5 Ingredient Keto Chocolate Cookies

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5 Ingredient Keto Chocolate CookiesPin recipeFollow us 85.6k

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:

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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
Calories195kcal
Magnesium97mg (25% RDA)
Potassium281mg (14% EMR)

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

Ingredients (makes 12 cookies)

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Instructions

  1. Preheat the oven to 160 °C/ 320 °F. Place the almond butter, eggs, unsweetened cacao powder, ... 5 Ingredient Keto Chocolate Cookies
  2. ... powdered Erythritol, and salt into a food processor. You can also use your hands or a spatula to mix the dough. 5 Ingredient Keto Chocolate Cookies
  3. Process until well combined. 5 Ingredient Keto Chocolate Cookies
  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 1/2-inch (1 cm) thick. 5 Ingredient Keto Chocolate Cookies
  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. 5 Ingredient Keto Chocolate Cookies 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 Keto Chocolate Cookies
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  2. Martina Slajerova
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (28)

Was concerned about some of the comments and when I didn’t have enough cacao powder I substituted by shredding a 70% chocolate bar into the mixture. Used powdered Stevia for my sweetener and added the extra dropperfull just to be safe on the sweetness.
I made 24 instead of 12 and baked them the same amount of time.
They tasted great with my tea! Will make them again as a Chocolate treat after lunch during the week!
Thank you for such a variety of great recipes!

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Thank you for your feedback, Julie, I'm glad you like them!

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I made these with peanut butter.  They’re wonderful. I used swerve for the sweetener and dipped each ball in granulated swerve before pressing with a fork.  

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I'm glad you enjoyed! 😊

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Could I decrease the amount of cocoa powder in these a bit without altering the final product too much? These sound great, but I find the taste of unsweetened cocoa powder to be a bit overpowering and bitter! Would halving the amount of cocoa powder alter my final product too terribly much? Thanks for all of your awesome recipes!

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Yes, I think you can decrease the amount of cacao powder. If the dough is too runny, add a few tablespoons of almond flour or a tablespoon or two of coconut flour. Happy keto baking! 😊

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I just made these...I had the exact ingredients on hand.  They are horrible.  I've been on keto for 4 months, and even to my pallet which has become accustomed to no sugar, they were bitter and dry.  Sadly, this recipe was a waste of good ingredients.

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I'm sorry to hear that, Kimberly. I think you may need to use more sweetener. It's better to taste the dough to see if you like it or need to add sweetener. Another trick that may fix this is adding some melted dark chocolate on top once they are cooled. I hope this helps!

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They turned out great for me I used the original recipe. Substituted Monkfruit and added xanthan gum for chewiness. Yummy!!

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Thank you for your feedback, Deanna!

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I think the type of nut butter used makes all the difference with this recipe. Like Shelli, mine too were very crumbly and soft (I know, a strange combination!) and although they were tasty (I added 1/4 tsp of monk fruit sweetener as I wanted to take these for the office), the texture wasn't what I was expecting at all. I might try these again with blanched, homemade almond butter... Is that what you use, Martina? Also, do you roast the  blanched almonds before grinding? I've been on the hunt for the perfect crispy keto chocolate cookie and I refuse to give up 😊 Your recipes are nearly always fantastic, Martina, so I'm determined to get this one right!

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Thank you for your feedback, Anu! I rarely buy nut/seed butters but in this one I used blanched almond butter that I bought - I think that roasted almond butter will be even better (more flavour). These are quite crispy and I was thinking that maybe you could avoid the spices and add a few dark chocolate chips? Keto Glazed Anise Holiday Cookies
Another option: 5 Ingredient Keto Cookies (plus chocolate chips).
The truth is that the cacao powder is similar to coconut flour in terms of the effect on the texture. It makes the cookies more crumbly and chewy.

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I made these today, hoping for something to put out for Santa, but they were really terrible and the whole batch went into the trash.  Never really "crisped up", even after cooking for 30 minutes.  Tasted really bitter and like they had no sweetener at all.  Broke apart and had a brownie-like consistency when I eventually tried to move them off the Silpat.  Looked like they might still taste good, maybe as an ice cream topping?  But no, tasted like I took a bite of baker's chocolate.  I measured everything I could by gram weight (where grams were listed in the recipe).  I used almond butter, Swerve confectioners, and even added the optional 20 drops liquid stevia, as I know we have a huge sweet tooth in our house.  A waste of a lot of expensive ingredients, and now I need to figure something else out for Santa.  Very disappointing!

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Do you live in high altitudes? If you do, foods take longer to cook. I've made them several times and they always came out great. Keep in mind that when they re warm, they are always soft and you need to let them cool down to get them crispy.
I think that when it comes to sweeteners, you should always use them to taste. I generally use less erythritol because I don't like my treats too sweet. It's a matter of preference. I made these last year for Christmas and some of my friends actually found them too sweet 😊

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New to Keto, started 3-4 weeks ago so still getting used to things. Going well so far but felt I needed a biscuit pick me up. So when I found these I to say I was delighted was an understatement. Now Im not the greatest baker/cook in the world but wow these are super easy and just what I needed. Next time I will have to add a couple of drops of stevia to sweeten them up (waiting for it to arrive from Amazon), but even without they just did the trick. So many thanks for sharing recipes, they are a huge help to a Keto Newbie. Massive 👍🏻'S up

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Thank you for your kind words, Kim!

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Will this work with stevia too, or does it need to be erythritol? Thank you!!

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You can use sweetener of choice to taste - even monk fruit sweetener will work.

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I came home today and just needed the perfect lo carb/keo chocolate cookie.  I think my faith in finding the best one led me here.  I want you to know this was SO easy...I had ALL the ingredients at home.  I ate every last one myself.  These are like crack...no kidding..

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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).

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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!

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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: 5 Ingredient Keto Green Cookies I'd try making the chocolate cookies with sunbutter instead of almond butter in case it makes a difference 😊

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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.

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I hope the next batch is perfect!

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I love the fork technique that you use to make the texture on the cookie. I have used the same to make novel patterns on the cookie. The cookie not only tastes amazing but also looks delicious.

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