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5.0 from 30 votes

Keto Chocolate Cookies, Soft & Chewy

These soft and chewy keto chocolate cookies are made with nut butter and cocoa powder.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
53 mins
Servings: 18 cookies
Calories: 124 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup Tahini sesame butter, no sugar or salt added
  • 2 large eggs
  • 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

    Cup of Yum
  1. Preheat the oven to 350°F. Line two cookie sheets (or baking sheets) with parchment paper.
  2. 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.
  3. 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.
  4. Mix in the baking soda.
  5. 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.
  6. Top each cookie with 5-6 chocolate chips, gently pressing them in.
  7. 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.
  8. 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

  • A good way to vary this recipe is to add a few drops (about ¼ teaspoon) of flavor extracts such as vanilla, coconut, almond, or orange. Another good variation is to use chopped raw pecans or walnuts instead of chocolate chips.
  • I keep the leftovers in an airtight container in the fridge for 3-4 days and warm them gently in the microwave, 5 seconds per cookie at 50% power.
  • Once completely cool, you can also freeze these cookies in a single layer in freezer bags for up to three months.

Nutrition Information

Serving 1cookie Calories 124kcal (6%) Carbohydrates 4g (1%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 2g (10%) Sodium 41mg (2%) Fiber 2g (8%)

Nutrition Facts

Serving: 18cookies

Amount Per Serving

Calories 124

% 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.