Soul-Satisfying Keto Chocolate Cookies
User Reviews
5
Soul-Satisfying Keto Chocolate Cookies
Description
This recipe mixes almond flour, baking powder, cocoa powder, and erythritol with egg and softened butter to form a smooth chocolate dough. Chocolate chips are folded in, and the dough is portioned into cookies that bake at 175°C (350°F) for about 12 minutes. Cooling fully is crucial as the cookies are fragile when hot but gain structure upon standing.
The cookies have a rich chocolate taste with a balance of sweetness from erythritol and bitterness from high-cocoa chocolate chips. Texture is dense and fudgy when slightly underbaked or crispier if baked longer and flattened. The almond flour provides a moist crumb distinct from wheat flour.
This cookie is suitable for low-carb or keto diets and is an option for those avoiding gluten. Adjusting baking time or adding salt can alter the cookie firmness and flavor. Handling after complete cooling ensures cookies do not break apart.
Use almond flour ground to regular rather than super-fine for the expected crumb, or reduce quantity if using super-fine flour for proper texture.
Ingredients
- 1 cup / 100g almond flour NOT super-fine**. Ground almonds work well here
- ½ teaspoon baking powder
- 3 tbsp / 21g cocoa powder
- 4 tbsp / 48g erythritol granulated
- 4 tbsp / 60g butter softened
- 1 egg medium
- ¼ cup / 30g chocolate chips or chopped dark chocolate, minimum 85% cocoa solids (I used 90%, sugar free
Instructions
- Preheat the oven to 175 Celsius / 350 Fahrenheit (conventional oven).
- Mix the dry ingredients in a bowl - almond flour, baking powder, cocoa powder and granulated erythritol.
- Add the egg and the softened butter and mix with a fork until you have a smooth dough.
- Add the chocolate chips and mix, keeping a few back to put on top of the cookies.
- Form 9 cookies and place on a baking sheet lined with parchment paper. They will spread a little, but not much - so shape them into the form you want them to have.
- Bake for circa 12 minutes. Let cool COMPLETELY before handling.
Notes
- Each cookie averages 9 grams net carbs with an average weight of 35 grams.
- Cookies are fragile if handled hot; allow to cool completely before touching for firm texture.
- For fudgier cookies, bake approximately 10 minutes; for crispier results, flatten dough and bake up to 14 minutes.
- Add a pinch of salt to enhance chocolate flavor if preferred.
- Use regular almond flour for best texture; reduce amount when using super-fine almond flour to 3/4 cup (75g).
Nutrition Information
Show DetailsNutrition Facts
Serving: 9large cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 35g | |
| Calories | 141kcal | 7% |
| Total Carbohydrates | 3.9g | 1% |
| Protein | 3.7g | 7% |
| Fat | 13.6g | 21% |
| Saturated Fat | 4.9g | 25% |
| Fiber | 2g | 8% |
| Sugar | 0.8g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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