These Keto Double Chocolate Chunk Cookies are everything you want a cookie to be! A healthier, low carb cookie, these are studded with dark chocolate and walnuts, and made with almond flour. I use a secret ingredient to make these as chewy as a sugar-filled version! 3 NET CARBS PER COOKIE
An Irresistible, Chewy, Dark Chocolate Cookie
If you’re a fan of my Keto Chocolate Chip Cookies, I have a new variation to share with you today!
Often keto cookies are crumbly or have a bad texture. These are an exception! Made from wholesome ingredients and sweetened with an incredible tasting monk fruit sweetener, these taste like the real deal.
We love our cookie with lots of texture — meaning big chunks of dark chocolate and chopped walnuts. Definitely make these your own by starting with the keto chocolate cookie base and adding your own keto-friendly additions!
You’ll LOVE these Keto Cookies because:
- The ingredient list is wholesome — almond flour, cocoa powder, egg, pastured butter, coconut oil, grass-fed gelatin, dark chocolate, and walnuts. Basically, these cookies are good for you, and you don’t need to go out of your way to buy weird ingredients.
- They ring in at just 3 Net Carbs per cookie, with 2 grams of fiber from the nuts and cocoa. So go ahead, enjoy a cookie on your keto diet!
- A secret ingredient gives them the texture of a traditional cookie — chewy and slightly dense (in the best way!). Grass-fed gelatin is the trick! If you don’t want to use gelatin, read the recipe notes for a way to sub agar agar.
- There is possibly no snack more satisfying that cookies and milk — and these pair perfectly with a cold glass of almond milk.
How to Make Keto Chocolate Cookies
These cookies are very similar to making a standard cookie, just using low carb alternatives to traditional wheat and sugar.
Step 1: Cream the butter and granulated monk fruit sweetener. I love this sweetener because it tastes very similar to regular sugar. These cookies are just lightly sweet. If you’d like a sweeter cookie, you can go up to double the amount of sweetener. I’d rather have the chocolate flavor shine through!
Step 2: Add the coconut oil, egg, vanilla, salt, baking soda, and gelatin. Mix it into the creamed butter and sweetener mixture. I use my stand mixer so these go together super quickly — but feel free to make these by hand with softened butter or to use a hand mixer.
Step 3: Add the cocoa powder and almond flour. Either gently mix these in with your mixer, or just use a spoon to mix the dry ingredients into the wet ingredients. Mix until all the cookie dough is chocolatey, and no almond flour is visible.
Step 4: Add your mix-ins! I usually make these with 90% dark chocolate, but can keep the carbs low by using a sugar free dark chocolate chip. I like these monk fruit sweetened chocolate chips. I love extra texture so I add chopped walnuts as well.
Step 5: I use a tablespoon, heap the dough, and add it to a baking tray, for even sized cookies. Scoop 16 cookies onto a baking tray or split the cookie dough between two baking trays.
Step 6: Press the cookies down into shape. These cookies will not spread on their own, so the shape you make them will be about how they end up. They will grow slightly while baking, so leave a little space between each cookie. I like to press a few additional pieces of chocolate and walnuts into the tops as I am pressing them down.
Step 7: Bake the cookies on 350º F for 9 minutes. These cookies are best slightly under baked, where they stay super chewy in the center. They will be soft and break easily when they first come out of the oven, so let them cool for about 10 minutes before taking them off the tray. Store these cookies at room temperature for a couple days, or refrigerate them for 10 days. I opt to freeze them, where they stay fresh tasting for a couple of months.
Tips for the Best Keto Almond Flour Cookies
Start with the chocolatey base for these cookies, and build the best almond flour cookie for YOU!
Follow these tips if you’d like to introduce a variation to this delicious keto cookie recipe:
- Almond flour without sugar makes a crumbly cookie, so be sure to use an additional binder, like grass fed gelatin or agar agar. This ingredient is really not optional.
- Natural cocoa powder gives these a dark chocolate flavor. If you prefer a lighter chocolate taste, try dutch processed cocoa powder.
- Mix-Ins! Keep these keto by using either a super dark chocolate, or by using sugar free chocolate. Try these with monk fruit sweetened white chocolate, or swap the nut and use sliced almonds, pecans, or even macadamia nuts!
- If you prefer a regular cookie base rather than a chocolate cookie, jump on over to my Keto Chocolate Chip Cookie recipe, and start building your dream cookie from that recipe!
Other Chocolate Keto Recipes You’ll LOVE:
- Keto Chocolate Avocado Pudding
- Keto Dark Chocolate Bars (these do not work chopped in cookies — they will melt out of the cookie).
- Keto Chocolate Coconut Macaroons
- Keto Almond Joys
- Keto Chocolate Mug Cakes
Keto Double Chocolate Chunk Cookies
- 6 tablespoons coconut oil softened or partially melted, not warmed
- 1/4 cup pastured butter
- 6 tablespoons monk fruit sweetener
- 1 egg
- 2 teaspoons grass fed gelatin
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 cups almond flour
- 1/3 cup cocoa powder
- 1/2 cup 90% dark chocolate chopped, or sub sugar free chocolate chips
- 1/2 cup walnuts chopped
- Preheat oven to 350º F.
- Add the butter, coconut oil, and sweetener to a bowl, and whip together with a hand mixer. Alternately, use a stand mixer to combine.
- Next, add in egg, vanilla, gelatin, baking soda, and salt. Use the mixer to beat together well.
- Add the almond flour and cocoa powder, and then use a spoon to combine with the wet ingredients. Stir until all the almond flour is mixed in.
- Add sugar free chocolate chips, chopped dark chocolate, or a combination of both, depending on your preference. Also add the chopped walnuts, if desired. Fold into the chocolate cookie dough.
- Use a tablespoon to scoop heaping tablespoons of batter, and roll into balls. Place on the cookie sheet with at least 2 inches separating each cookie dough ball.
- Using hands or the bottom of a flat measuring cup, flatten cookies to the desired shape. Slightly thicker cookies will have a chewier, softer texture.
- Bake cookies for 9 minutes. They will look under baked at this point, but when they cool will have a chewy, cookie-dough type texture (which is perfect in my opinion!). Baking the cookies longer gives the cookies a crunchier texture on the outside.
- Store in the refrigerator or freezer for best results, wrapped in airtight plastic or in a reusable container.