Description
Delicious and easy-to-make Keto Chocolate Cookies that are low-carb, sugar-free, and perfect for anyone following a ketogenic diet. These cookies use almond flour and erythritol for a healthy, chocolatey treat without the guilt.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup granulated erythritol or monk fruit sweetener
Wet Ingredients
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon vanilla extract
Optional
- ⅓ cup sugar-free chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking soda, salt, and erythritol until they are well combined, ensuring a uniform base for your dough.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, large egg, and vanilla extract until fully combined, creating a smooth, cohesive mixture.
- Form Dough: Add the wet ingredients to the dry ingredients, stirring until a dough forms. If using, fold in the sugar-free chocolate chips gently to distribute throughout the dough evenly.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening each slightly to help them bake evenly and achieve the desired cookie texture.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are set and the cookies have a slightly firm texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up and enhances the flavor.
Notes
- Make sure to use granulated erythritol or monk fruit sweetener to keep the cookies keto-friendly and sugar-free.
- The optional sugar-free chocolate chips add extra richness and texture but can be omitted if desired.
- Almond flour is essential for the keto texture and flavor; avoid substituting with regular flour.
- Allow cookies to cool completely for best texture and flavor experience.
- Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
