Keto Double Chocolate Cookies
Discover the ultimate indulgence in our Keto Double Chocolate Cookies! These decadent treats are a chocolate lover’s dream, blending rich cocoa powder and sugar-free dark chocolate chips for a perfectly balanced flavor. Each bite offers a satisfying chewiness and intense chocolatey goodness without compromising your keto goals.
Here’s a detailed recipe for Keto Double Chocolate Cookies:
Ingredients:
- 2½ cups blanched almond flour
- ½ cup unsalted butter, softened
- ½ cup powdered erythritol (or preferred keto-friendly sweetener)
- 1/3 to 2/3 cup unsweetened cocoa powder (adjust based on desired chocolate intensity)
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 Tbsp vanilla extract
- ½ cup dark chocolate chips (sugar-free, preferably)
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
- Prepare Dry Ingredients: In a medium bowl, whisk together almond flour, cocoa powder (start with 1/3 cup and add more for richer chocolate flavor), baking soda, and salt. Set aside.
- Cream Butter and Sweetener: In a large bowl, using an electric mixer or a stand mixer fitted with a paddle attachment, cream together the softened butter and powdered erythritol until smooth and creamy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, until well combined. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a thick cookie dough forms. Fold in the dark chocolate chips until evenly distributed throughout the dough.
- Form Cookie Dough Balls: Using a spoon or cookie scoop, scoop out portions of dough and roll them into balls (about 1.5 to 2 tablespoons of dough per cookie). Place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten Cookies: Gently flatten each cookie ball with your palm or the bottom of a glass to about ½-inch thickness.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are slightly firm to the touch. Be careful not to overbake to keep them soft and chewy.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Enjoy: Once completely cooled, enjoy your Keto Double Chocolate Cookies! Store any leftovers in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
