The perfect rich Keto Chocolate Cookies, under 2 net carbs each! This is the perfect keto dessert when you need to satisfy your sweet tooth.
The Perfect Keto Cookies
I’ve definitely mastered the perfect keto chocolate cookies! These cookies are soft and a little bit chewy. The best part about them is that they are made with basic keto pantry staples that you probably already have on hand. So when your sweet tooth starts calling, you can satisfy it without running to the grocery or blowing your keto diet.
As written, the cookies are just 1.4 net carbs each! If you are looking for other keto treats, you can try my favorite Keto Cheesecake Brownies or these delicious Keto Lemon Bars, just 2.4 net carbs each! Check out this list for 40+ more keto desserts for more sweet ideas, too.
Ingredients for Keto Chocolate Cookies
For this keto chocolate cookies recipe, you’ll need the following basic ingredients:
- Butter: prefer salted butter for this recipe.
- Coconut flour: almond flour is not a good substitute here.
- Keto Sweetener: Swerve or monkfruit sweetener
- Eggs: size large eggs
- Cocoa powder, Baking powder, and Salt
- Vanilla extract
- Sugar-free chocolate chips
What Are the Best Keto-Friendly Chocolate Chips?
I always use Lily’s sugar-free chocolate chips in my baked goods. They don’t have a weird aftertaste and they are widely available at most grocery stores. You can also buy them in many different flavors now so you can easily switch up the flavor of these cookies by using regular chocolate chips, peppermint, or salted caramel!
Can the Coconut Flour Be Substituted?
No, you need to make this recipe as keto coconut flour cookies. In my experience, almond flour or another keto flour won’t work. If you prefer an almond flour cookie recipe this is the BEST Keto Chocolate Chip Cookie! This Chocolate Sugar Cookie or these Double Chocolate Sheet Pan Cookies both use almond flour as well.
How to Make Keto Chocolate Cookies
This is one of my go-to low-carb chocolate desserts because it’s so quick and easy to make. Here are the basic steps:
- Combine the melted butter, coconut flour, sweetener, eggs, baking powder, cocoa powder, salt and vanilla.
- Fold in the chocolate chips. Use a standard size cookie scoop and scoop the cookie dough onto a greased baking sheet.
- Bake until done, then let cool completely before serving.
Why do I need to let the cookies cool?
Grain free flours do not have the same qualities as wheat based flours. They do not contain gluten, which makes them more likely to crumble. A hot coconut flour or almond flour cookie will crumble. For the perfect keto cookie that stays together, allow it to cool before moving.
Tips for Perfect Keto Cookies
- When you scoop out the cookie dough, make sure to leave room between the cookies as they tend to spread as they bake.
- Make sure to grease the cookie sheet well before adding the cookie dough. I prefer using a silicone baking sheet.
- I added Lily’s sugar-free chocolate chips. You can also add other things such as unsweetened coconut and pecans if you prefer.
How to Store Low Carb Chocolate Cookies
Allow cookies to cool completely, then transfer to an air-tight container. If left on the counter, they’ll need to be eaten within a week for the best taste and texture. If you’d like to store them longer, they’ll stay fresh in the fridge several weeks and in the freezer up to 3 months.
You can make the cookie dough in advance and store in the fridge up to 24 hours (makes it easy to bake fresh cookies for a sleepover or party) or even frozen. It’s easiest to scoop the cookie dough into individual cookies, freeze on a baking sheet for an hour, then transfer to a freezer bag. The cookie dough should be good 3-6 months. To cook from frozen, simply add 1-3 extra minutes to the cooking time.
More Keto Chocolate Recipes:
- Keto Chocolate Sugar Cookies
- Keto Chocolate Sheet Pan Cookies
- No-Bake Almond Butter Cookies
- Keto Dark Chocolate Cheesecake
- Keto Crockpot Candy
Want more? Check out this list of 40+ of the BEST Keto Desserts!
Keto Dark Chocolate Cookies
- Preheat oven to 350 degrees.
- In a medium size mixing bowl combine the melted butter, coconut flour, sweetener, eggs, baking powder, cocoa powder, salt and vanilla. Mix until a thick batter forms.
- Fold in the chocolate chips.
- Grease a baking sheet or line with a silicone baking sheet.
- Use a standard size cookie or ice cream scoop (about 1.5 inches wide) to scoop the batter onto the baking sheet. Lightly press the batter down (just lightly, do not flatten)
- Bake 8-10 minutes until cookies are set, allow to cool completely.