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.
The ketogenic diet is a low-carb, relatively high-fat eating regimen originally developed to treat epilepsy. This method of eating forces the body to burn fat instead of carbohydrates. Over the years, as low-carb diets have grown and evolved, eating keto became a popular way to lose and control weight. 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.
In the case of cookies, the two main carb sources are the flour and sugar, but there are keto-friendly substitutes for both. Low-carb flour alternatives include almond flour, coconut flour, psyllium husk, and ground flaxseeds. Most are available in supermarkets, health food stores, and/or online.
Sugar substitutes have been around for a long time, available to diabetics and people wanting to cut calories. Swerve is a specifically keto-friendly sweetener that you can use measure for measure just like granulated sugar, and it contains erythritol and several other ingredients: It's excellent for baking. It isn't nearly sweet as stevia can be, for example. Experiment with a number of different no-sugar sweeteners to find the one that best suits your palate and your baking needs for these keto chocolate cookies.
Some keto baking recipes include harder to find products, but this recipe uses simple, easy-to-purchase ingredients. They're sure to be a hit with chocolate lovers, whether they're on a low-carb diet or not.
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.
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 the 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.
How to Store Keto Chocolate Cookies
- These cookies can be stored in an airtight container for up to three days.