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5 Ingredient Keto Chocolate Cookies

Before I get to my recipe, I'd like to thank Emma of Noodlechips for the amazing and thorough review of my cookbook! My KetoDiet Cookbook has been out the beginning of this year and Emma's review will guide you through it in detail.

These keto cookies are for everyone who likes to have a crispy treat with their coffee. They are quick, easy to make and freezable. One cookie contains 25% of your your daily magnesium requirement - a delicious way to beat keto-flu! :-)

I hope you enjoy my quick video recipes as much as we do creating them! All video recipes are available on my YouTube channel. As always, I wouldn't be able to make these videos without the patience of my partner Nikos, who helps me shoot them, and my good friend Gwyn who does all the amazing video editing!

Also, check out my other cookie recipes - all suitable for a ketogenic diet:

Preparation time

Hands-on
Overall

Nutritional values (per cookie):

3.1 grams 4.8 grams 6.8 grams 14.4 grams 1.5 grams 195 calories
Total Carbs7.9grams
Fiber4.8grams
Net Carbs3.1grams
Protein6.8grams
Fat14.4grams
of which Saturated1.5grams
Energy (calories)195kcal
Magnesium97mg (25% RDA)
Potassium281mg (14% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (16%), fat (77%)

Ingredients (makes 12 cookies):

Instructions:

  1. Preheat the oven to 160 C / 320 F. Place the almond butter, eggs, unsweetened cacao powder, ...
  2. ... powdered Erythritol, and salt into a food processor. You can also use your hands or a spatula to mix the dough.
  3. Process until well combined.
  4. Using your hands, create 12 equal cookie dough balls. Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat. Using a fork, press down to flatten each cookie ball until about ½-inch (1 cm) thick.
  5. Place in the oven and bake for about 12 minutes or until crisped up. When done, remove from the oven and let them cool down before serving. Store them in an airtight container for up to 5 days or freeze for longer. I made two batches when creating this recipe. The first batch (left side below) was made with one egg and slightly less almond butter. I loved the strong chocolate taste but the cookies were way too fragile and crumbly. For the second batch, I used one more egg. The cookies (right side below) were not as sweet but the texture was better - crispy and slightly chewy.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (8)

What about using "normal" butter is it a good idea ?

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I'm afraid that regular butter, which is pure fat, won't work. You need to use nut, seed or coconut butter (made by blending nuts, seeds or shredded coconut).

Reply

Great with peanut butter!

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Thank you for this recipe.

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I was really excited to make these cookies but I'm not sure mine turned out right. I think it might have been the almond butter I was using. It doesn't look as creamy as yours did. While cooking, the cookies wept a lot of oil out. They were foaming with it as they cooked. The final product turned out very grainy and crumbly, though still tasty. I think the difference in nut butter is the only culprit because I used the exact measurements for everything else. Do you have a brand of nut butter you like to use if you don't make your own?
These were still good but looking for a better texture.
Thanks!

Reply

I'm using my own nut and seed butters and this one was from blanched almonds. I think the oil always leaks out and when I took them out of the oven, they soaked the oil back in a few minutes. My first attempt with only one egg was very crumbly - it was tasty but too crumbly. Did you use 2 eggs or just one like I did in my first attempt?
These are the perfect texture - very crispy like "real" cookies but not crumbly: ketodietapp.com/.../5-ingredient-keto-green-cookies I'd try making the chocolate cookies with sunbutter instead of almond butter in case it makes a difference Smile

Reply

I used two large eggs. I think the almond butter is the problem. It was store bought made from whole almonds instead of blanched. I think I will try sunbutter or try to make almond butter at home with blanched almonds in my Vitamix.

Reply

I hope the next batch is perfect!

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