These rich Keto Double Chocolate Sheet Pan Cookies have just 3.6 net carbs each and require no chilling! This is the perfect quick and easy keto dessert recipe!

My 3 year old nephew is the pickiest child I’ve ever met. Dinner time with him is always a battle. There is only one food in the world that he eats without being gently coaxed, you guessed it, chocolate. This child is a certifiable choco-holic. He adores chocolate in any shape or form.

These Keto Double Chocolate Sheet Pan Cookies are easy, delicious, low carb, naturally gluten free, and toddler approved! This is a richer version of my Keto Sheet Pan Cookies. Just like my previous version this recipe requires no chilling, which means they come together in a snap. 

What ingredients do you need to make Keto Sheet Pan Cookies?

• Almond Flour
• Cocoa Powder
• Baking Soda
• Salt
• Salted Butter
• Golden Monkfruit
• Vanilla extract
• Egg
• Lily’s dark chocolate chips
• Pecans

How do you make Keto Sheet Pan Cookies?

1. Begin by preheating your oven to 350 degrees. Line a jelly roll pan with parchment paper so the cookies are easy to remove from the pan, set aside.
2. In a small bowl combine the almond flour, cocoa powder, baking soda, baking powder and salt.
3. Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in a stand mixer bowl until creamy.
4. Add the egg and egg white, beating the mixture on low speed. Gradually pour in the almond flour mixture. Mix in Lily’s Dark Chocolate Chips and pecans.
5. Turn the cookie dough out onto the parchment paper lined pan and carefully press evenly to the edges of the pan.
6. Bake for 15 minutes at 350 degrees, the cookies will be lightly brown and set. Allow the cookies to cool before removing from the pan and slicing. 

How many net carbs are in Keto Sheet Pan Cookies?

When cut into 24 equal portions, you get square portions, that are about the size of a regular cookie. Each portion has just 3.6 net carbs! 

Can I use a different flour?

No, for this recipe you need to use almond flour. You just won’t get the same results with coconut flour. If you have an almond allergy these Keto Chocolate Cookies use coconut flour. 

What size pan do I use for Keto Sheet Pan Cookies?

This recipe fits a traditional jelly roll pan that measures 15×10. Be careful to check your pan size and make sure you are using the correct size. If you use a larger pan the cookies will be very thin. 

Other Keto Desserts

One of my favorites are these Keto Cheesecake Stuffed Brownies. They combine two of my favorite treats into one delicious dessert. At around 2 net carbs a slice, this is something you can fit right into a keto lifestyle. Some other keto recipes I love are:

• The Best Keto Lemon Bars (under 3 net carbs a slice)
• Keto Chocolate Cheesecake (with a chocolate covered strawberry on top!)
• Peanut Butter Fudge (2 net carbs a slice)
• Keto Fruit Pizza (yes! It’s really low carb!)

Continue to Content

Keto Double Chocolate Sheet Pan Cookies

Yield: 24

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These rich Keto Double Chocolate Sheet Pan Cookies have just 3.6 net carbs each and require no chilling! This is the perfect quick and easy keto dessert recipe!

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Ingredients

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup (1 stick) butter, softened
• 3/4 cup packed golden monkfruit sweetener
• 1 1/2 teaspoon vanilla extract
• 1 large egg + 1 large egg white
• 1 1/2 cup Lily's chocolate chips
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350 degrees.
2. Line a jelly roll pan with parchment paper so the cookies are easy to remove from the pan, set aside.
3. In a small bowl combine the almond flour, cocoa powder, baking soda, baking powder and salt.
4. Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in stand mixer bowl until creamy.
5. Add the egg and egg white, beating the mixture on low speed.
6. Gradually pour in the almond flour mixture.
   Mix in Lily’s Dark Chocolate Chips and pecans.
7. Turn the cookie dough out onto the parchment paper lined pan and carefully press evenly to the edges of the pan.
8. Bake 15 minutes at 350 degrees, the cookies will be lightly brown and set.
9. Allow the cookies to cool before removing from the pan and slicing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  USA Pan Bakeware Jelly Roll Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly
• 
  Dark Chocolate Chips by Lily's | Stevia Sweetened, No Added Sugar, Low-Carb, Keto Friendly | 55% Cocoa | Fair Trade, Gluten-Free & Non-GMO | 9 ounce, 3-Pack

Nutrition Information:

Yield: 24 Serving Size: 1 slice
Amount Per Serving: Calories: 117Total Fat: 8.4gCholesterol: 17.9mgSodium: 78mgCarbohydrates: 7.9gNet Carbohydrates: 3.6gFiber: 4.3gSugar: 0.3gProtein: 2.2g