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Recipes

Chocolate Brownie Cookies – Keto and Low-Carb

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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

closeup of a chocolate brownie cookie with swirl of chocolate frosting

For the Glaze and Topping

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.

chocolate brownie batter in mixing bowl

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.

chocolate brownie cookie dollops on baking pan

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.

Plate of chocolate brownie cookies

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 monkfruit 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
Keto chocolate brownie cookies Pinterest image

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.
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