Keto Salted Chocolate Brownie Cookies
Keto Salted Chocolate Brownie Cookies Recipe – made with almond flour and sweetened with monk fruit! Gluten free, grain free, dairy free, refined sugar free, soy free, clean eating.
So here is the plan for today. Chocolate, chocolate and more chocolate.
In the form of these absolutely irresistible Keto Salted Chocolate Brownie Cookies.
Lately I have been having a sweet tooth craving, and my usual favorite almond butter cookies aren’t cutting it. I need chocolate.
I could make my keto almond flour brownies, but I want something a little thinner and crisper.
I remember a trick I used to do where I would make boxed brownie batter, but use them to make cookies instead of brownies. They bake way faster, and it’s everything you love about brownies but a little thinner and crisper.
I tried it with my keto almond flour brownie batter that I already love so much. The results were exactly what I was craving! These cookies are amazing!
They’re made with good for you ingredients like almond flour, cacao powder, coconut oil and sweetened with monk fruit.
These keto salted chocolate brownie cookies taste just like a brownie, but are a bit thinner and have slightly crispy edges. The inside of the cookie stays soft and chewy and delicate for days. Like light pillows of chocolate.
I can’t get enough.
I’m a huge salty + sweet girl, so had to add some flaky sea salt on top of the cookies. The combo is my absolute favorite. Nothing compliments sweetness like a touch of salt.
These keto salted chocolate brownie cookies are so healthy, I didn’t even feel bad when I let my 2.5 year old eat one for breakfast. Paleo, gluten free, grain free, dairy free, refined sugar free, soy free, clean eating, real food.
Watch How To Make Keto Chocolate Cookies (1:00 minute)
Keto Salted Chocolate Brownie Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Print Recipe
Pin RecipeIngredients
1 cup almond flour
1/4 cup unsweetened cacao powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup monk fruit
1/4 cup unsweetened almond milk (or store bought)
1 egg
2 tablespoon coconut oil, melted and cooled to room temperature
1 teaspoon pure vanilla extract
1/2 cup keto friendly chocolate chips (I love Lily’s brand!)
Instructions
Preheat oven to 350ºF with the oven rack in the middle. Line a cookie sheet with parchment paper.
In a medium size mixing bowl, sift together the almond flour, cacao powder, baking powder and salt.
In a small size mixing bowl, whisk together the monk fruit, almond milk, egg, coconut oil and vanilla.
Pour the wet ingredients into the dry ingredients and stir to combine. Add in 1/3 cup chocolate chips to the cookie dough and stir to combine. Chill the cookie dough in the fridge for 30 minutes.
Use a medium size cookie scoop (or measure out 1.5 tablespoons of cookie dough) to place 12 cookies on the cookie sheet. Top the cookies with the remaining chocolate chips (3 chocolate chips per cookie), and sprinkle the tops with a pinch of flaky sea salt.
Bake for 12 minutes, or until the center of the cookies are puffed and the edges are set. Allow to cool for 20 minutes on the cookie sheet. Enjoy!
Notes
If you don’t need these to be keto, you can substitute coconut sugar in the same ratio!
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21 Comments on “Keto Salted Chocolate Brownie Cookies”
I made these today and love them! I don’t use coconut sugar so used 1/2 Swerve and 1/2 erythritol and a teaspoon of stevia and that worked great! I did have to bake them a few minutes longer. Not sure if that was due to the change in sweetener or my oven. I had to keep in mind though erythritol does get crispier as it cools. That was the only change I made and I am thrilled with the way they turned out. I definitely will be making these again and checking out some of your other recipes!
★★★★★
I’m so glad you liked them Judy! And good to know that those sweetener substitutes worked. Great for keto/low carb! Thanks for letting me know you liked my recipe, you made my day! Hope you find lots more recipes you love : )
What is the nutritional info on this?
You can calculate the nutritional info on the exact ingredients you use on myfitnesspal.com!
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Hello, I was wondering can I use other flour to make this instead of almond flour? (Coconut or rice flour) Thanks
Hi Tia! I haven’t tried this with another flour, but would recommend rice flour over coconut flour. It should work as a 1:1 replacement using rice flour. If you try it let me know how it turns out!
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Hey, I wanted to know when putting the dough on the baking sheet do you spread it or it spreads itself when baking? Thank you
It spreads by itself. No need to press down the dough balls. It spreads when baking in the oven. Hope you love it when you make them! These are such a favorite!
Hello, what is the shelf life for the cookies?
They’ll last a few days on the counter, and at least a week in an airtight container!
I made this brownie, but it’s too wet and even though I put in the fridge for 30 mins it’s still so watery. What do I do?
★★★
Sorry about that! It shouldn’t be watery at all. Not sure where it went wrong. These always turn out great for me!
Love this recipe! How long can you keep these before going bad?
Will for sure last for 5 days on the counter. Or you can freeze them for up to 6 months!
These really exceeded my expectations! So light and fluffy, sweet but not too sweet, and they tasted great hot out of the oven as well as room temperature the next day. I recommend doubling the recipe!
★★★★★
I loved the cookies! It definitely exceeded my expectations, thank you!
I was wondering also if you know of a way to make the cookies crisper?
Hi Sara – I am so glad you liked them! To make them crispier you could cook them a minute or too longer.
LOVE IT! If I don’t want it chocolatey, can I make these cookies without putting cacao powder?
Hi Dana – Thanks so much for your question. I haven’t tested them without the cacao powder, but I think they would probably work. Since they have vanilla and chocolate chips they may just taste like a regular chocolate chip cookie. Let me know if you make them without the cacao powder and how they taste. I hope they turn out fantastic for you!