Keto Chocolate Dipped Cookies

4.7 stars, average of 75 ratings

By Jo Harding, updated March 30 20208

Christmas and cookie eating go hand in hand right? These Chocolate Dipped Keto Cookies are a sugar free, low carb alternative to your festive favourites. Why not make them as a gift for your loved ones this Xmas? Everyone needs a little cookie love in their life!

So easy to make and a much healthier alternative to all those preservative rich store bought ones. I used almond butter as it’s my favourite nut butter but you could use any nut butter you like.

Bestselling Keto Books

Keto Chaffles

Preorder and get 5 bonus chaffle recipes!

My latest keto cookbook!

75 Delicious Treats for Your Low-Carb Diet

Chaffles are the epitome of simplicity and versatility

Simple Keto

Meal-prepping, planning, and shopping strategies

100+ delicious low-carb recipes

Quick & easy, no stress, no complication

The Beginner's KetoDiet Cookbook

Easy keto guide

100+ delicious low-carb recipes

Whole foods, optimized for nutrition

The Keto All Day Cookbook

My best keto recipes

100+ delicious low-carb recipes

Allergy-free options

Quick Keto Meals in 30 Minutes or Less

Quick and easy meals

100+ delicious low-carb recipes

Allergy-free options

Sweet & Savory Fat Bombs

Sweet treats & savory snacks

100+ delicious keto recipes

Allergy-free options

Keto Slow Cooker & One-Pot Meals

100+ delicious low-carb recipes

Ideal for batch cooking and meal prep

Allergy-free options

The KetoDiet Cookbook

150+ delicious low-carb recipes

Quick guide to keto

Keto food list

Super Low-Carb Snacks

100+ delicious low-carb recipes

Tasty paleo treats and snacks

Ultra low-carb fat bombs

Get it now

Have any of my books?

Claim your Premium Diet Plans

0 days, 0 hours, 55 minutes

Hands-on 20 minutes Overall 1 hour 15 minutes

Nutritional values (per cookie)

Net carbs3.3 grams

Protein6 grams

Fat18.8 grams

Calories211 kcal

Calories from carbs 6%, protein 12%, fat 82%

Total carbs6.4 gramsFiber3.1 gramsSugars2 gramsSaturated fat5.5 gramsSodium87 mg(4% RDA)Magnesium80 mg(20% RDA)Potassium225 mg(11% EMR)

Ingredients (makes 10 large cookies)

1 ¹/₂ cups almond flour (150 g/ 3.5 oz)
¹/₄ cup almond butter (63 g/ 2.2 oz)
2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
1 large egg
1 tsp vanilla powder or 2-3 tsp sugar-free vanilla extract
1 tbsp virgin coconut oil (14 g/ 0.5 oz)
1 tbsp coconut butter (16 g/ 0.6 oz)
1 tsp gluten-free baking powder
pinch of salt (only if none in the almond butter)
90 g of 90% dark chocolate (3.2 oz) - or at least 85% dark chocolate

Note: You can use coconut oil instead of coconut butter, which just makes them a little more delicate during cooking but works equally well. Sweetener can be used to taste. Here's a list of suitable low-carb sweeteners.

Instructions

Combine all the dry ingredients together in a mixing bowl (ground almonds, erythritol, vanilla, baking powder and optional salt).
Add the soft coconut oil, coconut butter, almond butter and egg.
Mix with hands until combined to form a dough. Place in a sandwich bag and chill in the fridge for 30 minutes.
Preheat the oven to 140 °C/ 285 °F, fan assisted. Roll the dough between 2 sheets of baking paper until about 1 cm (¹/₂ inch) thick. Cut out your cookies using a 6 ¹/₂ cm (2 ¹/₂ inch) diameter cutter and place on a greaseproof lined baking tray. Roll the dough back into a ball and repeat the rolling between 2 sheets of greaseproof and cutting step.
Repeat until all the dough is used up. You should get about 10 cookies in total.
Bake in the oven for 30 minutes until golden. Remove from the oven and allow to cool on a wire rack.
Meanwhile, place a little boiling water in the bottom of a pan. Add the chocolate to a small glass bowl or jug and place in the boiling water. Simmer on a medium heat until the chocolate has melted. Make sure the water doesn’t bubble up the sides and get into the chocolate.
Remove the chocolate bowl from the water and half dip the cookies into the chocolate. Place on a wire wrack to set. Enjoy! The cookies will keep at room temperature for up to a week, or in the freezer for up to 6 months.

Ingredient nutritional breakdown (per cookie)

Net carbs	Protein	Fat	Calories
Almond flour (blanched ground almonds, almond meal)
1.3 g	3.2 g	7.9 g	89 kcal
Almond butter (organic, unsweetened)
0.4 g	1.2 g	3.1 g	42 kcal
Erythritol (natural low-carb sweetener)
0.1 g	0 g	0 g	0 kcal
Eggs, free-range or organic
0 g	0.6 g	0.5 g	7 kcal
Vanilla extract, powder (vanilla bean)
0.1 g	0 g	0 g	1 kcal
Coconut oil, extra virgin
0 g	0 g	1.3 g	12 kcal
Coconut butter, organic, unsweetened
0.1 g	0.1 g	0.9 g	9 kcal
Baking powder, gluten-free
0.1 g	0 g	0 g	1 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Extra dark chocolate, 90% cocoa (cacao)
1.2 g	0.9 g	5.1 g	51 kcal
Total per cookie
3.3 g	6 g	18.8 g	211 kcal

Download Recipe

Do you like this recipe? Share it with your friends!

Facebook

Twitter

Let us know what you think, rate this recipe!

Ann Seibert (http://rockclimbingyogi.com/) one year ago #

I made these cookies the other day and they were DELICIOUS!!  I love these easy-to-make, few-ingredient recipes. I did do a few things different so I thought I'd share these with folks who are thinking about giving the recipe a try.
1. I substituted the 1 TBSP of coconut butter with 1 TBSP of regular butter. (I didn't feel like opening up a can of separated coconut milk for just a tablespoon of coconut butter)
2. I didn't have a cookie cutter so I simply separated out a small bit of dough, rolled it into a ball and pressed it flat into the "cookie" shape. They cooked up just fine.
3. After dipping the cookies into the chocolate, I placed them onto parchment paper on a cookie sheet, sprinkled almond shavings on top of the chocolate and then drizzled the remaining little bit of chocolate over the entire cookie.
4. Using the parchment paper instead of a wire rack made clean up a breeze.  I put the cookie sheet into the fridge to let the chocolate harden.  After about 20-30 mins. I took the cookies out of the fridge and the cookies pulled up off the parchment paper perfectly. No mess. No cleaning.
Thanks for another wonderful recipe!
Ann

Martina @ KetoDiet one year ago #

Thank you so much for your feedback and the great tips!! Just to clarify, "coconut butter" is not the same as coconut cream, it is actually closer to almond butter: Foolproof Homemade Coconut Butter I'm glad it still worked well! 😊

Suzanne 2 years ago #

Hi,
this sounds like a great recipe. I'm looking for a low carb/keto biscuit recipe in order to make a crust for a NY cheese cake. I was wondering if these cookies are crisp enough to crumble. Do you think I can use these for my purpose? And another question: Can I substitue regular (grass fed) butter for almond butter?
Thanks a million for all your efforts!

Martina @ KetoDiet 2 years ago #

Hi Suzanne, I think these would be great as a cheesecake base but they will not be as crumbly as regular biscuits. You may want to check out this recipe: Keto New York Cheesecake
I would definitely not substitute regular butter for almond butter (regular butter is pure fat while almond butter is made with blended almonds). You can try other nut & seed butters: ketodietapp.com/Blog/Filter
I hope this helps! 😊

Leah Ouellette 2 years ago #

What temp? For how long? Did I miss it somewhere? I did make these and they were awesome!

Thank you for noticing, Leah! It's 30 minutes but the temperature is missing. Let me get back to Jo and I'll update it asap 😊

Margie 2 years ago #

I just made them - it is a delightful dough - I guess I am going to have to guess at the temperature because they are ready to go into the oven and no answer yet!

Hello Margi, the temperature has been added. I hope this helps!

Keto Chocolate Dipped Cookies

Hands-on 20 minutes Overall 1 hour 15 minutes

Nutritional values (per cookie)

Ingredients (makes 10 large cookies)

Instructions

Ingredient nutritional breakdown (per cookie)

Leave a comment

Comments (8)