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Chewy Keto Chocolate Cookies

Rated as 2.4 out of 5 Stars

"I have tried many different low-carb chocolate cookie recipes, and these are my favorite keto cookies; moist, chewy, and so decadent!"
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Ingredients

23 m servings 173 cals
Original recipe yields 15 servings (15 cookies)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Combine almond butter, eggs, sweetener, cocoa powder, vanilla extract, and salt in the bowl of a food processor; pulse until a dough forms.
  3. Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
  4. Bake in the preheated oven until edges are firm, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts


Per Serving: 173 calories; 15.7 g fat; 12.9 g carbohydrates; 5 g protein; 25 mg cholesterol; 133 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

After reading the previous reviews, I agree that the dough is crumbly. So, as I was mixing, I added a few tablespoons of unsweetened coconut milk and a dollop of sugar free mayo to my batter. EX...

Most helpful critical review

Very dry

Most helpful
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Newest

After reading the previous reviews, I agree that the dough is crumbly. So, as I was mixing, I added a few tablespoons of unsweetened coconut milk and a dollop of sugar free mayo to my batter. EX...

Very dry

The picture posted is NOT what these cookies look like at all. I followed the recipe exactly and they were a huge disappointment. They were dry, crumbly, tasteless, and un-edible...

I might not have ground up the black beans well enough, because you could taste bits of hardened crunchy beans in them. Kids thought they tasted 'weird' because they weren't sweet like chocolate...

way to dry

Extremely dry, no flavor, not very tasty. If you make them, do not use stevia drops, use powder. also, do not cook. Freeze them. The oven will cook all of the healthy oils out and dry them up.

Very good choc. fix. Used 50% cashew butter/peanut butters. Dutch cocoa, and added a little heavy cream to thin out the dough some.

I followed directions to the T and my batter was soupy. I ended up adding 2 1/2 cups of Almond flour to fix the texture issue before I got it to become a very wet dough. Tasted slightly bitter, ...

Due to an egg allergy, we substituted chia and a bit of almond milk. These were an easy and quick cookie to put together and it was nice to use up the last of a jar of almond butter from the pa...