Soft And Chewy Keto Chocolate Cookies

They’re wonderfully soft and chewy and they keep well for several days (but you’ll probably polish them off way sooner!) I’ve always loved chewy cookies. It’s Ok if the edges are crisp, but as far as I’m concerned, the inside must be chewy, or they’re simply not worth the trouble. These almond flour cookies are a good example.

Ingredients

You’ll only need a few simple ingredients to make these tasty cookies. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: They are so tasty and their texture is just wonderful. And at 120 calories and 2 grams of net carbs per cookie, they’re the perfect choice for anyone on the keto diet. Natural creamy nut butter: I use tahini (sesame seed) butter, but any nut butter should work, as long as it’s fairly runny and not very thick. Eggs: I use large eggs in most of my recipes, including this one. Sweetener: I use stevia glycerite. You might be able to use a granulated sweetener instead, possibly adding a bit more water. But I haven’t tested it. Unsweetened cocoa powder: It’s best to use natural cocoa powder. See the discussion below. Salt and baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. Chocolate chips: As dark as you can go and still enjoy them!

Instructions

Making these keto chocolate cookies is easy! Please scroll down to the recipe card for detailed instructions. Here are the basic steps: First, whisk the nut butter with the eggs, adding about ¼ cup of water to make the mixture easier to mix. One by one, mix in the remaining ingredients. After adding the cocoa powder, add more water as needed to achieve a smooth batter, usually about ¼ cup. Spoon 18 mounds of the mixture onto two parchment-lined cookie sheets. Top the mounds with chocolate chips. Bake the cookies for about 8 minutes in a preheated 350°F oven. Cool them completely in the pan before removing them.

Expert tip

This is a truly easy recipe, with one caveat: it’s not foolproof. You will need to adjust the amount of water you add based on the consistency you get in your own kitchen. This will largely depend on the nut butter you use. Nut butters vary greatly in their consistency. Even when using natural creamy nut butters, which is what you should use here, their consistency can be quite unpredictable. You can pretty much use any natural creamy nut butter you like. I like to use sesame butter (tahini) by the Achva brand, which is quite runny as you can see in the video, and I still needed to add a total of ½ cup of water to the batter to get a nice and smooth consistency. I assume you will need to use a similar amount of water, but I can’t know for sure. So my best advice to you would be to adjust as you go. You want the batter to be thick and smooth (the video shows you how it looks right before I scoop the cookies into the cookie sheets). You don’t want the batter to be sticky or dry, but you also don’t want it to be thin and liquid. Thick, smooth and easy to mix is what you’re after.

Frequently asked questions

Variations

A good way to vary this recipe is to use a few drops of flavor extracts such as vanilla, coconut, almond, and orange. Another good variation is to use chopped pecans or walnuts instead of chocolate chips. You could also try adding a handful of them in addition to the chocolate chips, although I haven’t tried that.

Serving suggestions

Apart from simply serving these cookies as a tasty dessert all by themselves, you can use them to make a “sandwich” by spreading peanut butter in between two cookies. If you’re feeling adventurous, you could also try using them to make an impromptu ice cream sandwich using keto ice cream.

Storing leftovers

I keep the leftovers in the fridge, in an airtight container, for 3-4 days. I warm them up very gently in the microwave, 5 seconds per cookie on 50% power, before enjoying them.

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