Keto-Friendly Double Chocolate Chip Cookies
Soft, fudgy, keto-friendly double chocolate chip cookies made with almond flour, cocoa powder, and sugar-free chocolate. Rich, chocolaty, low-carb, and ready in under 20 minutes.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
3/4 cup super-fine almond flour
1/4 cup cocoa powder
1/3 cup granulated stevia/erythritol blend
1/4 tsp baking soda
1/8 tsp xanthan gum
Pinch of sea salt
1/4 cup melted butter (or coconut oil)
1/2 tsp vanilla extract
2 large eggs, room temperature
2 oz stevia-sweetened dark chocolate chips (or chopped chocolate)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking sheet or use a non-stick sheet.
- In a large mixing bowl, whisk together almond flour, cocoa powder, sweetener, baking soda, xanthan gum, and salt.
- Add melted butter, vanilla, and eggs. Stir until fully combined; batter will be softer than traditional cookie dough.
- Stir in chocolate chips.
- Spoon batter into 12 mounds on the baking sheet, spacing them about 1 inch apart.
- Bake for 10–12 minutes, until cookies spring back slightly when touched.
- Cool on the baking sheet for 2–3 minutes before transferring to a cooling rack.
Notes
Add chopped pecans or walnuts for extra texture.
Use dark cocoa powder for a richer chocolate flavor.
Add a pinch of instant espresso powder for a mocha twist.
Sprinkle sea salt on top before baking for a gourmet finish.
Store at room temperature for 4 days, refrigerate for 1 week, or freeze up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 1g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
