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.
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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.
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)
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!
Keto Salted Chocolate Brownie Cookies
- 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
- 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!
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54 Comments on “Keto Salted Chocolate Brownie Cookies”
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.
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! :)
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!
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! :)
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! :)