These keto chocolate brownie cookies are the best you will ever taste. These soft and chewy cookies are quick and easy to make. With crisp edges, soft centers, and a deep chocolate flavor they are addicting.
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For the Cookies
- 4 ounces of 100% unsweetened baking chocolate
- 2 to 3 Tablespoons of powdered sweetener to sweeten melted chocolate (we use golden monkfruit)
- 2 Tablespoon butter
- 1/3 cup almond flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup powdered golden monkfruit or brown swerve
- 2 eggs
- 1 teaspoon vanilla extract
For the Glaze and Topping
- 2 Tablespoon butter
- 2 ounces of sugar-free keto semisweet chocolate (you can make your own with 100% bakers chocolate and powdered sweetener)
- 1/2 teaspoon vanilla extract
Making the Cookies
Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
In a small glass bowl, microwave butter, chocolate, and powdered sweetener till melted; stir till smooth.
In a medium bowl, combine flour, baking powder, and salt.
In a large bowl, using an electric mixer set on high, beat powdered golden monk fruit and eggs until thickened, about 3 minutes.
Beat in chocolate mixture, a little at a time; add vanilla.
With the mixture on low, beat in flour mixture.
Let stand until slightly firm, 10-15 minutes.
Using a cookie scoop, drop batter, 2 inches apart, onto baking sheets. Cookies will not flatten out much so you might want to press cookies slightly using the back of the scoop.
Bake cookies until surface appear dry and starts to crack but centers are very soft and moist about 10 min. Don’t overcook it.
Cool cookies completely.
Glazing the Cookies
In a small bowl, microwave butter, chocolate, vanilla, and sweetener if needed, for 2 min; stir until smooth.
Spoon glaze onto the centers of cookies, using the tip of the spoon to spread the glaze.
Let cookies stand until glaze is set, about 30 minutes.
Tips
For an easy variation that tastes terrific, leave the cookies unfrosted or dust with powdered sweetener.
After frosting top with chopped nuts for an extra treat.
If you don’t have a cookie or ice cream scoop, use a heaping measuring tablespoon.
Make your own powdered sweetener by running your golden monk fruit through a coffee grinder.
Macros for Chocolate Brownie Cookies
Serving size 1 cookie (we got 12 cookies)
| Nutrient Calories Net Carbs Fiber Protein Fat Total Carbs | Value 132 1 g 2 g 3 g 11 g 17 g |
Don’t miss the HELPFUL RECIPE TIPS in the post! We hope you’ll find them useful and will love this keto and low carb recipe!
Chocolate Brownie Cookies – Keto and Low-Carb
Ingredients
For the Cookies
- 4 ounces of 100% bakers chocolate
- 2 to 3 Tablespoons of powdered sweetener we use golden monkfruit
- 2 Tablespoon butter
- 1/3 cup almond flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup powdered golden monkfruit or brown sugar swerve
- 2 eggs
- 1 teaspoon vanilla extract
For the Glaze and Topping
- 2 Tablespoon butter
- 2 ounces of sugar-free keto semisweet chocolate you can make your own with 100% bakers chocolate and powdered sweetener
- 1/2 teaspoon vanilla extract
Instructions
Making the Cookies
- Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
- In a small glass bowl, microwave butter, chocolate, and powdered sweetener till melted; stir till smooth.
- In a medium bowl, combine flour, baking powder, and salt.
- In a large bowl, using an electric mixer set on high, beat powdered golden monkfruit and eggs until thickened, about 3 minutes.
- Beat in chocolate mixture, a little at a time; add vanilla.
- With mixture on low, beat in flour mixture.
- Let stand until slightly firm, 10-15 minutes.
- Using a cookie scoop, drop batter, 2 inches apart, onto baking sheets. Cookies will not flatten out much so you might want to press cookies slightly using back of scoop.
- Bake cookies until surface appears dry and starts to crack but centers are very soft and moist, about 10 min. Don’t over cook.
- Cool cookies completely.
Glazing the Cookies
- In a small bowl, microwave butter, chocolate, vanilla, and sweetener if needed, for 2 min; stir until smooth.
- Spoon glaze onto the centers of cookies, using tip of spoon to spread glaze.
- Let cookies stand until glaze is set, about 30 minutes.
