These Keto Chocolate Cookies are mini in size and dense in texture. They are the perfect dessert for the holiday season! You can serve them at Thanksgiving and Christmas, bring them to work for the office party or make a double batch and wrap them up to send to friends and family that you won’t be able to see this year.
Bite Sized Desserts
My fondest memories of growing up eating desserts always takes me back to eating mini snickers and twixes. Who doesn’t love mini anything? Mini hot sauce bottles, mini lotions for traveling, even mini people, aka babies!! So, of course the same applies for desserts and we’ve got a lot of mini desserts you’ll want to try out:
- Keto Sugar Cookie Cups
- Chocolate Fudge (Matt’s favorite dessert to store in the freezer for a nightly treat!)
- Mini Cream Puffs (the ultimate guilt free dessert)
To Spread Or Not To Spread
Coconut flour acts very different in the oven then most other flours, keto or not. It doesn’t spread on its own. This means that if you’re looking for a flat, thinner cookie you will have to spread it by hand prior to baking.
For these keto chocolate cookies in particular we intended them to be dense and fudgy so as you can see in the video we did not spread them. All we did was scoop them onto the cookie sheet and bake. However, if you prefer them to be mini flat cookies you can use the back of a spoon or your fingers to spread them to the size of your liking. Just be aware that this may result in a less brownie like cookie and more of a crispy chocolate cookie!
Cool Before Handling
This step is very important! If you are used to low carb/ketogenic baking than you most likely know how important the cooling step is to any baked goods. When you’re working with temperamental flours, such as coconut or almond, crumbling will occur if handled directly out of the oven, and these mini cookies are no different.
Always let them cool on the baking sheet for 15-20 minutes prior to transferring and serving! We won’t judge you if you sneak one warm right from the oven 🙂
More Nut Free Recipes!
A lot of people have nut allergies, which is why we make a lot of recipes using coconut flour. Some of our favorites we think you should check out whether or not you have a nut allergy are:
Let us know what other recipes you want to see us make in the comments below and we’ll do our best to replicate them!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Chocolate Cookies”
Keto Chocolate Cookies
What You Need:
- Electric Hand Mixer
Ingredients:
- 1/2 cup unsweetened cocoa powder
- 1/4 cup coconut flour
- 1/4 cup Low Carb Sugar Substitute
- 1 tsp baking soda
- 1/4 tsp pink himalayan salt
- 1/2 cup butter, melted
- 1 large egg
- 1 tbsp heavy whipping cream
- 20 drops liquid stevia
- 1 tsp vanilla extract
- 1/3 cup Keto Chocolate Chips
Instructions:
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, whisk together cocoa powder, coconut flour, erythritol, baking soda, and salt.
- Add melted butter, egg, cream, stevia, and vanilla and mix together with an electric mixer until well combined. Batter will be creamy.
- Use a rubber spatula to fold in the chocolate chips. Allow batter to sit 2-3 minutes until slightly thickened.
- Using a small cookie scoop, scoop out 20-24 mini cookies onto prepared baking sheet. Bake for 8-10 minutes.
- Remove from the oven and let cool completely on the baking sheet before serving.
- Best stored in an air tight container in the fridge up to 10 days or freeze for 1 month.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
