Keto Brownie Cookies
User Reviews
4.9
Keto Brownie Cookies
Description
Keto Brownie Cookies combine smooth almond butter and unsweetened cocoa powder with a granulated keto-friendly sweetener and an egg to form a fudgy dough enhanced by sugar-free chocolate chips. The mixture can be thinned with almond milk if needed to reach a soft, yet pliable batter that is rolled into small discs. Baked at 180°C (350°F) until tops crack slightly, these cookies balance a dense, chewy texture and rich chocolate taste. Cooling them fully is important to allow them to set firmly enough for easy handling.
The chocolate chips add occasional pockets of melted sweetness within the cocoa-heavy base, while careful portioning creates evenly baked cookies with a modest thickness and crisp edges. These cookies suit anyone looking for a low-carb, ketogenic-friendly dessert or snack with a pronounced chocolate profile. They hold their shape well and store as convenient grab-and-go cookies.
To maintain the ideal texture, avoid overbaking and let them cool completely before removing. Almond butter texture variation can require adjusting the amount of almond milk to avoid overly fragile results. Using sugar-free chocolate with at least 85% cocoa solids keeps the carb count minimal while delivering quality chocolate flavor.
Ingredients
- 1 cup almond butter 260g, smooth and soft
- 4 tablespoon cocoa powder unsweetened
- ⅓ cup granulated sweetener 60g, erythritol or monkfruit
- ¼ cup chocolate chips 45g, sugar free
- 1 egg large, room temperature
- 3 tablespoon almond milk unsweetened, only use if needed *** see notes
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
- Allow cookies to cool completely as they are soft when warm but firm up on cooling.
- Adjust almond milk amount carefully; too much can make cookies fragile.
- If unavailable, substitute chocolate chips with chopped sugar-free dark chocolate (85-90% cocoa) knowing this slightly raises net carbs.
- Optional pinch of sea salt can enhance chocolate flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 30g | |
| Calories | 140kcal | 7% |
| Total Carbohydrates | 5.7g | 2% |
| Protein | 4.3g | 9% |
| Fat | 10.4g | 16% |
| Fiber | 3.7g | 15% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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