Keto Salted Chocolate Brownie Cookies

Sweetener: My favorite keto friendly sweetener is monk fruit. You could also use stevia, but I personally don’t like the taste of stevia. If using stevia, you may only need 1/2 cup since it’s much sweeter. Taste the batter and adjust to your taste. If you don’t need it to be keto you can use any sweetener! Coconut sugar, maple sugar, maple syrup, honey, date paste, or even regular sugar. Same quantity for all sweetener substitutions.

Flaky Salt: It is optional, but I highly recommend it! This is my favorite flaky sea salt. Nothing better than sweet and salty! I wouldn’t recommend any other salt on top, except maybe pretzel salt?

Nut Free: If you need this to be nut free, you should be able to use tiger nut flour. I’ve never used it, but heard it’s a great substitute. Same quantity.

Almond Milk Substitution: In place of almond milk you can use canned coconut milk, any other dairy free milk (hemp milk, cashew milk, etc) or if you’re ok with dairy you can use heavy cream or whole milk. Same quantity.

Coconut Oil Substitution: You can use ghee in place of coconut oil, or if you’re ok with dairy grass fed butter. Same quantities.

Nuts Instead of Chocolate Chips: Instead of chocolate chips, you could substitute chopped nuts such as pecans, walnuts of almonds.

Chocolate Chip Substitutions: The chocolate chips are optional! You can leave them out if you don’t have them. Or, you can chop up your favorite keto friendly chocolate bar. If you don’t need this to be keto, any chocolate chips or chocolate bar would work.

Egg Free: To make this egg free, a reader successfully substituted a chia egg. For one egg use 1 tbs of chia seeds (grind them in coffee grinder to make a powder) + 3 tbs of water. Mix it, wait 5 min and then use as an egg.

Cacao Powder: You can also use unsweetened cocoa powder in place of cacao powder. I prefer the deeper flavor of cacao powder, plus it has more antioxidants! Give it a try if you’ve never baked with it before.

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.