|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 4g||14%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Just because you're following the keto diet doesn't mean you can't have a treat. And yes, that includes cookies—even chocolate ones. It just requires a few creative substitutions to make a baked good that still complies with the diet. This recipe creates keto cookies that are easy, delicious, and guilt free. They're sure to be a hit with chocolate lovers, whether on a diet or not.
The ketogenic diet is a low-carb, relatively high-fat eating regimen. It's not for everyone and ideally should be done under a doctor's care, but it definitely does not have to be as restrictive as you might think. Unlike some keto baking recipes that include harder-to-find products, this recipe uses simple, easy-to-purchase ingredients.
In cookies, the two main carb sources are flour and sugar, and there are keto-friendly substitutes for both. Almond flour is a perfect choice for baking because its properties are similar to wheat flour, and it has a neutral flavor.
Sugar substitutes have been around for a long time. Swerve is a specifically keto-friendly sweetener that you can use measure for measure instead of granulated sugar. It is not nearly as sweet as stevia can be and excellent for baking. Monk fruit is a good choice, too. Experiment with several different no-sugar sweeteners to find the one that best suits your palate and baking needs for these keto chocolate cookies.
1 1/2 cups almond flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (12 tablespoons) unsalted butter, at room temperature
3/4 cup sugar-free sweetener
2 large eggs
1 teaspoon vanilla extract
1 cup sugar-free chocolate chips
Sea salt, garnish
Gather the ingredients. Preheat the oven to 350 F and line 2 rimmed sheet pans with parchment paper.
Add the almond flour, cocoa powder, salt, and baking soda to a bowl. Whisk until thoroughly combined and set aside.
In a large bowl, cream the unsalted butter and sweetener using a hand mixer or stand mixer. Beat until lightened in color and fluffy.
Mix in the eggs and vanilla extract.
Stir in the flour mixture, just until incorporated, then fold in the chocolate chips.
Scoop out approximately 1 1/2-ounce balls and place on 2 prepared sheet pans. Note that these cookies will spread a little, so keep them a couple of inches apart on the baking sheets.
Flatten the top of each cookie very slightly and sprinkle with a bit of sea salt.
Bake for 8 to 10 minutes until just set. The cookies will be very soft but will firm up slightly as they cool. Enjoy.
- Low-carb ingredients are increasingly easier to find. They're often sold in supermarkets and health food stores, and they are readily available online.
- These cookies can be stored in an airtight container for up to three days.
What's a Low-Carb Substitute for Almond Flour?
Almond flour is a favorite low-carb flour alternative for baked goods. For quite a few reasons, it is the best choice and one of the few options that can stand alone in a recipe. Coconut flour can work, but it doesn't bind well and should be combined with almond flour (1/4 cup of coconut flour for 1 cup almond flour). Other options, such as psyllium husk and ground flaxseeds, should be used in small quantities and are not suitable for cookies.