#1 Low Carb & Keto Diet App Since 2010
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prep time
50 min
cook time
20 min
ready time
1 h 10 min
Keto Chocolate Brownie Cookies
These are not your average cookies! The baker’s secret to dense and rich chocolate desserts is to add real melted chocolate straight into the mixer. Melted Keto dark chocolate chips are what make these Keto cookies taste like brownies. Each cookie is rich on the tongue but light in the stomach. The chocolate flavor is doubled up, so it should satisfy your sweet tooth. You can keep the completed chocolate cookie recipe stored in a sealed Ziploc bag or airtight container on your kitchen counter for up to 3 days. However, it’s even better to just make the cookies in advance, freeze them while they’re raw, then bake the cookies whenever you’re ready!
How To Make A Double Boiler
Making a double boiler is very simple. You’ll need a heat-safe bowl and a small pot. The key is to choose a bowl that fits in the top of the pot without sinking inside too much. Make the double boiler by filling the pot with 1-inch of water, then heat it until it’s simmering. Fill the bowl with whatever you’re melting, and place it on top of the pot. Stir your ingredients until they’re melted.
Serving Suggestions
Instead of eating a cookie by itself, have it with something a little special! Keto cookies are great for dipping in hot drinks, like coffee and hot chocolate. Carb Manager has lots of Keto coffee recipes, including high-fat butter coffee recipes. Try the Carb Manager Keto Butter Hot Cocoa recipe if you’re feeling chilly, and dip your dense chocolate brownie cookie into this warm chocolate drink.
Net Carbs
2 g
Fiber
2.3 g
Total Carbs
4.9 g
Protein
2.1 g
Fats
7.1 g
84 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
0.5 cup
Coconut flour
0.25 cup
Tapioca Flour
1 tbsp
Baking soda
0.5 tsp
Salt
0.25 tsp
Cocoa Powder Dry Unsweetened
2 tsp
Butter, unsalted
2 tbsp
Raw egg
1 large
Liquid stevia
30 Drop
Vanilla extract
0.25 tsp
Orange Extract
0.13 tsp
Dark Chocolate Chips (Keto-friendly)
150 chips
Coconut oil
1 tbsp
Recipe Steps
steps 4
1 h 10 min
Step 1
Add almond flour, coconut flour, tapioca flour, baking soda, salt, and cocoa powder to a stand mixer fitted with the paddle attachment. Quickly blend the dry ingredients together. Next, add butter to a heat-safe dish and melt it in the microwave for 30 seconds. Add egg, liquid stevia, vanilla extract, and orange extract to the melted butter and whisk the wet ingredients together. Blend the wet ingredients into the dry ingredients until a slightly sticky cookie dough forms.Step 2
In a clean bowl, add chocolate chips (150 chips is approximately 1 ¼ ounce) and coconut oil. Build a double boiler on your stove, and melt the chocolate chips and coconut oil together until you have a smooth chocolate sauce. Stir the melted chocolate away from the heat to cool it for 60 seconds before adding it to the stand mixer. Blend the warm liquid chocolate into the cookie dough. Place the cookie dough in your refrigerator to chill for 15 minutes before continuing.Step 3
Next, preheat an oven to 350 degrees F and line a baking sheet with parchment paper. Portion the chilled cookie dough into 1-tablespoon portions. Roll the dough between your hands into balls, then flatten them into cookies on the baking sheet. Use the natural heat from your hands to fix any dry or cracked cookies.Step 4
Freeze the tray of cookies for 15 minutes until they’re firm. Bake the tray of frozen cookies for 12 minutes or until they’re done. The outside of the cookies should be firm and only slightly darker than when they were raw. The center will feel a little spongy. Let the cookies cool for 5 minutes before eating.
