Keto Chocolate Striped Cookies
Indulge your sweet cravings the low-carb way with these irresistible Keto Chocolate Striped Cookies! This delightful recipe combines the rich, bittersweet flavor of cocoa with the subtle sweetness of vanilla to create beautifully striped, melt-in-your-mouth cookies that are as elegant as they are satisfying. Made with almond flour, sugar-free dark chocolate chips, and granulated erythritol, these cookies are perfectly keto-friendly, gluten-free, and free from refined sugars. With just 20 minutes of prep time and 15 minutes in the oven, you’ll have a batch of buttery, soft cookies that are perfect for snacking, hosting, or a post-dinner dessert. Serve them with a steaming cup of coffee or tea, and enjoy a guilt-free treat that looks bakery-worthy but is 100% homemade with wholesome ingredients.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.75 cup Granulated erythritol
- 0.5 cup Butter
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.33 cup Sugar-free dark chocolate chips
- 5 drops Stevia or monk fruit drops
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix almond flour and baking powder. Set aside.
In a large mixing bowl, cream together the butter and granulated erythritol until light and fluffy.
Add the vanilla extract and egg to the butter mixture, beating well until fully incorporated.
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Divide the dough into two equal portions. In one portion, fold in the unsweetened cocoa powder and sugar-free dark chocolate chips.
For the vanilla dough, add stevia or monk fruit drops and mix until combined.
On a clean surface, roll out both the chocolate and vanilla dough separately into logs of about the same length.
Twist the two logs together gently to form a striped pattern, then cut into 1/2 inch thick cookies.
Place the cookies onto the prepared baking sheet, leaving adequate space between each.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly browned.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 8.4 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 474 mg | 36% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
