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.
Keto Brownie Cookies
These Keto Brownie Cookies are rich and decadent without the unhealthy aspect a dessert often carries. Enjoy a chocoately, soft cookie without any guilt to follow. Just seven ingredients and fifteen minutes of your time is all it takes to create these delicious morsels.
Cookies are a pretty common dessert that just about everyone enjoys. This is because there are so many ways to prepare a cookie and so many flavors to choose from. There is always a cookie to satisfy everyone’s taste and texture preferences. Not to mention, they’re easy to adapt when it comes to diet restrictions. It takes little effort to make an average cookie, vegan, keto, or even sugar free. Because of this, cookies will remain an extremely popular dessert and snack choice.
This is why I went for a cookie recipe when I decided to make a keto-friendly dessert. This keto brownie cookie recipe is super simple and definitely satisfying. There’s nothing better than the rich flavors of chocolate, wrapped up in a warm cookie. Especially when you’re craving sweets or need something to curb your hunger in between meals. These low carb brownie cookies are a safe choice when it comes to keeping in line with healthier eating habits.
How Do You Make Keto Brownie Cookies?
This keto brownie cookie recipe is like making any other cookie, perhaps even easier! You’ll want to start by preheating your oven to 350 degrees and preparing a cookie sheet covered in tin foil. Add some melted butter over the top of the tin foil for non sticking and flavor purposes. Melt your chocolate and butter together in a double boiler. As the chocolate is melting, whisk your stevia and egg together in a separate bowl, then add the chocolate to the bowl once it’s finished melting. Add in all other ingredients at this point, using slow movements in order to avoid air going into the batter. Make small balls out of the batter, place them on the cookie sheet, cook for 12-15 minutes, and you have a delicious batch of low carb brownie cookies!
Tips for Making Keto Brownie Cookies
- Be sure to stir slowly and easily after adding in your chocolate. If air bubbles get into the batter, it can cause the cookie’s texture to be off. The way ingredients are mixed together has an impact on how they turn out. Crazy, but true.
- If you don’t want to use the double boil method (it’s the most consistent), you can use a sauce pot on very low heat or even the microwave in 30-second spurts. You’ll want to stir in between each set of 30 seconds to ensure the chocolate doesn’t burn.
- To freeze cookies, stack them in an airtight container in between layers of wax paper. They should keep for a couple of weeks this way. These low carb brownie cookies will keep outside the fridge or freezer for about five days inside an airtight container.
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
Common Questions Asked About Keto Brownie Cookies
Can You Eat Almond Butter on the Keto Diet?
In short, yes, you can definitely eat almond butter while on the keto diet. All nut butters, including peanut butter (if natural and not the kind with added sugars) are great for those following the keto lifestyle. The largest focus of the keto diet is a lot of healthy fats and low carb. All nut butters contain these parameters along with a good amount of healthy protein. This keto brownie cookie recipe doesn’t call for any nut butters and the butter included in the recipe shouldn’t be substituted out for them either. This recipe will do its best with a good, grass-fed butter and no substitutions.
Is Coconut Sugar Allowed on Keto Diet?
Coconut sugar shouldn’t be consumed when following the keto lifestyle. This is because it is high in fructose which can cause impaired blood sugar control. Coconut sugar is made from the sap of the coconut palm and is absorbed more slowly than normal sugar. The best options for sweetener substitutes while on the keto diet is Swerve, monk fruit sweetener, and Stevia. There are plenty more sweetener options that are allowed on keto, these are just the more popular options you’ll run across. This recipe calls for Stevia however, you can use the sweetener of your choice.
Is Stevia OK on Keto?
Yes, Stevia is a great option while following the keto lifestyle. In fact, it’s one of the most popular sweetener substitutions for the keto community. As mentioned above, these keto brownie cookies call for Stevia as the sweetener of choice. However, it’s perfectly fine to use the sweetener you prefer in place of it. What makes Stevia so great is that it’s a sweetener that occurs naturally in the Stevia rebaudiana plant. This means it doesn’t have to have a ton of ingredients added to it to make it sweet. In fact, it lowers blood sugar levels rather than raising them and it takes a very small amount to sweeten a recipe. In other words, it’s a great option all the way around and comes in both liquid and powdered/granulated forms.
It’s definitely ok to be craving these cookies right now. It’s insane how easy they are and even more insane how much they satisfy cravings. The chocolatey goodness is just rich enough that you don’t feel you need a second cookie. This is stellar for portion control, which can be one of the harder parts of eating healthy. I promise you’ll love these Keto Brownie Cookies just as much as I did (and do).
If you loved this post, you may just fall in love with these keto posts too!
- Keto Chocolate Brownie Muffin
- Keto Pecan Shortbread Cookie
- Keto Microwave Chocolate Brownie
- Keto Cheese Crackers
- Keto Salted Caramel Cheesecake Fat Bombs
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 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
2.75 net carbs per cookie minus sugar alcohols
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.
Kari Bohning says
Would these freeze well?
Gina says
What could I use instead of Lily’s chocolate, I don’t like dark chocolate?
Thanks
GloriaM says
Hi not sure how your getting net carb at 2.75. If I take carb amount subtract fiber amount I get 5 carbs per cookie.
Can you tell me how you get 2.75 and are we suppose to subtract 1.1 sugar, looking for clarification. Thanks
Made them they are really good.