Keto Chocolate Cookies, Soft & Chewy
User Reviews
5
Keto Chocolate Cookies, Soft & Chewy
Description
Keto Chocolate Cookies are created using sesame tahini, eggs, cacao powder, and a low-carb sweetener called stevia glycerite, making them suitable for ketogenic diets. The dough starts by whisking together tahini, eggs, stevia, and salt, then carefully adding water to achieve a smooth, workable batter. Incorporating cacao powder and baking soda helps create the rich chocolate flavor and texture, while dark chocolate chips add bursts of sweetness and contrast. Using a scoop, the dough is portioned and baked until soft and chewy with gentle expansion in the oven.
The recipe suggests variations with flavor extracts like vanilla or orange and alternatives such as nuts instead of chocolate chips. These cookies store well refrigerated for several days and can be frozen once fully cooled, maintaining their texture when gently reheated in a microwave.
Ingredients
- 1 cup tahini sesame butter, no sugar or salt added
- 2 egg large
- 1 ½ teaspoon stevia glycerite equals ½ cup of sugar
- Pinch salt
- ½ cup water divided
- ½ cup cacao powder not Dutch-processed
- ¼ teaspoon baking soda
- ⅓ cup dark chocolate chips 1.5 ounces
Instructions
- Preheat the oven to 350°F. Line two cookie sheets (or baking sheets) with parchment paper.
- In a medium mixing bowl, whisk the nut butter with the eggs, stevia, and salt until smooth. When the mixture becomes sticky and difficult to mix, start adding water gradually, a tablespoon at a time, until you reach a smooth consistency, as shown in the photo. You will likely need to add ¼ cup of water.
- Using a rubber spatula, mix in the cocoa powder. Just as in step 2, you want a smooth, easy-to-mix batter, as shown in the photo, so add water until you reach that consistency. How much water you will need to add depends on the consistency of the nut butter you use. I usually end up using a total of ½ measuring cup of water in this recipe. So, I add about ¼ cup in step 2 and ¼ cup in this step.
- Mix in the baking soda.
- Using a 2-tablespoons measuring scoop, spoon 18 mounds of the batter onto the prepared baking sheets, spacing the cookies 1.5 inches apart (they expand as they bake). Do not flatten the mounds.
- Top each cookie with 5-6 chocolate chips, gently pressing them in.
- Place the cookie sheets on the middle and bottom oven racks. Bake the cookies for 8 minutes. The cookies will be very soft at this point, but they will set as they cool. Don’t try to remove them right away.
- Cool the cookies for 10 minutes in the pan on a cooling rack, then carefully transfer them directly to the rack using a cake server. Let the cookies cool completely for about 20 more minutes before serving them. Their texture and flavor dramatically improve once they cool.
Notes
- Add flavor extracts like vanilla, coconut, almond, or orange for variation.
- Substitute chopped raw pecans or walnuts for chocolate chips if preferred.
- Store leftovers in an airtight container in the fridge for 3-4 days; warm gently in microwave before serving.
- Once cooled completely, cookies can be frozen individually in freezer bags for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 124kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 41mg | 2% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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