Keto Chocolate Cookies

These Keto Chocolate Cookies are mini in size and dense in texture. They are the perfect dessert for the holiday season! You can serve them at Thanksgiving and Christmas, bring them to work for the office party or make a double batch and wrap them up to send to friends and family that you won’t be able to see this year.

Keto Chocolate Cookies


A double chocolate keto cookie.


What You Need:

Baking Sheet

Baking Sheet




1/2 cup unsweetened cocoa powder

1/4 cup coconut flour

1/4 cup erythritol

1 tsp baking soda

1/4 tsp pink himalayan salt

1/2 cup butter, melted

1 large egg

1 tbsp heavy whipping cream

20 drops liquid stevia

1 tsp vanilla extract

1/3 cup lilys chocolate chips

US Customary – Metric



  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together cocoa powder, coconut flour, erythritol, baking soda, and salt.
  3. Add melted butter, egg, cream, stevia, and vanilla and mix together with an electric mixer until well combined. Batter will be creamy.
  4. Use a rubber spatula to fold in the chocolate chips. Allow batter to sit 2-3 minutes until slightly thickened.
  5. Using a small cookie scoop, scoop out 20-24 mini cookies onto prepared baking sheet. Bake for 8-10 minutes.
  6. Remove from the oven and let cool completely on the baking sheet before serving.
  7. Best stored in an air tight container in the fridge up to 10 days or freeze for 1 month.


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