Low Carb Triple Chocolate Cookies
Indulge guilt-free with these rich and fudgy Low Carb Triple Chocolate Cookies, a decadent delight perfect for chocolate lovers on a keto-friendly or low-carb diet. Packed with layers of chocolate goodness, these cookies combine melted sugar-free dark chocolate, unsweetened cocoa powder, and sugar-free chocolate chips to create an irresistibly deep chocolate flavor. The use of almond flour and erythritol ensures a soft, chewy texture without the carbs, while a hint of vanilla enhances the richness. Ready in just 25 minutes from start to finish, these cookies are the ultimate dessert or snack for satisfying sweet tooth cravings while staying on track. Enjoy them fresh out of the oven or pair them with your favorite low-carb milk for the perfect treat.
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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.
In a large mixing bowl, whisk together the erythritol, eggs, and vanilla extract until well-combined and slightly frothy.
Pour the melted butter and chocolate mixture into the egg mixture and stir until smooth.
In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until a thick dough forms.
Gently mix in the sugar-free chocolate chips, ensuring they're evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
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!
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
Calories |
3203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.1 g | 354% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 375.8 g | 137% | |
| Dietary Fiber | 90.3 g | 322% | |
| Total Sugars | 7.7 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 588 mg | 45% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3032 mg | 65% | |
*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.
