Follow us 148.4k
These keto cookies are for everyone who likes to have a tasty crisp treat with their coffee. These keto cookies are quick and easy to make and they are freezer friendly.
One cookie contains a quarter of your daily magnesium requirement. What a delicious way to beat keto-flu!
How's the texture? These cookies are a bit on the crumbly side so keep that in mind. You could make them less crumbly by adding a pinch of xanthan gum , if you can tolerate it. Make sure o let them cool down completely before serving, ideally for 1 to 2 hours.
Follow us 36.6k
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!
For even more ketogenic cookies, check out these recipes:
Finally, a shoutout to 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.
Hands-on Overall
Serving size cookie
Nutritional values (per cookie)
Net carbs2.9 grams
Protein6.8 grams
Fat14.4 grams
Calories195 kcal
Calories from carbs 7%, protein 16%, fat 77%
Total carbs7.9 gramsFiber5 gramsSugars2 gramsSaturated fat1.5 gramsSodium62 mg(3% RDA)Magnesium97 mg(24% RDA)Potassium282 mg(14% EMR)
Ingredients (makes 12 cookies)
Instructions
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place the almond butter, eggs and unsweetened cacao powder into a food processor.
- Add sweetener and salt. You can also use your hands or a spatula to mix the dough.
- Process until well combined.
- 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 1/2-inch (1 cm) thick.
- 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.
Note: 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.
5-Ingredient Chocolate Cookies
Step by Step
Ingredients
Instructions
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place the almond butter, eggs and unsweetened cacao powder into a food processor.
- Add sweetener and salt. You can also use your hands or a spatula to mix the dough.
- Process until well combined.
- 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 1/2-inch (1 cm) thick.
- 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.
Note: 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.
Nutrition (per cookie)
Calories195kcal
Net Carbs2.9g
Carbohydrates7.9g
Protein6.8g
Fat14.4g
Saturated Fat1.5g
Fiber5g
Sugar2g
Sodium62mg
Magnesium97mg
Potassium282mg
Detailed nutritional breakdown (per cookie)
Do you like this recipe? Share it with your friends!
