Keto Double Chocolate Cookies
Indulge your chocolate cravings guilt-free with these irresistible Keto Double Chocolate Cookies! Made with almond flour, rich unsweetened cocoa powder, and sugar-free dark chocolate chips, these cookies are the perfect low-carb treat for chocolate lovers. Soft, fudgy, and packed with a decadent double dose of chocolate, they’re sweetened naturally with granulated erythritol, making them keto-friendly and diabetic-conscious. With just 15 minutes of prep time and a simple one-bowl mixing method, these cookies are as easy to make as they are to devour. Whether you’re following a keto diet or simply looking for a healthier dessert option, these cookies deliver all the sweetness you crave without the carbs. Perfect with an afternoon coffee or as a satisfying after-dinner treat, they’ll have you reaching for seconds—and maybe even thirds!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated erythritol until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, mixing until well combined.
Gradually incorporate the dry ingredients into the wet ingredients using the mixer on low speed until just combined.
Fold in the sugar-free dark chocolate chips with a spatula or spoon.
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.
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.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.3 g | 316% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1937 mg | 84% | |
| Total Carbohydrate | 330.5 g | 120% | |
| Dietary Fiber | 81.2 g | 290% | |
| Total Sugars | 7.7 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 456 mg | 35% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 2297 mg | 49% | |
*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.
