.

4. Combine. Pour the wet mixture into the dry ingredients. Stir until a thick, scoopable dough forms.
   

   Fold in chocolate chips if using.

5. Scoop and shape. Use a tablespoon or cookie scoop to portion the dough into 10–12 balls. Place them on the baking sheet and gently flatten to about 1/2-inch thickness.
   

   These don’t spread much.

6. Top and bake. Sprinkle lightly with flaky sea salt. Bake for 9–12 minutes, until the edges are set and the centers look slightly soft.
   

   Do not overbake or they’ll turn dry.

7. Cool completely. Let the cookies rest on the sheet for 10 minutes, then transfer to a rack. They firm up as they cool, becoming chewy and fudgy.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days.
  

  Add a small piece of parchment between layers to prevent sticking.

• Refrigerator: Keeps well for 1 week. Chilling can make them a little firmer and fudgier.
• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm for 10–15 seconds in the microwave.
• Freeze the dough: Portion and flatten the dough, then freeze on a tray.
  

  Transfer to a freezer bag and bake from frozen, adding 1–2 minutes to the bake time.

Benefits of This Recipe

• Low in net carbs: Almond flour and a zero-sugar sweetener keep carbs in check while still delivering a treat.
• Satisfying texture: The combo of almond flour, cocoa, and butter creates a brownie-like center with lightly crisp edges.
• Customizable sweetness: You can adjust the sweetener to taste without affecting structure too much.
• Quick and simple: One bowl for wet, one for dry, and a 10-minute bake. Great for weeknights.
• Gluten-free by default: No wheat flour needed. Easily made dairy-free by swapping butter for coconut oil.

Pitfalls to Watch Out For

• Overbaking: These cookies should look slightly soft in the center when you pull them from the oven.
  

  They set as they cool.

• Using coarse almond meal: Coarse meal can make the cookies gritty. Choose fine blanched almond flour for a smoother crumb.
• Too much sweetener: Some sweeteners can crystallize and create a cooling aftertaste. Start with the listed amount and adjust next time if needed.
• Hot butter: If the butter is too hot, it can partially cook the egg and lead to greasy dough.
  

  Let it cool slightly first.

• Skipping salt: A pinch of salt sharpens the chocolate flavor. The optional flaky salt on top adds a great finish.

Recipe Variations

• Double Chocolate Chunk: Stir in extra sugar-free chocolate chunks and add 1–2 teaspoons heavy cream for more fudginess.
• Mocha Swirl: Increase espresso to 2 teaspoons and add a pinch of cinnamon. Finish with a dusting of cocoa after baking.
• Nutty Crunch: Fold in chopped pecans or walnuts for texture.
  

  Toast the nuts lightly first for deeper flavor.

• Mint Chocolate: Add 1/4 teaspoon peppermint extract to the wet ingredients. Pair with dark sugar-free chips.
• Coconut Macaroon Twist: Replace 1/4 cup of almond flour with unsweetened shredded coconut. Watch the bake time; coconut can brown quickly.
• Dairy-Free: Use coconut oil instead of butter and choose dairy-free chocolate chips.
  

  Add a pinch more salt to balance the coconut notes.

FAQ

How many net carbs are in each cookie?

It depends on your sweetener and chocolate chips, but a typical cookie (from 12) has about 2–3 net carbs. Check your ingredient labels and calculate based on your exact brands.

Can I use coconut flour instead of almond flour?

Not directly. Coconut flour is far more absorbent and would require extra eggs and fat.

If you only have coconut flour, look for a recipe specifically formulated for it.

Which sweetener works best?

Erythritol blends provide structure and a classic cookie bite, while allulose gives a softer, chewier texture with less cooling effect. Monk fruit blends can also work if they measure 1:1 with sugar.

Do I need to chill the dough?

Usually no. This dough holds its shape well.

If your kitchen is warm or the dough feels sticky, chill for 15–20 minutes for easier handling.

Why did my cookies turn dry?

They were likely overbaked or the sweetener crystallized too much. Pull them when the centers look slightly underdone, and consider using a mix of allulose and erythritol for a softer texture.

Can I make them egg-free?

Yes. A flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 10 minutes) works.

The texture will be a bit more tender but still delicious.

How do I get that shiny, crinkly top?

Use some allulose, don’t overmix, and slightly underbake. A small splash of heavy cream can also help create a glossy finish.

Can I add protein powder?

You can, but no more than 2 tablespoons. Reduce almond flour by the same amount and watch the bake time, as protein can dry cookies out.

What cocoa powder should I use?

Dutch-process cocoa gives a smoother, deeper chocolate flavor.

Natural cocoa works too, but the taste will be a bit brighter and more robust.

How do I make them larger or smaller?

For mini cookies, bake 7–8 minutes. For large cookies, make 8 portions and bake 11–13 minutes. Keep an eye on the edges to avoid overbaking.

Wrapping Up

These Keto Chocolate Cookies deliver big chocolate flavor with a short, simple ingredient list. They’re fast to make, easy to customize, and fit neatly into a low-carb lifestyle. Keep a batch on hand for weeknight treats or last-minute guests, and tweak the add-ins to match your mood. Once you taste how fudgy and satisfying they are, they’ll become a regular in your dessert rotation.