Keto Chewy Double Chocolate Cookies

These guys are the softest fudgiest little Keto Chewy Double Chocolate Cookies! I love them because they are gooey inside (especially when first out of the oven or microwaved) and just a little more crisp around the edges. Exactly how cookies should be in my opinion!

The cookies are made using melted stevia sweetened chocolate chips as I find using cocoa powder alone never gets me that same rich flavour and soft texture.

These also have a teaspoon of espresso powder thrown in that heightens the flavour of everything else!

They are delicious and family approved!

Tips For Making Keto Chewy Double Chocolate Cookies

• When making these, I like to reserve some of the additional chocolate chips and push them into the tops of the cookies prior to baking, this is optional, it just makes the cookies look prettier!
• You can add extra espresso powder to the batter if you want these to have a stronger coffee-like flavour. With one teaspoon it's not extremely noticeable.
• If you don't have xanthan gum you can still make these cookies! I recommend using a small amount of ground psyllium husk or cornstarch in it's place if you happen to have that instead, if not you can make them without it! The texture just may be a bit less “chewy”.

What if I don't have almond flour?

• If you don't have almond flour you can try making these cookies with 6 tbsp of coconut flour, 42g total for the flour portion.

What if I don't have coconut flour?

• If you don't have coconut flour, you can try making these cookies with 1 1/2 cups almond flour, 168g total instead for the flour portion.

Ingredients In Keto Chewy Double Chocolate Cookies

• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered/Granular Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of tr
• Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give keto baked goods a chewier dough-like texture.
• Stevia Sweetened Chocolate Chips
• Cocoa Powder – I use the Rodelle brand again from Costco. I find it to taste better than other brands!
• Krisda chocolate-chips are what I used in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.
• Espresso Powder – This ingredient is optional but it really enhances the flavour of the chocolate

Tools I Used To Make Keto Chewy Double Chocolate Cookies

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Keto Chewy Double Chocolate Cookies

Serves: 16 cookies

Ingredients:

• 1 cup almond flour, 112g
• 3/4 cup powdered monkfruit/erythritol sweetener, 122g
• 1/4 cup coconut flour, 28g
• 1/4 cup unsweetened cocoa powder, 24g
• 1 teaspoon baking powder
• 1 teaspoon espresso powder
• 1/2 tsp xanthan gum
• 1/4 teaspoon salt, (1/2 tsp if you are using unsalted butter)
• 2 eggs, room temperature
• 2 tablespoons heavy cream, room temperature, 30ml
• 2 teaspoons vanilla extract
• 1 cup stevia sweetened chocolate-chips, 250g
• 1/4 cup salted butter, 60g
• 1/4 cup stevia sweetened chocolate-chips, separate from the others, 60g

Directions:

1. Pre-heat your oven to 350*F.
2. In a large bowl, whisk together all of your dry ingredients, from almond flour to salt.
3. Next, in another bowl whisk together your eggs, heavy cream and vanilla extract until smooth. Set aside.
4. In one more microwavable bowl, melt your chocolate chips and butter by microwaving in 30s increments. (It only takes me 2 x 30s rounds in the microwave to get everything smooth, as long as you stir lots in-between, this way the chocolate doesn't get too hot).
5. Next add your egg mixture to your dry ingredients and stir until partially mixed in.
6. Add your melted chocolate and butter mixture as well and stir until a thick dough forms.
7. Add your 1/4 cup of not melted chocolate chips to your batter and mix again.
8. Take large spoonfuls of dough and roll them into balls, space them out evenly on two ungreased cookie sheets and flatten them slightly (they won't spread much so flatten them to the size you want them after, see photos for this).
9. Bake for 8-10min. The cookies will seem under-done when they come out but they will set! The middles will remain soft but you'll be able to pick them up easily. I baked mine for 9min exactly and they come out great but if your oven leans on the hotter side, try 8min.
10. Make sure to let the cookies cool enough on the tray so that they are no longer hot and you can lift them.  Place them on a wire rack to finish cooling. Enjoy your Keto Chewy Double Chocolate Cookies!

These are best warmed up a little in the microwave! You can freeze these in an airtight container between layers of wax paper or parchment paper. You can also store them on your counter the same way for up to five days.

*Note the NET carb count will be: 3.2g per cookie if your chocolate chips are 4g NET carbs per tablespoon (mine are 2g NET carbs/tbsp after subtracting fibre and sugar alcohols)

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