Keto Brownie Cookies

Name: Keto Brownie Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 14 serving
Ingredients: 1 cup almond butter; 4 tablespoon cocoa powder; ⅓ cup granulated sweetener; ¼ cup sugar free chocolate chips; 1 egg; 3 tablespoon almond milk

User Reviews

4.9

132 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
14
Calories
140 kcal
Course
Dessert
Cuisine
British

Keto Brownie Cookies

Raiden Walker

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Moist and chewy, keto brownie cookies are the most satisfying chocolate cookies you'll ever try. Thick, fudgy and made with only 5 ingredients, this easy recipe is sugar free, gluten free and diabetic-friendly.

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Ingredients

Servings

1 cup almond butter 260g, smooth and soft
4 tablespoon cocoa powder unsweetened
⅓ cup granulated sweetener 60g, erythritol or monkfruit
¼ cup sugar free chocolate chips 45g
1 egg large, room temperature
3 tablespoon almond milk unsweetened, only use if needed *** see notes

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Instructions

Preheat oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
In a bowl, mix almond butter, cocoa powder, granulated sweetener and the egg with a fork until well-combined.
If your mix is crumbly, thin it with up to 3 tablespoon almond milk. The batter should look fudgy and soft, but not runny. Whether you need the almond milk will depend on the texture of your almond butter.
Stir in the chocolate chips.
Roll balls with your hands and press them down on a baking pan lined with parchment paper. My cookies were around 1 centimetres thick and had a diameter of 6 centimetres.
Bake 10-12 minutes until the tops of the cookies begin to show little cracks. Don't over-bake.

Notes

9g net carbs per cookie. Makes 14 cookies.
Optional: Add a pinch of sea salt.
Let the cookies cool completely before handling. They are very soft when straight out of the oven but firm up as they cool down.
Let the cookies cool completely before handling. They are very soft when straight out of the oven but firm up as they cool down.
If you cannot get sugar free chocolate chips, use chopped sugar free chocolate or dark chocolate with a minimum of 85% cocoa solids (ideally 90%). Using 90% chocolate would increase the net carbs per cookie by only 0.5 grams.
***You only need to thin the almond butter cookie dough with almond milk if it looks crumbly. (The dough texture will depend on how runny or firm your almond butter is.)
Don't use more than 3 tablespoon or the cookies will become too fragile. Alternatively, you can use 1 tablespoon of melted coconut oil.