These melt-in-your-mouth Fudgy Keto Chocolate Cookies are essential to add to your keto cookie repertoire! Simple to prepare, these sugar-free chocolate cookies, as well as being a gluten-free gooey chocolate cookies recipe are great for a late afternoon snack or to gift to friends and family for a special keto treat!
Keto Chewy Chocolate Cookies
I do not believe you can celebrate any holiday without cookies!
Thick, gooey in the center, with a rich and deep chocolate flavour - what is there not to love about these keto fudgy chocolate cookies?! No special ingredients are needed, just your basic sweetener, cocoa powder, sugar-free chocolate, almond flour, eggs, and butter!
Not only are they the perfect keto chocolate cookies but they are also beautiful, festive, deeply chocolaty, and you will be lucky if they last more than 10 minutes!
Just like my Easy Keto Maple Ginger Cookies, my Chewy Keto Peanut Butter Collagen Cookies, or these Easy Keto Monster Cookies, fudgy cookies with super soft centers are my FAVOURITE type of keto cookie!
Make a batch today, and tomorrow, and the next day as these sugar-free chocolate cookies will be gone in the blink of an eye!
Why you will love these Keto Chocolate Cookies
I won't bore you with the plethora of reasons you will love these keto chocolate cookies but here are some key points:
- Smaller Size - This small-batch keto cookie recipe will make about 12-14 perfectly sized cookies. We are often bombarded with wanting desserts over the holidays so making smaller sugar-free chocolate cookies helps to keep them super low carb!
- Texture - By not overbaking these keto chocolate cookies and allowing them to rest on the baking sheet for a little longer than usual, you will get the chewy middle with just the right amount of crispiness around the outer part of the cookie
- Taste - By combining 3 types of chocolate (unsweetened, sugar-free, and cocoa powder) these sugar-free-free chocolate cookies scream "CHOCOLATE"!
- Healthy - These keto gooey chocolate cookies are under 100 calories each and they also contain over 4 grams of fiber per cookie!!! Only 2 grams of net carbs per cookie with just 0.2 grams of sugar.
Ingredients for Keto Fudgy Chocolate Cookies
Here is the list of ingredients to make these sugar-free chocolate cookies. I have included substitutions for as many ingredients as possible!
- Chocolate - As much as I LOVE sweets, I find that these cookies work best with a mixture of ½ sugar-free chocolate chips combined with an equal amount of 100% unsweetened chocolate. Feel free to alter this ratio to suit your taste. You will also need some cocoa powder as well. You will also need unsweetened cocoa powder - I love using Black cocoa powder but feel free to use any cocoa powder you have on hand.
- Butter - I always use unsalted butter but if you only have salted butter, just omit the additional salt that is called for in the recipe card.
- Eggs - Make sure that you use room temperature eggs as they incorporate the air that is necessary for these cookies much faster.
- Liquid Sweetener - I used tapioca fiber syrup but feel free to use ChocZero sugar-free honey or Lakanto Maple syrup.
- Granular Sweetener - I like to use a brown sugar substitute as I feel it lends itself to creating the extra gooey texture
- Almond Flour - I used Blue Diamond Super-fine almond flour but you can also simply grind your almonds if you do not have any almond flour. Blanched or natural almonds will work fine in this recipe.
- Salt and Vanilla
*See the recipe card for quantities.
Small-batch Keto Cookie Recipe Instructions
These sugar-free chocolate cookies come together using just one bowl!
Melt the chocolate can butter together until smooth. While the chocolate is cooling, beat the egg and sweetener for 3 minutes.
Add the almond flour, flax seed meal, cocoa powder, salt, baking soda, and vanilla. Beat until combined.
Fold the melted chocolate into the egg mixture. Set the bowl in the fridge until firm, about 30 minutes.
Use a small cookie scoop and portion out 12-14 cookies. Bake for 10-12 minutes.
Remove the cookies from the oven and allow to cool.
Hint: I love to heat a cookie in the microwave for about 10 seconds before eating it to get that nice and fudgy center!
One of the things I love about this small-batch keto cookie recipe is that it is virtually fool-proof so you can change it up very easily!
- Sweeter - Instead of using half 100% unsweetened chocolate and half-dark sugar-free chocolate chips, use only sugar-free chocolate chips.
- Deluxe - add some sugar-free chocolate chips to the batter at the end for a double chocolate cookie
- Peppermint - add a little peppermint extract and some sugar-free peppermint chocolate chips.
How should I store these cookies to keep them soft and chewy?
Store them at room temp in an air-tight container for maximum freshness. I love to place one in the microwave for about 10 seconds before I eat it to make it super fudgy!
Can I add chocolate chips?
Great idea! Yes, that works. All the chocolate, please.
Can you freeze the cookie dough?
Yes! To make it even easier when you’re ready to bake the cookies, form the cookies into little balls you can just pop on a baking sheet.
Can you freeze the chocolate cookies after baking?
Yep! These are shockingly delicious cold/frozen and will keep for up to 6 months!
Can I use regular cocoa powder?
Absolutely. The dark cocoa powder just adds a bit more rich flavor and deeper color.
Can I make this into a larger batch?
Yes. This small-batch keto cookie recipe can easily be doubled or tripled.
Why did my keto cookies spread?
If you do not allow your dough enough time to cool, your cookies will spread. They will still taste amazing but will not have much of a fudgy center.
Why are my keto cookies not as fudgy?
If you bake your cookies too long, they will not be as fudgy. When it doubt, taking the cookies out of the oven earlier is better if you want nice and gooey centers.
More Keto Cookie Recipes
Looking for other keto cookie recipes like this? Try these:
More Keto Chocolate Recipes
These are my favourite keto chocolate recipes:
- 4 oz bittersweet chocolate, in small pieces or chips (70% or darker recommended)*
- 2 tbsp unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tbsp liquid sweetener (optional but adds to the gooey texture)**
- ¼ cup brown sugar substitute
- 2 tbsp white sugar substitute
- ½ tsp vanilla
- 1 tbsp unsweetened cocoa powder
- ¼ tsp salt
- ⅓ cup almond flour or finely ground almonds (blanched or natural will work)
- 1 tbsp flaxseed meal
- Melt the chocolate in the microwave for 30 seconds. Add the softened butter and stir. Return to the microwave for 15-second intervals or until the chocolate has fully melted. Cut butter into small pieces and mix into heated chocolate until melted. Set the chocolate to the side.
- Beat the egg and gradually add the sugar substitute, vanilla and liquid sweetener. Beat until the mixture is pale yellow and has some air bubbles on the top (about 3-5 minutes)
- Add the almond flour, unsweeted cocoa powder, flaxseed meal, and salt into the egg mixture. Beat until incorporated, about 1-2 minutes. Fold the melted chocolate mixture into the egg mixture until combined.
- Place the keto chocolate cookie dough in the fridge until it begins to firm, about 15-30 minutes.
- Preheat oven to 325°F. Using a teaspoon or a small dough scoop, portion out 1” dough ball. Place on a baking sheet 2” apart.
- Bake on a middle oven rack 10-12 minutes. Center of cookies may still look ‘wet’ but this is OK; they are meant to have fudgy centers.
- * I like to use 2 oz of unsweetened chocolate with 2 oz of Lily's dark chocolate chips - for a sweeter cookie, add a higher ratio of sugar-free chocolate to unsweetened chocolate or add additional sweetener
- ** I use Tapioca Fiber Syrup but you can use sugar-free maple syrup or sugar-free honey
- Prep Time: 10 minutes
- Chilling Time: 20-30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Fall, Holidays, Winter
- Diet: Gluten Free
- Serving Size: 1 cookie
- Calories: 96
- Sugar: 0.2
- Fat: 6.7
- Carbohydrates: 6.8
- Fiber: 4.1
- Protein: 2.2
Keywords: small-batch, keto, sugar-free, gluten-free, low carb, fudgy, easy, gooey, dense, holidays, cookies