Keto Chewy Double Chocolate Cookies

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5 from 1 vote

Soft and chewy double chocolate keto cookies.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Keyword: chocolate cookies, cookies

Servings: cookies

Calories: 129kcal

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

Instructions

Pre-heat your oven to 350*F.
In a large bowl, whisk together all of your dry ingredients, from almond flour to salt.
Next, in another bowl whisk together your eggs, heavy cream and vanilla extract until smooth. Set aside.
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).
Next add your egg mixture to your dry ingredients and stir until partially mixed in.
Add your melted chocolate and butter mixture as well and stir until a thick dough forms.
Add your 1/4 cup of not melted chocolate chips to your batter and mix again.
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).
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.
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.

Notes

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.

Nutrition