You want a soft, chewy, sugar-free cookie that still tastes like a legit bakery treat, right? Same. I tested batch after batch until I landed on this best keto double chocolate cookies recipe that checks every box: low carb, gluten free, and chocolate-on-chocolate without weird aftertastes. You get that rich brownie vibe with a tender, fudgy center. And yes, they stay soft the next day (if they last that long). Ready to bake cookies that make your willpower side-eye you?
Why These Are The Best (And What “Double Chocolate” Actually Means)
I go for cocoa powder + sugar-free chocolate chips/chunks for a one-two punch of flavor and texture. The cocoa gives that deep chocolate base, while the chips turn into melty pockets. Want bigger puddles? Chop a keto-friendly dark chocolate bar into chunks for those dramatic, glossy pools. Ever wondered why some cookies taste flat? It’s usually cheap cocoa or not enough fat. I fix both.
The Texture Triangle: Soft, Chewy, Fudgy
- Soft: Almond flour and a touch of xanthan gum keep the crumb tender.
- Chewy: The right mix of fat + sweetener + underbaking creates chew.
- Fudgy: A slightly thicker dough and short bake time guarantee that brownie-center.
Bottom line: Use good cocoa, don’t overbake, and let them cool on the pan.
Ingredients (US measures, gluten free, low carb)
Yields: 18 cookies (2.5–3 inches)
Net carbs: ~2 g per cookie (details below)
- 1 ¾ cups blanched almond flour (fine)
- ½ cup unsweetened cocoa powder (Dutch-process for richer flavor)
- ¾ cup granulated erythritol/monk fruit blend (baking blend)
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp xanthan gum (optional but highly recommended for chew)
- 6 tbsp unsalted butter, melted and slightly cooled (or refined coconut oil for dairy-free)
- 1 large egg, room temp
- 2 tsp vanilla extract
- 2–3 tbsp unsweetened almond milk (as needed to loosen dough)
- ¾ cup keto-friendly chocolate chips or chopped sugar-free dark chocolate (reserve a few to press on top)
Optional upgrades
- ½ tsp espresso powder (boosts chocolate flavor)
- ½ tsp almond extract (bakery-level aroma)
- ½ cup chopped pecans or walnuts (extra texture)
Allergen notes: This base is gluten free and sugar free. Use coconut oil to make it dairy free.
Step-by-Step: Soft & Chewy Every Time
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
- Whisk dry: almond flour, cocoa, sweetener, baking powder, salt, and xanthan gum. Break up cocoa lumps so you don’t get bitter pockets.
- Mix wet: whisk butter (or coconut oil), egg, vanilla. Add espresso powder if using.
- Combine: add wet to dry. Stir until a thick dough forms. Add 1–3 tbsp almond milk until the dough holds together but isn’t greasy.
- Fold in chocolate chips/chunks. The dough should be scoopable and slightly tacky.
- Scoop 18 mounds (about 1.5 tbsp each). Roll into balls and place 2 inches apart.
- Flatten gently to ~½ inch thick (they won’t spread much). Press a few extra chips on top for that bakery look.
- Bake 8–10 minutes until the edges look set and the centers look just slightly glossy/soft. Do not overbake.
- Cool on the tray 10 minutes, then move to a rack. They firm up as they cool. Want maximum chew? Store them slightly warm in a lidded container after 30 minutes.
Key note: Pull them when you think they need “one more minute.” Trust the carryover heat.
Almond Flour vs. Coconut Flour (And Why I Choose Almond)
You can make cookies with either, but I reach for almond flour for this recipe.
Almond Flour Wins Here
- Moisture & fat: Almond flour brings natural fat for a tender, fudgy center.
- Neutral taste: It lets the double chocolate stand out.
- Easy swap: It behaves predictably with cocoa and sugar alcohols.
Coconut Flour Caveat
- Ultra thirsty: It drinks liquid like it’s free. You must reduce the amount drastically and up liquids/eggs.
- More crumbly: Without careful balancing, it can turn dry or sandy.
- Flavor: It adds a slight coconut note—great sometimes, not my pick for pure chocolate intensity.
If you must use coconut flour: Start with ¼ cup coconut flour in place of the 1 ¾ cups almond flour, add 1 extra egg, and increase almond milk to 4–6 tbsp. Texture will be different but still tasty.
The Sweetener Showdown: Erythritol, Allulose, or Monk Fruit?
I’ve tried them all (because I’m nosy like that).
- Erythritol/monk fruit blend: Best shape & chew, mild cooling. This is my default.
- Allulose: Softer, very chewy cookies, darker color, may spread more. You may need +1–2 tbsp cocoa or +2–3 tbsp almond flour.
- Pure erythritol: Great structure but can feel cooling on the tongue.
- Stevia-only: Not ideal for baking texture; combine it with erythritol or allulose if you go this route.
Pro tip: Mix sweeteners for balanced flavor and texture. A 50/50 blend of an erythritol-monk fruit mix with allulose makes a dreamy chew.
How To Keep Keto Cookies Soft (Even Tomorrow)
You bake a perfect batch and wake up to hockey pucks. Yikes. Let’s not.
- Underbake slightly: The center should look a tiny bit soft.
- Rest on pan: That 10-minute rest sets the crumb without drying it out.
- Store properly: Keep in an airtight container at room temp with a small square of parchment between layers.
- Heat zap: 5–7 seconds in the microwave revives the fudgy center.
- Freeze right: Freeze baked cookies in a single layer, then bag. Thaw at room temp and warm for 10 seconds.
TL;DR: Underbake, rest, and store airtight for soft, chewy perfection.
Net Carbs & Macro Breakdown
I keep this simple because no one wants to do math mid-cookie. IMO, cookies should never require a spreadsheet 🙂
Per cookie (18 cookies per batch):
- Calories: ~120
- Fat: ~10 g
- Protein: ~3 g
- Total Carbs: ~6 g
- Fiber: ~3 g
- Sugar Alcohol: ~1 g
- Net Carbs: ~2 g per cookie
FYI: Numbers vary with the brand of chocolate chips and sweetener. If you use allulose, total carbs may read higher on labels but net impact differs.
Flavor Boosters & Smart Swaps
Want to tweak without breaking the macros? Easy.
Flavor Boosters
- Espresso powder: Enhances chocolate without tasting like coffee.
- Almond extract: A tiny bakery-style lift.
- Sea salt flakes: A pinch on top = instant gourmet.
Smart Swaps
- Dairy free: Use refined coconut oil and dairy-free chips.
- Nut free: Use sunflower seed flour (same weight as almond flour). Expect a slightly different color.
- Flourless: Replace almond flour with ½ cup cocoa + ½ cup protein isolate (whey or egg white). Increase liquids to get a scoopable dough. Result: extra brownie-like texture.
Important: If cookies spread too much with a swap, chill dough 20–30 minutes.
Troubleshooting: Fix It Like A Pro
Cookies spread too much?
- Dough was too warm → Chill 20–30 minutes.
- Too little dry mix → Add 1–2 tbsp almond flour.
- Allulose-heavy blend → Bake 1 minute longer and cool fully on the pan.
Cookies didn’t spread at all?
- Dough was too dry → Add 1–2 tbsp almond milk.
- Too much cocoa → Reduce cocoa by 1 tbsp next time.
Dry/crumbly texture?
- Overbaked → Pull earlier.
- Not enough fat → Add 1 tbsp butter/coconut oil to the next batch.
- Pure erythritol → Try a blend or add xanthan.
Cooling effect too strong?
- Switch to a blend or add 1–2 tbsp allulose to your erythritol mixture.
Ever wondered why bakers tap trays on the counter? A gentle tray tap right after baking helps deflate puffy centers for a denser, chewier bite.
What Makes These “Best” For Keto?
I don’t play the “best” card lightly. Here’s what earns the title:
- Bold chocolate from Dutch-process cocoa + real chunks.
- Balanced sweetness without a weird aftertaste.
- Reliable texture: soft center, set edges, consistent chew.
- Macro-friendly: ~2 g net carbs per cookie.
- Flexible for dairy free, nut free, or flourless variants.
Big takeaway: You get bakery-level results with simple steps and pantry keto staples.
Variations To Keep Things Fun
- Triple Chocolate: Add ¼ cup cocoa nibs along with chips for crunch + antioxidants.
- Peppermint Bark (holiday): Add ¼ tsp peppermint extract and drizzle with melted sugar-free white chocolate.
- Mocha: Add 1 tsp espresso powder and ½ tsp instant coffee.
- Pecan Fudge: Fold in ½ cup chopped pecans; sprinkle sea salt flakes on top.
- Salted Caramel: Swirl 2–3 tbsp sugar-free caramel sauce into the dough and chill before scooping.
Holiday angle? These absolutely smash during Thanksgiving and Christmas cookie swaps. No one complains when the “keto cookies” taste like real cookies 😉
Frequently Asked Questions
Can I use cacao powder instead of cocoa?
You can. Cacao tastes slightly more bitter and less processed. If you swap, consider adding 1 extra tablespoon sweetener to keep balance.
Which chocolate chips are keto-friendly?
Look for chips sweetened with erythritol, allulose, or monk fruit. I like 70%+ dark for the best double chocolate flavor.
How do I measure almond flour correctly?
Spoon it into the cup and level off. Don’t pack it in. Packed almond flour = dry cookies.
How do I prevent graininess?
Use fine blanched almond flour and a blend sweetener. Let baked cookies rest so sweeteners recrystallize evenly.
Can I freeze the dough?
Yes. Scoop, flash-freeze 30 minutes, then bag. Bake from frozen at 350°F, adding 1–2 minutes.
Step-By-Step Recap (Quick Card)
- Preheat 350°F, line pans.
- Whisk dry: almond flour, cocoa, sweetener, baking powder, salt, xanthan.
- Whisk wet: butter/oil, egg, vanilla (espresso optional).
- Combine & adjust with almond milk for a thick, scoopable dough.
- Fold in chocolate, scoop 18, flatten ½ inch.
- Bake 8–10 minutes, cool 10 on pan.
- Store airtight for max softness.
Remember: Underbake a little and don’t skip the cool. That’s the chewy secret.
Serving Ideas (Because Why Not?)
- Classic: With a cold glass of unsweetened almond milk.
- Dessert plate: Two warm cookies with keto ice cream in the middle.
- Coffee dunker: They pair ridiculously well with americano or latte.
- Gift jar: Stack with parchment circles. Add a cute note with net carbs (people love the stats).
Pro move: Warm a cookie 7 seconds in the microwave before serving for that fresh-baked flex 🙂
SEO Notes & Ingredient Callouts (for the curious baker)
- Primary keywords to sprinkle naturally: keto double chocolate cookies, sugar free double chocolate cookies, soft keto double chocolate cookies, chewy keto double chocolate cookies, best keto double chocolate cookies recipe, low carb double chocolate cookies, gluten free keto double chocolate cookies.
- Supporting terms that help readers (and search): keto friendly chocolate chips, erythritol monk fruit, allulose, net carbs per cookie, almond flour vs coconut flour, how to keep keto cookies soft, storing and freezing keto cookies.
I build the recipe around readability and reliability so you can skim on mobile and still nail it on the first try. Ever read a recipe that made you feel like you needed a lab coat? Hard pass. We keep it friendly here, IMO 🙂
Final Thoughts (And A Tiny Nudge)
You now have a reliable, sugar-free, soft & chewy keto double chocolate cookies recipe that tastes like a brownie and a cookie had a fabulous low-carb baby. You know how to tweak sweetness, swap fats, fix spread, and keep that fudgy center intact tomorrow. Bake a batch, stash a few in the freezer, and claim dessert confidence. If someone asks for the recipe, smile and say, “Sure,” or keep it secret and enjoy the praise. Your call 😉
Bake now, thank yourself later. And yes, one warm cookie absolutely counts as self-care 🙂