Keto Double Chocolate Chip Cookies
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Raise your hand if you love chocolate! Just because you are living a sugar and gluten-free, ketogenic lifestyle does not mean that you have to completely give up chocolate treats. You do however have still have to use some self control because theses Keto Double Chocolate Chip Cookies are delicious!!
And delicious chocolate treats lead to overindulging whether you are watching your weight or not! Am I right?
These soft and delicious Keto Double Chocolate Chip Cookies are made with; almond flour, cacao powder, butter, eggs, extract(s), baking powder, brown sugar sweetener and stevia sweetened chocolate chips.
How to make Keto Double Chocolate Chip Cookies
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
Beat the butter, sweetener and egg together in a mixing bowl until combined.
Add the extract(s) almond flour, baking powder, cacao and salt and mix just until combined.
Stir in the chocolate chips.
Use a 1-Tablespoon sized cookie scoop to portion the cookie dough and drop the rounded balls onto the prepared baking sheet.
I flattened out the balls of dough in this batch, but you can also leave them rounded like these Keto Chocolate Chip Cookies. The double chocolate cookies will not spread when they bake.
Bake for 8 minutes, the centers will seem very soft and doughy. Remove from oven and allow to cool on the baking sheet for 5 to 10 minutes.
Move cookies to a wire cooling rack to cool completely.
Recipe Tips & Tricks
- Cooking times will vary by oven so keep an eye on them.
- Because the cookies are so soft when they come out of the oven, they will break apart if you try to move them too soon. I let mine rest for 10 minutes, until the next batch came out of the oven and they were perfect.
- For larger cookies, use a 2-Tablespoon sized cookie scoop and bake for 10 minutes.
- I used Lily’s dark chocolate chips, but you can also use Lily’s semi-sweet for a sweeter cookie if you prefer.
- With the holidays coming up I chose to use a combination of vanilla and peppermint extracts in my cookies.
- For mocha flavored cookies, add 1 teaspoon of espresso powder.
More delicious Keto treat recipes
- Keto Chocolate Chip Cookies
- Keto Snickerdoodle Cookies
- Keto Instant Pot Lava Cakes
- Keto Snickerdoodle Mug Cake
- Keto Chocolate Mug Cake
- Orange Chocolate Fat Bombs
Enjoy!!
Keto Double Chocolate Chip Cookies
Ingredients
- 1/4 cup unsalted butter very soft
- 1/2 cup Swerve brown sugar sweetener or sweetener of your choice
- 1 large egg
- 1 teaspoon pure vanilla extract I used 1/2 teaspoon vanilla and 1/2 teaspoon peppermint
- 3/4 cup blanched almond flour
- 1/3 cup cacao powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup sugar-free chocolate chips I used Lily's stevia sweetened chips
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
- Beat the butter, sweetener and egg together in a mixing bowl until combined.
- Add the extract(s) almond flour, baking powder, cacao and salt and mix just until combined.
- Stir in the chocolate chips.
- Use a 1-Tablespoon sized cookie scoop to portion the cookie dough and drop the rounded balls onto the prepared baking sheet.
- I flattened out the balls of dough in this batch, but you can also leave them rounded since these cookies will not spread when they bake.
- Bake for 8 minutes, the centers will seem very soft and doughy. Remove from oven and allow to cool on the baking sheet for 5 to 10 minutes.
- Move cookies to a wire cooling rack to cool completely.
Notes
- Cooking times will vary by oven so keep an eye on them.
- Because the cookies are so soft when they come out of the oven, they will break apart if you try to move them too soon. I let mine rest for 10 minutes, until the next batch came out of the oven and they were perfect.
- For larger cookies, use a 2-Tablespoon sized cookie scoop and bake for 10 minutes.
- I used Lily’s dark chocolate chips, but you can also use Lily’s semi-sweet for a sweeter cookie if you prefer.
- With the holidays coming up I chose to use a combination of vanilla and peppermint extracts for my cookies.
- For mocha flavored cookies, add 1 teaspoon of espresso powder.
