Keto Double Chocolate Cookies
Rich, fudgy double chocolate cookies with melty sugar-free chips and just 2.4g net carbs each. Made with almond flour and cocoa, they bake in under 30 minutes total and satisfy the deepest chocolate craving without breaking ketosis or spiking blood sugar.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
These rich, fudgy double chocolate cookies deliver everything a chocolate lover wants with just 2.4g net carbs each. Almond flour and cocoa form a deeply chocolatey base studded with melty sugar-free chips, ready in under 30 minutes.
Ingredients
- 2 cups (192g) blanched almond flour
- 1/3 cup (32g) unsweetened cocoa powder
- 1/2 cup (96g) granular allulose or erythritol-monk fruit blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (85g) sugar-free dark chocolate chips (such as Lily's)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, baking soda, and salt until evenly combined and no lumps remain.
- 3
In a large bowl, beat the softened butter, egg, and vanilla until smooth and creamy. Add the dry ingredients and mix until a thick, fudgy dough forms, then fold in the chocolate chips.
- 4
Scoop 12 equal portions (about 2 tablespoons each) onto the parchment, spacing them 2 inches apart. Gently flatten each mound, as these cookies spread very little on their own.
- 5
Bake for 11 to 13 minutes, until the edges are set but the centers still look slightly soft. Do not overbake.
- 6
Let the cookies cool on the baking sheet for at least 10 minutes to firm up before transferring to a rack. They are fragile while warm and set as they cool.
Tips & notes
- Allulose gives the softest, chewiest texture and browns more like real sugar; an erythritol-monk fruit blend works too but yields a slightly firmer cookie.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Microwave 8 seconds to revive the melty centers.
- For a richer flavor, swap 1 tablespoon of the cocoa for Dutch-process cocoa, or add 1/4 teaspoon espresso powder to deepen the chocolate notes.
Log this recipe in one tap
Save keto double chocolate cookies to CarbMeNot and track its 2.4g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto double chocolate cookies?
- Each cookie has 2.4g net carbs (5.4g total carbs minus 3g fiber), 168 calories, 4g protein, and 15g fat. This recipe makes 12 cookies, so a single cookie keeps you comfortably in ketosis.
- Can I make these dairy-free?
- Yes. Replace the butter with an equal amount of softened refined coconut oil or vegan butter, and use dairy-free sugar-free chocolate chips. The texture stays fudgy, though coconut oil cookies firm up faster as they cool.
- Why did my cookies turn out crumbly?
- Almond flour cookies are fragile when hot and need full cooling time to set. Let them rest on the pan at least 10 minutes before moving them. Also make sure you used finely blanched almond flour, not coarse almond meal.
