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–+ servings
Keto Chocolate Cookies

Delicious Keto Chocolate Cookies That Melt in Your Mouth

These Keto Chocolate Cookies are a quick and easy dessert that satisfies sweet cravings without guilt.
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Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 56 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Keto
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Finely Ground Almond Flour Can substitute with coconut flour
  • 1/2 cup Cocoa Powder Use unsweetened
  • 1/2 tsp Salt Use sea salt or kosher salt
  • 1 tsp Baking Soda Ensure freshness
For Sweetening and Texture
  • 1 cup Mini Chocolate Chips Use sugar-free
  • 1/2 cup Powdered Sugar or Powdered Erythritol Erythritol for keto compliance
For Binding and Moisture
  • 1/4 cup Milk of Choice Almond or coconut milk for vegan
  • 1/4 cup Coconut Oil Can substitute with extra milk
Optional Coating
  • 1/4 cup Powdered Sugar or Erythritol For rolling before baking

Equipment

  • mixing bowl
  • Whisk
  • Baking sheet
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Combine the almond flour, cocoa powder, salt, and baking soda in a mixing bowl.
  3. Add the milk of choice and melted coconut oil to the dry ingredients and stir until a dough forms.
  4. If the dough is too wet, chill in the refrigerator for 15-30 minutes.
  5. Scoop out portions of dough and roll into balls, placing them on a baking tray.
  6. Flatten each ball with a fork or spoon to create decorative shapes.
  7. Bake for about 11 minutes until the edges are set and centers are soft.
  8. Let the cookies cool on the tray for several minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 5gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 50mgPotassium: 70mgFiber: 3gSugar: 1gCalcium: 2mgIron: 5mg

Notes

For maximum freshness, store cookies in an airtight container at room temperature for up to a week. Refrigerate for up to 2 weeks or freeze for up to 3 months.

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