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A stack of keto double chocolate chunk cookies next to a glass of milk.
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5 from 1 vote

Keto Double Chocolate Chunk Cookies

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. 3 NET CARBS PER COOKIE
Prep Time20 mins
Cook Time16 mins
Total Time36 mins
Course: Dessert
Cuisine: American
Keyword: keto chocolate cookies, keto cookies, keto double chocolate cookies
Servings: 16 cookies
Calories: 184kcal


  • 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.



Nutrition facts are using sugar free chocolate chips. Add .75 grams of carbs per cookie if using 90% dark chocolate.
The gelatin is an important ingredient in these cookies to keep them chewy and help them stay together, since there is no sugar. If you'd prefer not to use gelatin, agar agar works as a substitute. Omit the gelatin, and use 1/2 teaspoon of agar again.
Coconut flour is not a direct substitute for almond flour cookies. Check back soon for a coconut flour cookie recipe!


Calories: 184kcal | Carbohydrates: 5g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 138mg | Potassium: 47mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Calcium: 38mg | Iron: 1mg