Introduction

These Keto Chocolate Cookies are a delightful low-carb treat that’s rich, fudgy, and perfect for satisfying your chocolate cravings without the guilt. Made with almond flour and sugar-free chocolate chips, they bake up soft and flavorful every time.

The image shows a group of round chocolate cookies with cracked tops, lightly dusted with white powdered sugar. The cookies are scattered on a light brown paper sheet placed on a white marbled surface. To the upper left side, there is a white bowl filled with powdered sugar, and near the cookies, a small metal sieve with some powdered sugar is resting on the paper. Some crumpled light brown paper and a light gray cloth are also seen around the cookies, adding a casual touch to the setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup finely ground almond flour
2 tbsp cocoa powder
Scant 1/4 tsp salt
1/8 tsp baking soda
1/4 cup mini chocolate chips or sugar-free chocolate chips
3 tbsp powdered sugar or powdered erythritol
2 tbsp milk of choice
1 tbsp coconut oil or additional milk
Optional: powdered sugar or erythritol to coat

Instructions

Step 1: Preheat your oven to 325°F (165°C) and prepare a baking tray by greasing it or lining it with parchment paper.
Step 2: In a bowl, thoroughly stir together the almond flour, cocoa powder, salt, baking soda, chocolate chips, and powdered sugar (or erythritol).
Step 3: Add the milk and coconut oil (or extra milk) to the dry ingredients and mix until a dough forms. If the dough feels too wet, refrigerate it until firm enough to handle.
Step 4: Shape the dough into balls using your hands or a cookie scoop and place them on the prepared baking tray.
Step 5: For flatter cookies, gently press down each ball with a fork or spoon before baking.
Step 6: Bake in the preheated oven for 11 minutes, then remove and allow the cookies to cool completely on the tray before handling.
Step 7: If desired, roll the cooled cookies in additional powdered sugar or erythritol for a sweet coating.

Tips & Variations

Don’t skip or reduce the chocolate chips—they are key to the cookies’ fudgy texture and rich flavor.
For a dairy-free option, use coconut milk and coconut oil.
Add a pinch of cinnamon or chili powder for a subtle warm or spicy twist.
If you prefer crunchier cookies, bake for an extra 2-3 minutes but watch carefully to avoid burning.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To refresh the fudgy texture after chilling, warm them slightly in the microwave for about 10 seconds before serving.

How to Serve

A white plate holds a pile of six dark brown chocolate cookies with a cracked texture on top, revealing the soft inside. Each cookie is dusted with a light layer of white powdered sugar that fills the cracks, giving a contrast between the dark chocolate and white sugar. The cookies are arranged close together in a slightly overlapping manner on a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of erythritol?

Yes, you can substitute powdered sugar for erythritol, but the cookies will no longer be keto-friendly and will contain more carbs.

What if my dough is too sticky to handle?

Chilling the dough in the refrigerator for 15–30 minutes will firm it up, making it easier to roll into balls without sticking to your hands.