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Chocolate Brownie Cookies – Keto and Low-Carb


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


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.