When you get that need for a truly great keto chocolate cookie, let me come to your rescue! This low carb and sugar free recipe is so simple that you can stir it together with a fork. Sink your teeth into these soft, chewy chocolatey cookies and enjoy!
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Course
Dessert
Cuisine
British
Servings
9 large cookies
Calories
141 kcal
INGREDIENTS
1x
2x
3x
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1 cup / 100g almond flour NOT super-fine**. Ground almonds work well here
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1/2 tsp baking powder
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3 tbsp / 21g cocoa powder
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4 tbsp / 48g granulated erythritol (So Nourished)
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4 tbsp / 60g butter softened
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1 egg medium
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1/4 cup / 30g sugar free chocolate chips or chopped dark chocolate, minimum 85% cocoa solids (I used 90%)
INSTRUCTIONS
Preheat the oven to 175 Celsius / 350 Fahrenheit (conventional oven).
Mix the dry ingredients in a bowl – almond flour, baking powder, cocoa powder and granulated erythritol.
Add the egg and the softened butter and mix with a fork until you have a smooth dough.
Form 9 cookies and place on a baking sheet lined with parchment paper. They will spread a little, but not much – so shape them into the form you want them to have.
Bake for circa 12 minutes. Let cool COMPLETELY before handling.
1.9 g net carbs per cookie (average weight: 35 grams).
The cookies are very fragile when hot. They firm up once cooled.
For a fudgier cookie, reduce the baking time to 10 minutes. For a crispy cookie, flatten and bake for up to 14 minutes.
**If using super-fine almond flour, reduce the amount to 3/4 cup / 75g.
NUTRITION
Serving: 35g
Calories: 141kcal
Protein: 3.7g
Fat: 13.6g
Fiber: 2g
Sugar: 0.8g