Keto Chocolate Cookies have never tasted so good!
Easy and simple low carb keto recipe for the BEST keto chocolate fudge brownie cookies.
These low carb chewy chocolate fudge cookies are soft, chewy, fudgy and a chocolate lover’s dream come true.
Fudgy almond flour chocolate cookies that are gluten free and sugar free.
Make tasty and delish keto chocolate cookies with only a few ketogenic diet friendly ingredients.
If you are looking for a yummy, chocolate fudge cookie then this is the cookie for you!
Makes a great keto desserts, keto snack – grab and go or keto sweet treat.
Family and friends will be raving about this low carb cookie recipe.
Learn how to make keto cookies with this low carb chocolate fudge brownie cookie recipe.
How To Make Keto Brownie Cookies
Preheat oven to 350ºF.
Melt chocolate and butter using a double boiler method (boil water on a pot, and place the chocolate and butter over the steam – without touching the water – and stir until melted).
In a bowl, whisk egg and Stevia until creamy.
Add the chocolate and mix well – from this point on, you should stir just to combine the ingredients, with slow movements and trying not to incorporate air to the mix – this will make cookies chewy.
Incorporate the dry ingredients
Line a baking sheet with foil, and cover with melted butter.
Scoop the batter forming small balls, leave enough space between them as they will grow in the oven.
Bake for 12-15 minutes.
Let them cool and serve.
Enjoy
Keto Fudge Chocolate Brownie Cookies
Ingredients
- 4 ½ Oz. Lilys Chocolate
- ⅓ cup Almond Flour
- ⅓ cup Stevia, or your favorite sweetener
- 1 Egg
- 1 tbsp. Butter
- 1 tbsp. Cocoa Powder
- 1 tsp. Baking Powder
Instructions
- Preheat oven to 350ºF.
- Melt chocolate and butter using a double boiler method (boil water on a pot, and place the chocolate and butter over the steam – without touching the water – and stir until melted).
- In a bowl, whisk egg and Stevia until creamy.
- Add the chocolate and mix well – from this point on, you should stir just to combine the ingredients, with slow movements and trying not to incorporate air to the mix – this will make cookies chewy.
- Incorporate the dry ingredients (almond flour, baking powder, stevia and cocoa powder).
- Line a baking sheet with foil, and cover with melted butter.
- Scoop the batter forming small balls, leave enough space between them as they will grow in the oven.
- Bake for 12-15 minutes.
- Let them cool and serve.
Recipe Notes
Yield: 12 cookies. See nutritional information and net carbs below
Jessica says
I think the butter amount showing here isn’t correct. I ended up with dry thick batter that made balled up bites and not the flat shiny cookies you show here. Can you let me know if it’s supposed to be more?
Kimspireddiy says
I used that amount exactly and the result was great (as you can see) – but it could be dependent on the type of almond flour – you may need a bit more or less butter (so the result is more or less dry) – the almond flour I used is freshly grounded, this can mean that the fat content is higher. Also the batter in this recipe is a brownie-like, so perhaps when making you can feel that you need to add more butter – or liquid – but in the end they work out great. In any case, I think that this depends more on the type of almond flour.
cindy3539 says
O my goodness! You aren’t kidding. These are awesome! I used Bake Believe chocolate chips from walmart. I cut the sweetener to 1/4 cup. Perfection! Taste just like Chocolate Crinkle cookies.TFS.