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5 Ingredient Keto Chocolate Cookies

4.5 stars, average of 521 ratings
By Martina Slajerova, updated March 28 202145
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These keto cookies are for everyone who likes to have a tasty crisp treat with their coffee. These keto cookies are quick and easy to make and they are freezer friendly.

One cookie contains a quarter of your daily magnesium requirement. What a delicious way to beat keto-flu!

How's the texture? These cookies are a bit on the crumbly side so keep that in mind. You could make them less crumbly by adding a pinch of xanthan gum , if you can tolerate it. Make sure o let them cool down completely before serving, ideally for 1 to 2 hours.

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I hope you enjoy my quick video recipes as much as we do creating them! All video recipes are available on my YouTube channel. As always, I wouldn't be able to make these videos without the patience of my partner Nikos, who helps me shoot them, and my good friend Gwyn who does all the amazing video editing!

For even more ketogenic cookies, check out these recipes:

Finally, a shoutout to Emma of Noodlechips for the amazing and thorough review of my cookbook! My KetoDiet Cookbook has been out the beginning of this year and Emma's review will guide you through it in detail.

Hands-on Overall

Serving size cookie

Allergy information for 5 Ingredient Keto Chocolate Cookies

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Vegetarian

Nutritional values (per serving, cookie)

Net carbs2.9 grams
Protein6.8 grams
Fat14.4 grams
Calories195 kcal
Calories from carbs 7%, protein 16%, fat 77%
Total carbs7.9 gramsFiber5 gramsSugars2 gramsSaturated fat1.5 gramsSodium62 mg(3% RDA)Magnesium97 mg(24% RDA)Potassium282 mg(14% EMR)

Ingredients (makes 12 cookies)

Instructions

  1. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place the almond butter, eggs and unsweetened cacao powder into a food processor. 5 Ingredient Keto Chocolate Cookies
  2. Add sweetener and salt. You can also use your hands or a spatula to mix the dough. 5 Ingredient Keto Chocolate Cookies
  3. Process until well combined. 5 Ingredient Keto Chocolate Cookies
  4. Using your hands, create 12 equal cookie dough balls. Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat. Using a fork, press down to flatten each cookie ball until about 1/2-inch (1 cm) thick. 5 Ingredient Keto Chocolate Cookies
  5. Place in the oven and bake for about 12 minutes or until crisped up. When done, remove from the oven and let them cool down before serving. 5 Ingredient Keto Chocolate Cookies
  6. Store them in an airtight container for up to 5 days or freeze for longer. Note: I made two batches when creating this recipe. The first batch (left side below) was made with one egg and slightly less almond butter. I loved the strong chocolate taste but the cookies were way too fragile and crumbly. For the second batch, I used one more egg. The cookies (right side below) were not as sweet but the texture was better - crispy and slightly chewy. 5 Ingredient Keto Chocolate Cookies

Ingredient nutritional breakdown (per serving, cookie)

Net carbsProteinFatCalories
Almond butter (organic, unsweetened)
1.6 g4.8 g12.9 g172 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1 g0.8 g12 kcal
Cocoa powder, raw (cacao)
1 g0.9 g0.7 g11 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, cookie
2.9 g6.8 g14.4 g195 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

More posts by Martina Slajerova
Martina Slajerova

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Comments (45)

Can I use Allulose instead of erythritol? I know it doesn’t go back to crystal form after being cooked…will that affect the cookies?

You definitely can but they will be chewier - that is not a bad thing if you prefer them soft and chewy.
(I'm sorry for the delayed response, life gets busy with newborn twins!)

HI, I am a little bit confused with the amount of carbs per cookie in this recipe, as long as it mentions you get 2.9 grs carbs and 195 kcals per cookie as well. Is that right? or are those the net carbs and kcals per the whole 12 pieces batch?
Thanks in advance for your comments

Hi Paola, this is per serving (1 cookie) and all nutrition facts in my recipes will be "per serving". I hope this helps!

I feel so inspired reading your recipes.  Keto has been wonderful for me, but boring.  I am ready to try a lot of new dishes.

I think that's a great way to make it more interesting! It can get boring with the same meals - but small changes can make a big difference 😊

Hello. Im a fairly "new & amateur" baker and Ive tried so many keto dessert recipes recently from your website and Im a grateful fan. Thanks, first of all. I tried this too and have a few questions to ask. Firstly, i used peanut butter and that i guess increased baking time somehow. Keeping these cookies (I got 12 numbers from the batch too) in the oven for 12 mins still kept them raw. After around 24 minutes they kind of felt cooked. After they chilled out on the cookie sheet, they further firmed up and felt kind of crispy yet chewy. But why is my baking time different from yours? If I continued using peanut butter, what time do you think would be correct for these cookies?
Secondly the sweet. We are a family of 3 and all of us felt like we couldn't eat these unless we added some cream on top. (I whipped some "keto oreo cream" and added on top.) Maybe that's just our personal preference cus we ain't dark chocolate lovers anyway. We got a sweet tooth. So what changes should i do to this recipe next time to make it sweeter? Almost like the normal sweet milk chocolate cookies?
Since its gotten longer, i will again sum this up 🙈🙏😂  If i use peanut butter instead, how long would you recommend baking these for? Secondly, if i want sweeter chocolate cookies what should be the quantity change in ingredients?
Please, this amateur baker is in dire need of your guidance. 🙏❤️

Thank you Rebecca! ❤
I don't use peanut butter but I'd have expected to see similar baking time - do you also have a fan forced oven? If you have conventional oven then the baking temperature would need to increase by about 20 C. Also, do you by any chance live in high altitudes? Again you'd need to increase the temperature a little (10-15 C).
As for the sweetness I think that these are more like bittersweet (due to the cacao). You can definitely add more sweetener - any amount you prefer to taste, it won't affect the texture other than adding a crisp. I'd start by adding 1/4 cup and possibly add more to taste. You could also reduce the amount of cacao.
I hope this helps - happy baking! 😊

These cookies are so awesome!  They were great with almond butter (I added chopped walnuts for crunch), but I just tried them with chunky peanut butter (cheaper than almond butter) and they were the absolute best cookies--I also love how simple to make and easy to roll and press they are.  I use Hershey's Special Dark cocoa powder and Truvia... and I put my silicone baking sheets to good use.  I make double batches and have some in the freezer so I don't run out.  People who are not keto LOVE them. Thank you so much for this recipe!  

Thank you for your lovely feedback! Peanut butter sounds delicious too 😊

Thanks for this recipe.
They are tasty as is but I tried making it my own a bit the second time. I replaced a tablespoon of cocoa with ground flaxseed, added a teaspoon of vanilla extract and replaced a 1/4 cup of peanut butter with cream cheese. Worked for me!

Thank you Sharon, I think the cream cheese is a great option. It seems to help the texture in this recipe 😊

Hi Sharon, how did you roll the cookies in your hand using cream cheese?? Mine mixture just stuck to everything so I'm currently cooking blobs as I couldn't even flatten them! Thanks

I've made these 3X now, and they're always exactly what I hope for!  I follow your recipe exactly, using peanut butter & omitting the optional liquid stevia.  My family likes them a lot as well.  Thank you for a great keto friendly cookie, which is hard to find lol!

Thank you so much Jeanne! I'm happy that everyone likes them! ❤

Hey,
I only have 250q of nur butter. Can i use this amount or should i buy more?

You can use almond flour instead of the remaining 60 g almond butter or use coconut butter - that will work fine 😊

Was concerned about some of the comments and when I didn’t have enough cacao powder I substituted by shredding a 70% chocolate bar into the mixture. Used powdered Stevia for my sweetener and added the extra dropperfull just to be safe on the sweetness.
I made 24 instead of 12 and baked them the same amount of time.
They tasted great with my tea! Will make them again as a Chocolate treat after lunch during the week!
Thank you for such a variety of great recipes!

Thank you for your feedback, Julie, I'm glad you like them!

I made these with peanut butter.  They’re wonderful. I used swerve for the sweetener and dipped each ball in granulated swerve before pressing with a fork.  

I'm glad you enjoyed! 😊

Could I decrease the amount of cocoa powder in these a bit without altering the final product too much? These sound great, but I find the taste of unsweetened cocoa powder to be a bit overpowering and bitter! Would halving the amount of cocoa powder alter my final product too terribly much? Thanks for all of your awesome recipes!

Yes, I think you can decrease the amount of cacao powder. If the dough is too runny, add a few tablespoons of almond flour or a tablespoon or two of coconut flour. Happy keto baking! 😊

I just made these...I had the exact ingredients on hand.  They are horrible.  I've been on keto for 4 months, and even to my pallet which has become accustomed to no sugar, they were bitter and dry.  Sadly, this recipe was a waste of good ingredients.

I'm sorry to hear that, Kimberly. I think you may need to use more sweetener. It's better to taste the dough to see if you like it or need to add sweetener. Another trick that may fix this is adding some melted dark chocolate on top once they are cooled. I hope this helps!

They turned out great for me I used the original recipe. Substituted Monkfruit and added xanthan gum for chewiness. Yummy!!

Thank you for your feedback, Deanna!

I think the type of nut butter used makes all the difference with this recipe. Like Shelli, mine too were very crumbly and soft (I know, a strange combination!) and although they were tasty (I added 1/4 tsp of monk fruit sweetener as I wanted to take these for the office), the texture wasn't what I was expecting at all. I might try these again with blanched, homemade almond butter... Is that what you use, Martina? Also, do you roast the  blanched almonds before grinding? I've been on the hunt for the perfect crispy keto chocolate cookie and I refuse to give up 😊 Your recipes are nearly always fantastic, Martina, so I'm determined to get this one right!

Thank you for your feedback, Anu! I rarely buy nut/seed butters but in this one I used blanched almond butter that I bought - I think that roasted almond butter will be even better (more flavour). These are quite crispy and I was thinking that maybe you could avoid the spices and add a few dark chocolate chips? Keto Glazed Anise Holiday Cookies
Another option: 5 Ingredient Keto Cookies (plus chocolate chips).
The truth is that the cacao powder is similar to coconut flour in terms of the effect on the texture. It makes the cookies more crumbly and chewy.

I made these today, hoping for something to put out for Santa, but they were really terrible and the whole batch went into the trash.  Never really "crisped up", even after cooking for 30 minutes.  Tasted really bitter and like they had no sweetener at all.  Broke apart and had a brownie-like consistency when I eventually tried to move them off the Silpat.  Looked like they might still taste good, maybe as an ice cream topping?  But no, tasted like I took a bite of baker's chocolate.  I measured everything I could by gram weight (where grams were listed in the recipe).  I used almond butter, Swerve confectioners, and even added the optional 20 drops liquid stevia, as I know we have a huge sweet tooth in our house.  A waste of a lot of expensive ingredients, and now I need to figure something else out for Santa.  Very disappointing!

Do you live in high altitudes? If you do, foods take longer to cook. I've made them several times and they always came out great. Keep in mind that when they re warm, they are always soft and you need to let them cool down to get them crispy.
I think that when it comes to sweeteners, you should always use them to taste. I generally use less erythritol because I don't like my treats too sweet. It's a matter of preference. I made these last year for Christmas and some of my friends actually found them too sweet 😊

New to Keto, started 3-4 weeks ago so still getting used to things. Going well so far but felt I needed a biscuit pick me up. So when I found these I to say I was delighted was an understatement. Now Im not the greatest baker/cook in the world but wow these are super easy and just what I needed. Next time I will have to add a couple of drops of stevia to sweeten them up (waiting for it to arrive from Amazon), but even without they just did the trick. So many thanks for sharing recipes, they are a huge help to a Keto Newbie. Massive 👍🏻'S up

Thank you for your kind words, Kim!

Will this work with stevia too, or does it need to be erythritol? Thank you!!

You can use sweetener of choice to taste - even monk fruit sweetener will work.

I came home today and just needed the perfect lo carb/keo chocolate cookie.  I think my faith in finding the best one led me here.  I want you to know this was SO easy...I had ALL the ingredients at home.  I ate every last one myself.  These are like crack...no kidding..

What about using "normal" butter is it a good idea ?

I'm afraid that regular butter, which is pure fat, won't work. You need to use nut, seed or coconut butter (made by blending nuts, seeds or shredded coconut).

Great with peanut butter!

Thank you for this recipe.

I was really excited to make these cookies but I'm not sure mine turned out right. I think it might have been the almond butter I was using. It doesn't look as creamy as yours did. While cooking, the cookies wept a lot of oil out. They were foaming with it as they cooked. The final product turned out very grainy and crumbly, though still tasty. I think the difference in nut butter is the only culprit because I used the exact measurements for everything else. Do you have a brand of nut butter you like to use if you don't make your own?
These were still good but looking for a better texture.
Thanks!

I'm using my own nut and seed butters and this one was from blanched almonds. I think the oil always leaks out and when I took them out of the oven, they soaked the oil back in a few minutes. My first attempt with only one egg was very crumbly - it was tasty but too crumbly. Did you use 2 eggs or just one like I did in my first attempt?
These are the perfect texture - very crispy like "real" cookies but not crumbly: 5 Ingredient Nut-Free Keto Green Cookies I'd try making the chocolate cookies with sunbutter instead of almond butter in case it makes a difference 😊

I used two large eggs. I think the almond butter is the problem. It was store bought made from whole almonds instead of blanched. I think I will try sunbutter or try to make almond butter at home with blanched almonds in my Vitamix.

I hope the next batch is perfect!

I love the fork technique that you use to make the texture on the cookie. I have used the same to make novel patterns on the cookie. The cookie not only tastes amazing but also looks delicious.