Keto Salted Chocolate Brownie Cookies
Keto Salted Chocolate Brownie Cookies Recipe – 1.4g net carbs! A low carb chocolate cookie made with almond flour and sweetened with monk fruit! Gluten free, grain free, dairy free, soy free, clean eating.
Keto Chocolate Brownie Cookies
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.
Ingredients
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.
Texture
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.
Flaky Salt
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)
If you make these keto chocolate brownie cookies be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
PrintKeto Salted Chocolate Brownie Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Ingredients
- 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!)
- flaky sea salt
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!
- Will keep uncovered on the counter for at least 1-2 days, in an airtight container on the counter or in the pantry for at least a week, in an airtight container refrigerated for at least 2 weeks, or frozen for at least 6 months.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Notes
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.
This post contains affiliate links, thanks for the love!
Never Miss a Recipe!
Get new posts delivered straight to your inbox! For free!
54 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 : )
My coconut oil hardened right when I put it over the almond milk.😪 I hope they turn out good.
I sure hope the cookies turned out well for you Ayah! Usually if you just briskly stir or even leave the batter to set for a few minutes the coconut oil will get back to room temperature where it will mix a bit better.
Fingers crossed for yummy cookies!
I tried them once they cooled down they turned out AMAZING! Do you think I could substitute the Monk with honey?
★★★★★
I am so glad they turned out well for you Ayah! I haven’t recipe tested the cookies with honey, but I think it would work well and be delicious!
What is the nutritional info on this?
You can calculate the nutritional info on the exact ingredients you use on myfitnesspal.com!
Pingback: Double Chocolate Salted Walnut Brookies – If It Bakes You Happy
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!
Pingback: Healthy and Unusual Movie Snacks You Need to Try - Cydney Marlene
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!
these are so good they are dangerous!! so easy too!
★★★★★
I am so glad you like my cookies Heather. I agree, they can be pretty dangerous! LOL! So glad they were easy to make.
Just made these And They are the best!!!!❤️?
I am so happy you liked my brownie cookies and they turned out well for you Cindy. Thank you so much for the feedback, I really appreciate it!
I didn’t have any almond milk so I substituted heavy cream. Came out perfect. Best keto cookies I’ve ever baked.
★★★★★
I am so happy you liked my brownie cookies. I bet substituting heavy cream for almond milk was delicious and moist! I am so glad these were your favorite Keto cookies!
I have made these several times and they turn out well every time. Thanks for sharing healthy keto dessert options!
★★★★★
I am so glad you have made them several times and enjoyed them Jennifer. They are such a yummy Keto treat!
Made them today and I am in love! Excited to have a treat in the kitchen during the holidays that I feel good about indulging in!
★★★★★
I am so happy you will be able to enjoy a healthy treat during the holidays Heather. Good for you!
have you tried that pure cane [tm] no calorie sweetener? it’s made from sugar cane but it’s fermented. i wonder how these would be with that instead of monk fruit.
Can’t wait to try these!!
★★★★★
I sure hope you like them Mary!
These cookies are my husbands favorite. He loves the salt sprinkle on top the best!
★★★★★
I love that they are your husbands favorite Jenn. The salt sprinkle gives them the perfect finishing touch!
These cookies are absolutely AMAZING! Thanks for continuing to bring us awesome (and easy!) recipes!!
★★★★★
Thank you so much for your kind words about my recipes Courtney. Your feedback really means a lot to me.
These are so yummy and easy to make! It was my first time using cacao powder and the taste is awesome! Plus my kids liked them too. Win win!
★★★★★
I am so glad you and your kids enjoyed the cookies Carla!
Delicious! We made them for Christmas and added some crushed peppermint on top with mint chocolate chips. So stinking good! Glad I went ahead and tripled the recipe when we tried them. 😂 I did end up baking them a little longer than the recipe called for… pretty sure my oven temp is off.
Thanks for another great recipe!
★★★★★
Oh my, topping them with crushed peppermint and mint chocolate chips is such a festive idea Heidi! :)
Another 5 star recipe by Natalie!! My husband and I have a horrible sweet tooth, and these absolutely hit the spot!!! Never baked with monk fruit before but these cookies are DELICIOUS!!! So hard to believe they’re only 50ish calories each, with less than 4g carbs!! 10/10.
★★★★★
Yeah! I am so happy you and your husband liked my brownies Karen! Isn’t monk fruit the greatest find? So glad they turned out delicious and satisfied your sweet tooth craving! :)
So easy and so amazing! I used walnuts instead of chocolate chips and cashew milk instead of almond milk (because that’s what I had!) and they were perfect!
★★★★★
I love to hear that the recipe worked well with walnuts and almond milk Lynn. So glad they turned out perfect. Yeah!
Made this recipe today! I used Swerve because I didn’t have monk fruit but didn’t make any other changes. They are delicious! Not too sweet, not too much chocolate, gooey on the inside with crispy edges. They would be just as good without the salt too.
Thanks for sharing this!
★★★★★
I am so glad they turned out well with Swerve as the sweetening agent Cyndie. I love your description of gooey on the inside and crispy edges. Sounds perfect! :)
Hi! I made these today and was so so excited. They taste great, however, they spread out and became super flat and don’t hold together great. Do you think this could be because I didn’t chill them for long enough? I also didn’t fully let the coconut oil come to room temperature when I mixed all the wet ingredients. Do you think that would have made the big difference? I’d love to hear your opinions :) Thank you for all your amazing recipes!
Well shoot! I am so bummed the cookies didn’t turn out well for you Mary. The two issues you mentioned could very well be why they flattened and didn’t hold together well. The coconut oil does need to be at room temperature. If it is too warm the cookies will flatten out. Also the dough does need to chill for 30 minutes. This helps set the dough so the cookies hold together and retain their shape. Another issue could be your baking powder isn’t fresh. It’s best to replace baking powder every 6 months. If I think of anything else, I will let you know. I sure hope the next batch turns out better for you.