They’re wonderfully soft and chewy, and they keep well for several days (but you’ll probably polish them off way sooner!) I’ve always loved chewy cookies, like these almond flour cookies or these peanut butter cookies. If you’re like me and prefer your cookies chewy, you are going to love these keto chocolate cookies! They are delicious, and their texture is wonderful. At 120 calories and 2 grams of net carbs per cookie, they’re the perfect choice for anyone on the keto diet.
Ingredients
Instructions
Storing Leftovers
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Recipe Card
Natural creamy nut butter: I use tahini (sesame seed butter), but any nut butter will work as long as the only ingredient is nuts and it’s fairly runny and not very thick. In the photo above, I used peanut butter. Eggs: I use large eggs in most of my recipes, including this one. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead, adding a bit more water if needed. Unsweetened cocoa powder: It’s best to use natural cacao powder, not Dutched cocoa powder. Salt and baking soda: You can replace the baking soda with a teaspoon of baking powder (gluten-free if needed). Chocolate chips: As dark as you can go while still enjoying them! These are the dark chocolate chips I use.
Whisk the nut butter with the eggs, sweetener, and salt, adding about ¼ cup of water to make the mixture easier to mix. Add the cocoa powder, adding water as needed (usually about ¼ cup) to achieve a smooth batter, as shown below: Bake the cookies for about 8 minutes in a preheated 350°F oven. Cool them completely in the pan before removing them. You can use any natural, creamy nut butter you like. I like to use sesame butter (tahini) by the Joyva brand, which is quite runny, and I still need to add a total of ½ cup of water to the batter to get a smooth consistency. I assume you will need to use a similar amount of water, but I can’t know for sure. So my best advice is to adjust as you go. You want the batter to be thick and smooth. You don’t want it to be sticky or dry, but you also don’t want it to be thin and liquid. What you’re after is thick, smooth, and easy to mix. This is what the batter should look like: You can also use them to make a sandwich cookie by spreading peanut butter or walnut butter between two cookies. If you’re feeling adventurous, you can use them to make an ice cream sandwich using keto ice cream. As mentioned above, once completely cool, you can also freeze them in a single layer in freezer bags for up to three months.
