These Easy Keto Low-Carb Double Chocolate Chip Cookies are flourless and made with cocoa powder to produce a soft and chewy dessert.
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These cookies are shockingly simple to make! I hear a lot of complaints about gluten-free cookies that are made with almond flour. A lot are way too dry. I use just a splash of lemon juice to prevent that! Check out more below.
Table of Contents
Cookie Texture and Taste
These cookies are soft, warm, and gooey at the center and crisp along the edges.
How to Make Keto Double Chocolate Cookies
- Preheat oven to 350 degrees.
- Cream butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add egg, vanilla, and lemon juice. Beat.
- Add in half of the almond flour and beat.
- Add in the remaining almond flour, unsweetened cocoa, salt, and baking soda. Beat.
- Fold in the chocolate chips.
- Line a sheet pan or cookie sheet with a silicone baking mat.
- Roll the dough into balls or use a cookie scoop.
- Bake.
What Sweetener to Use
I like to use Lakanto's granular monkfruit sweetener Monkfruit is zero calorie, zero carb, and is made without the use of artificial sweeteners. The best thing about it, is it measures 1:1 to like table sugar. This makes it super easy to convert conventional recipes. No need to look into a conversion table, it's an even swap, which is super convenient!
It also tastes like sugar. There's no aftertaste or cooling effect like you find with some sweeteners. The perfect mix of monk fruit extract and erythritol with no fiber, no maltodextrin, and no artificial flavoring or sweeteners.
I also love their semi-sweet chocolate chips. They have 1 net carb per serving and pair wonderfully with this recipe.
Why Lemon Juice and Baking Soda Are Used
When combining lemon juice and baking soda, it creates a chemical reaction that will add a puff to the cookies and make them softer and chewier as they cool. The cookies will not taste like lemon at all.
You cannot substitute baking powder for baking soda. You can omit the lemon juice, but the cookies will not be as soft and chewy.
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Baking Tips
Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
Once the bottom of the cookies begin to turn dark brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Cooling is Important
The longer the cookies cool, the firmer they will be. Patience is crucial.
How to Store
Store these tightly sealed in the fridge (up to a week) or sealed on the counter for 3 days.
Additional Toppings/Add-in Ideas
- Walnuts
- Pecans
- Macadamia Nuts
- Sea Salt
- Peanut Butter
Freezer Tips
You can freeze the cookies after baking and you can also freeze the dough. Defrost the dough in the refrigerator prior to baking.
More Keto Cookie Recipes
Keto Low Carb Peanut Butter Cookies
Keto Low Carb Sugar Cookies
Keto Low Carb Ginger Snaps
Keto Low Carb Chocolate Chip Cookies
Keto Low Carb Pumpkin Cookies
Keto Low Carb Peanut Butter Cup Cookies
Keto Low-Carb Lemon Cookies
You will also love my Keto Low Carb Double Chocolate Muffins.
Easy Keto Low-Carb Double Chocolate Chip Cookies
Ingredients
- 6 tablespoons unsalted butter Softened, not melted
- ¾ cup sweetener
- 1 egg
- ⅛ teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ½ cups blanched almond flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream the butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add the egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- Add in half of the almond flour and beat.
- Add in the remaining almond flour, unsweetened cocoa, salt, and baking soda. Beat.
- Fold in the chocolate chips.
- Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
- Roll the dough into balls or use a cookie scoop. Flatten the top with your hands or with a spoon. (A cookie scoop is a tablespoon and will result in smaller cookies, 24 total. For larger cookies, you can make them into 2 tablespoons, 12 total.)
- Bake for 10-15 minutes or until the edges have set. When checking in on the cookies they should look really soft, but brown at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready at 11 minutes.
- Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
- Cool on the cooling rack before serving.
Notes
- The combination of lemon juice and baking soda is added for texture. These cookies taste nothing like lemon.
- You can make these dairy-free by substituting coconut oil for the butter. There will be a difference in taste.
- For the larger cookies (2 tablespoons of dough), I had to bake them for 14-15 minutes. The macros are double for the larger cookies.
- Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
- Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
- Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans (halfway through) to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Zulieka Porter says
Hi. Thank you!! Been craving double chocolate cookies. This will be my weekend project. Thanks!!
staysnatched says
I hope you enjoy them!
Cathy says
Just made these and they are great! I didn't have any sugar-free chips so I chopped a bar of unsweetened chocolate into chunks, which I would not do again, lol. It makes it too bitter. I will try it again with the monk fruit chips, however. I have also made your peanut butter cookies and they are awesome too!
staysnatched says
Good to know! Thanks for sharing that!
Cathy says
Actually, an update, lol. I tried them right after baking and the unsweetened chocolate was too bitter. The next day they were great! They blended right into the delicious cookie...making them again today, lol.
Breanna S says
These are so yummy and easy to make! Excuse me while I eat the whole batch 🙂
staysnatched says
haha that's the way to do it.
Ma’Kayla D. says
Finally put my Monkfruit Sweetener to use after using your partner link/discount code. These cookies are so good! Not a strong, overpowering almond flavor taste. Followed the recipe to a T, but subbed using dark chocolate chips since that’s what I had on hand. Perfect balance of sweetness. Super simple and easy to make! Definitely have to watch them like you said, but luckily they came out perfect!
staysnatched says
Yay! I’m glad the tips worked!
Anna says
These cookies are SO good!! I made them for a coworker for her birthday. She is diabetic, and trying to get her health under control. She has been really bummed about not being able to eat anything “good” but she LOVED these cookies. It was so nice to be able to celebrate her without compromising her health! And show here that there are better options out there that don’t sacrifice taste! These cookies don’t taste low carb AT ALL!!
staysnatched says
Thank you so much for sharing. I'm glad you enjoyed the recipe.
Anna says
These cookies are SO GOOD! I made them for a coworker’s birthday. She’s diabetic and trying to take control of her health, but has been super bummed about “not being able to eat anything good.” She LOVED these cookies! It was so nice to celebrate her without putting her health at risk! And to be able to show her that there are better options out there that don’t sacrifice taste!
staysnatched says
I'm so glad you enjoyed them!
Carrie says
Perfect for the holidays! Another succinctly written, easy-to-follow, delicious recipe that lets me feel like I’m staying on track with my goals and participating in the holidays fully with my family. Delicious!
staysnatched says
Yay! That's great feedback. I'm glad you enjoyed them.