I'm not joking when I say these are the best keto chocolate cookies I've ever tried (and I've tried a lot...job perks!). These cookies are rich, moist, and oh-so-flavourful. Plus, they happen to be gluten free, low-carb, and grain free too!
These chocolate cookies have no added sugar and are only 2.7 grams of net carbs.
These really are the easiest little best low-carb chocolate cookies to make and are just the right size to help satisfy that sweet tooth craving we sometimes have.
Can I Eat Chocolate on a Ketogenic Diet?
Yes, you can eat chocolate on a keto diet but you have to read the nutrition panel and understand which sugar replacements are keto friendly that will not raise your blood sugar.
You need to be discerning with your chocolate - look for something that is at least 70% cocoa. The higher the better! Of course, you'll want to watch your sugar intake too.
There are several bars available that are made with low carb approved sweeteners. But there are also plenty of sweeteners that are deceptive and need to be avoided.
Alternatively, you can indulge in recipes like these chocolate cookies that are made with pure cocoa and sweetener. No sugar, no wheat flour, just simple low carb cookies. And if you want keto desserts, I've got those for you too.
How To Portion Control Chocolate Cookies
My children love this keto cookie recipe so much that they named them the "best low carb chocolate cookies ever!" and hence the title.
The addition of some 90% dark chocolate really lifts them up and makes them look like a regular cookie but without the added sugar, unhealthy fats and horrendous carbs.
And with these little babies, you really can portion control yourself and stop at just 1. How many times did your cookie dough or an entire batch disappear before your eyes? It really is the perfect choice for enjoying a sweet treat but stay on track with your keto diet!
I think that is the real benefit of low carb baking and this way of eating. With carb-heavy baking, and high-sugar baking, you lose the stop signal and end up eating more and more. With low carb baking your blood sugars don't rise, your insulin demand doesn't rise and your appetite stays in control.
Ingredients (what to use and what to avoid)
- For the best results, use almond flour in this recipe. This chocolate cookie tastes best with that lovely, silky texture rather than a grainy almond meal. I often use ground almonds or almond meal in my baking as it is cheaper than almond flour, but I highly recommend running these coarser blends through a powerful blender or coffee grinder to make the low carb flours finer.
- Use erythritol or xylitol. They are both granulated sugar alcohols and keto friendly sweeteners and measures spoon for spoon. Monk fruit sweetener also works wonderfully. I always add a note in my low-carb and keto recipes to add sweetener to taste. Everyone is on a different part of their sugar-free journey. So what one person might taste as just right, another will taste as far too/not enough sweetness.
- Unsweetened cocoa powder - do not make the mistake of buying drinking chocolate. Always check the nutritional information to make sure there are no added sugars.
- Make sure you buy the unsweetened coconut. Desiccated unsweetened coconut is available as shredded, flaked, thread and fine. For making these keto chocolate cookies I use shredded or fine, and keep the thread and flaked coconut for my grain-free granola.
- Get the highest percentage of chocolate you can. My favourite chocolate, without a doubt, is Lindt 90% Cocoa. If you can't find this in your local store, use the highest % of cacao you can find.
- Use softened, not melted butter. Simply leave it at room temperature for several hours. I prefer to use salted butter. If you are dairy free, you may wish to use coconut oil. However, you may need to add extra vanilla extract or a pinch of salt to replace the buttery flavor.
How to make sugar free cookie dough
How to make the cookie dough is simple. In a small bowl, cream the butter with your chosen sweetener and unsweetened cocoa powder. This butter mixture is what makes the cookies so soft.
Next, add your dry ingredients and mix well. Roll small balls of dough between your hands and place them on your prepared baking sheet. Press down with a fork to make homemade traditional cookie marks.
To see all the ingredients and gadgets I use in all my recipes and cooking videos, check out my Low-Carb Keto Shop on Amazon.
Decorating Keto-Friendly Cookies
The best part about this keto chocolate cookies recipe is that you can decorate them any way you wish! You can even add sugar-free chocolate chips, or cacao nibs, to make these double chocolate chip cookies.
Immediately after baking, remove the cookies from the cookie sheet lined with baking parchment paper, and place your chocolate sugar-free cookies on a wire rack. Once they are cooled, you can begin decorating.
Here are few things to try:
- Dip them in an easy chocolate ganache to turn them into double chocolate cookies.
- Drizzle chocolate all over with a fork.
- Press a walnut into the center of the cookie.
- Enjoy them with a swipe of almond butter.
- Sprinkle them with sea salt or keto chocolate chips.
These healthy cookies are best stored in an airtight container for up to 3 days. You can freeze them for up to 1 month. Place your cookies on the kitchen countertop for an hour to defrost.
What Cookies Can I Eat on Keto? More Cookie Recipes to Try!
- Amazing Keto Peanut Butter Cookies
- Coconut Flour Chocolate Chip Cookies (Keto-Friendly)!
- Quick and Easy Keto Macaroons
Please rate this recipe.
Best Low Carb Chocolate Cookies Recipe
- 55 g (½ stick) butter softened
- 4 tablespoon cocoa powder (unsweetened) unsweetened
- 2 tablespoon granulated sweetener of choice or more, to your taste
- 100 g (1 cup) desiccated/shredded coconut unsweetened
- 2 eggs - medium
- 200 g (2 cups) almond meal/flour
- pinch salt
- Mix the softened butter, sweetener and cocoa together until smooth.
- Add all other ingredients and mix well.
- Roll mixture into 14 small balls, then place on a baking tray lined with baking paper. Press down with a fork.
- Bake at 180C/350F for 15-20 minutes.
YOUR HOLIDAY PANTRY & GIFT GUIDES
Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
I don't know how I would do it better. They were very hard and dry. I did exactly what you said, I looked at the cookies after 15 minutes and they seemed done but I was not sure what I was looking for. I lowered the temp to 375 for the last 5 minutes.
Besides making them a bit sweeter, how can I make them softer??
I substituted shredded coconut with 1/2 cup coconut flour & 1/2 cup coconut flakes and added 1 tbsp of sweetener. They came out a bit dry and I know that's because of the coconut flour but otherwise great. For my son's taste I could've used another tbsp of sweetener.
Perhaps I did something wrong with the conversions, but I personally did not like the flavor of these cookies. Thank you for a wonderful blog though and nothing personal.
No offence taken. 🙂 We all are on different paths of our sugar-free journey and what may taste amazing to one reader, perhaps isn't too appealing to another. You might like these choc chip cookies instead?
Oh man. These were so delicious. So happy!!! Exactly what I needed to curb my choc/sweet tooth. THANK YOU
These are most Disgusting cookies I have ever, ever, EVER tasted! I have been eating paleo since 2012 and my palette is well adjust to low carb tastes but these cookies are just horrible to say the least!!!
I'm sorry to read this, let's figure out what went wrong.
Yumm!!I made this recipe the other night and they were delicious!couple things thougj,i added 1 more Tbsp of erythritol and 1 tsp of vanilla extract.I didnt have medium eggs so i used 2 large eggs.Baked for 20 minutes and turned out chewy and yummy!Will mkenit again!
How much sweetener to use is so personal, which is why I always say "or more to your taste". We are all on different parts of our sugar-free journey. I like your additional vanilla, I'm a vanilla fan too.
So I have not rad all the comments to see if anyone else noticed this but you have the US conversion wrong.
100 g desiccated/shredded coconut unsweetened Equals 1/2 cup not 1cup
200 g almond meal/flour Equals 1 cup not 2 cups
Sorry, but I beg to differ. 200g almond flour actually = 2.08 US cups and 100g = 1 US cup. Then there is the problem of whether people scoop or pour flours/ingredients into the measuring cups. This can affect the ingredients measured by over 50% which is why it is such an inaccurate way to cook/bake. As much as I would love everyone here to cook by WEIGHT rather than cups, I give both measurements which are accurate and calculated 🙂
I wonder did you even try these cookies after you make them. I had so much “” batter that I made three different versions of the cookies the first one with one cup of almond flour since 2 Cups seemed Way excessive the second batch with an added half a cup of coconut flour those also turned out horrible so in the last batch I added another tablespoon of butter horrible so tasteless and unsweet, like eating chocolate sand! No wonder you had to decorate afterwards, the added sweetness from the icing would be the only way I can imagine these cookies being tolerable. I even added Lillys chocolate chips to some of them and it didn’t help at all! What a waste of expensive precious ingredients!
These were awesome! Especially straight out of the oven! I didn't decorate them afterwards like in the picture. I just used a home brand cocoa powder as it was the lowest carb one I found and with my brand of ingredients it worked out to only 1.5g net carbs! Thankyou for the recipe...will be making these again for sure!
Sorry I can't see this clearly confirmed reciepe makes 14 cookies but is 1 cookie a serving?
Just above the ingredients it states makes 14 servings ie: one cookie. 🙂
I was very excited to try this recipe but honestly everything about it sucked. It was crumbly and the consistency was so bad. I don’t understand how this ever worked for you. Such a waste of time
The type one foodie
These are delicious!! Added a tsp of vanilla ??
Made these tonight and the flavor was good but they were extremely dry. It seemed like 2 C (USA) almond flour was way too much “dry” base for them. The 24 I made also seemed quite large compared to the ones in the pic. Did I miss something?
Mine came out very dry too. The dough was very stiff. They are tasty, but maybe I'll use less almond flour and dessicated coconut. Or maybe we can add an extra egg? Not sure.
The type one foodie
Same here. I'm thinking an extra egg would be amazing.
Hi Libby, can I use something else instead the coconut? I am allergic and I would like to try them
You could try and use extra ground almonds or another ground nut/seed that you can tolerate. However this would need a bit more "tweaking" of other ingredients to make sure it turns out beautifully. But that would actually be an amazing cookie indeed.
Try using psyllium husk. Very low carb and gives good results