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This is my best keto chocolate cookies recipe – it has double the chocolate! I’ve been looking for ways to use my favorite ChocZero Sugar-Free Dark Chocolate Chips every chance I get lately, and these cookies were a great use for ’em.
These cookies are not only studded with chocolate chips, they’re inside the cookie dough, too… which makes for an ultra rich, ultra moist and chewy double chocolate cookie dough. If you love keto chocolate chip cookies but want an extra dose of chocolate, then these keto double chocolate chip cookies are for you. You’re welcome. 😉
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How To Make Keto Chocolate Cookies
Easy keto chocolate cookies take just 15 minutes to prep, let me show you how to make them:
- Melt chocolate. In a double boiler over low heat, melt 1 package of ChocZero Sugar-Free Dark Chocolate Chips. Remove from heat and set aside to cool to lukewarm.
- Beat butter and sweetener. Use a hand mixer or stand mixer to beat together the butter and monk fruit allulose blend, until fluffy.
- Add wet ingredients. Beat in egg, vanilla, and salt.
- Add melted chocolate. Beat in the melted chocolate.
TIP: Be sure the chocolate is lukewarm, not hot, when you add it. Otherwise, you might cook the batter.
- Add dry ingredients. Beat in almond flour, 1/2 cup at a time. If you’re using xanthan gum, sprinkle it in, then beat again.
TIP: Xanthan gum is recommended for extra chewy chocolate cookies. But if you don’t want to use it, it’s okay to skip.
- Chill. Chill the dough in the fridge, until it’s not too sticky to work with.
- Scoop. Scoop the keto chocolate cookie dough onto parchment lined baking sheets, then flatten into cookies.
- Bake. Bake until the tops are no longer sticky, but still very soft. Allow to cool completely in the pan.
Keto Chocolate Chip Cookies Recipe FAQs
What kind of almond flour is okay to use?
It’s important to use super fine blanched almond flour for this keto chocolate cookies recipe. Do not use almond meal or a coarse almond flour – both of these would result in a more grainy result.
Can I use coconut flour?
No, sorry. You’d need to make multiple other changes for the recipe to work.
If you’re looking for something with coconut flour, try one of my other coconut flour recipes.
If you can’t have almond flour but still want chocolate cookies, you can make my flourless double chocolate cookies instead, which use the same sugar-free chocolate chips – just sub the almond butter for sunflower seed butter to make them nut-free.
Can I use a different sweetener?
I highly recommend monk fruit allulose blend for the moistest and best chocolate keto cookies.
If you don’t have it, my keto sweeteners guide has a conversion calculator included – use that to find out how much to use of whatever you have. Just know that the moisture and texture will be different if you use something else, and they may be less chewy.
Can you make keto chocolate fudge cookies dairy-free?
Yes, swap out the butter for your favorite vegan butter alternative. (Check the labels on these to see if you’re okay with what they use instead.)
You could use coconut oil, but these cookies taste best with butter flavor! While I haven’t tried it in this keto chocolate cookies recipe, I’ve have had success with butter-flavored coconut oil for other recipes.
What kind of chocolate chips should I use?
This recipe features ChocZero Dark Chocolate Chips – and you’ll definitely need to use those for the cookie dough.
However, you can change up the chocolate chips that are folded in for a different variety – they also have milk chocolate chips and white chocolate chips.
Keto Chocolate Cookies Storage Instructions
Can you make these ahead?
Yes, you can definitely make these cookies ahead.
How to store low carb chocolate cookies
Store the keto chocolate cookies recipe in the pantry for 3-4 days, or freeze them to make them last longer.
Can you freeze them?
Yes, you can freeze these chewy chocolate keto cookies in a freezer bag for 2-3 months – if they last that long!
More Ways To Use ChocZero Chocolate Chips
If you like this keto chocolate cookies recipe, you might also like some of these other ways I love to use ChocZero dark chocolate chips:
- Almond Milk Ice Cream – Chocolate chip cookie dough flavor!
- Peanut Butter Protein Cookies – With a soft, chewy texture — made better with chocolate.
- Keto Cannoli Cookies – Another fun way to use these chocolate chips.
- Keto Chocolate Chip Cookies – A classic made keto! These are the BEST and take just 6 ingredients and 10 minutes to prep.
- Keto Shortbread Cookies – Dip these in melted chocolate chips for the ultimate treat.
- Keto Chocolate Mousse – Rich and creamy and super easy, with just a handful of ingredients.
Keto Chocolate Cookies Recipe
Keto Chocolate Cookies Recipe
Keto chocolate cookies are rich, chewy, and dotted with chocolate chips. It's a low carb chocolate cookie recipe for chocolate lovers, with just 6 ingredients!
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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In a double boiler on the stove over low heat, melt 1 package (7 oz) ChocZero Sugar-Free Chocolate Chips. Remove from heat and set aside to cool to lukewarm.
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Meanwhile, use a hand mixer or stand mixer to beat together the butter and sweetener, until fluffy.
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Beat in the egg, vanilla extract, and salt. Beat in the melted chocolate once it’s lukewarm.
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Beat in the almond flour, 1/2 cup (118 mL) at a time.
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If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.
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Fold in the remaining chocolate chips.
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Chill dough in the refrigerator for 10 minutes.
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Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)
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Bake for about 10-12 minutes, until the tops are no longer sticky on top, but still very soft. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.
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Recipe Notes
Serving size: 1 2-inch cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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10 Comments
John
0Hi. How much unsweetened cocoa powder should I use to substitute for the melted chocolate chips? The recipe looks great and I’m anxious to try it out.
Thanks.
Wholesome Yum D
0Hi John, For this recipe, the melted chocolate chips are key to getting the right taste and texture. The unsweetened cocoa powder would make the cookies too dry.
Maggie
0I made this recipe with milk chocolate chips for the melted chocolate and peanut butter chips in the cookies. My family loved them! Thank you for a terrific recipe!
Lorenia Mathews
0Can you make these cookies so that they are crispy ? I personally don’t like a soft cookie. Texture is just as important as taste to me. Thank You !!!
Wholesome Yum M
0Hi Lorenia, If you would like a crisp cookie, you can use erythritol instead of allulose in the recipe. Also, letting them sit out for several hours after cooling will help them to crisp up as well. I hope this helps!
Jeannette
0This recipe is so highly detailed! Love how there are so many ways to change it up to suit us. These are perfect for any party!
Bintu | Recipes From A Pantry
0These sound amazing – so chewy and delicious. I love that they’re keto too!
Toni Dash
0My kids couldn’t stop eating this!! So good!
Lisa | Garlic & Zest
0My nephew has diabetes and has to watch his carb intake. These cookies are PERFECT. Under 15 grams and I know he’s going to love them!
Irina
0I am writing a list of cookie recipes to make this holiday season. I have also decided to make edible gift boxes, including the “healthy” ones, and your cookie recipe perfectly fits my idea. I love your recipe and will be making it soon.