These Keto Triple Chocolate Cookies are AMAZING. Fudgy brownie taste and texture, but low carb, gluten free, and with a hit of protein!
I was so sick of paying retail for protein cookies!
Lately, I’ve been working on a bunch of keto cookie recipes, and decided to revisit the idea of the that chocolate chocolate chip cookie recipe, taking the emphasis off the protein, and aiming for a texture more akin to traditional chocolate chip cookies.
You guys, these keto-friendly cookies were a REVELATION. Definitely the best keto chocolate chip cookies I’ve made to date!
With the focus on protein content dialed back a bit, these easy keto chocolate cookies have an amazing texture - soft, chewy cookies with a rich chocolate flavor. Really fudgy, they are kind of a brownie - in cookie form!
As a bonus, they’re also a gluten free cookie - and still have a decent protein content, at 3 grams per cookie.
They’re relatively low effort, the cookies even LOOK normal - all around, a great recipe!
I’ve got several more keto recipes for cookies coming, btw... but in the mean time, let’s take a look at what you’ll need to make these keto triple chocolate cookies!
Nutritional Info
The best part? These low carb chocolate chip cookies are totally suitable for anyone following a ketogenic diet.
About 6.5 grams of carbs per cookie are coming from sugar alcohols. Add that to the 2 grams of fiber, and you're left with about 1.5 grams of net carbs per cookie, NOT including the chocolate chips.
Due to the wide variety of sugar free chocolate chips available, we decided to leave that part of the nutrition out of the calculations here.
There is less than ¾ of a tablespoon worth of chocolate chips in each cookie, so it should be easy to figure out the additional carb count, based on your package of chocolate chips. (Likely only to be 1 g net carbs or so, depending on the brand!)
I’m a big fan of being able to indulge my sweet tooth while sticking to my keto diet, and these might just be the best keto cookies I’ve come up with - so far, anyway!
You get 18 cookies out if this keto chocolate cookies recipe, so if you’ve got chocolate lovers on hand... you might want to consider making a double batch.
My husband is in NO way keto with what he eats, but can’t resist tearing into these low carb cookies whenever they’re around.
Be prepared to guard your stash of these chewy cookies like a DRAGON! The entire batch can disappear faster than you’d imagine.
Ingredients
If you’ve done any of my keto baking, you’ll find this keto chocolate cookies recipe uses relatively simple ingredients.
Most can be found at any grocery store, and the couple of more specialty ones are good to have on hand in general.
Some notes for you:
The “Flour” Mixture
I’ve been doing gluten free baking - and now keto baking - for a fairly long time now, so I’ve settled on a standard set of ingredients that I use in place of wheat flour.
While some use almond meal exclusively, I find that using the blends that I do results in a better texture of the cookies.
Not only does it behave a bit more like regular flour than straight almond flour does, it also gives the best taste.
Chocolate Flavored Whey Protein Powder
Super Fine Almond Flour
Coconut Flour
Xanthan Gum
When it comes to the protein powder, I use Revolution Nutrition's High Whey in Chocolate Cake.
That said, feel free to use whatever protein powder you like - LIKE is key. If you’re not a fan of the flavour, don’t use it!
Depending on your goals and macros, just pay attention to the nutritional info, and make sure there’s no added sugar in your choice of protein powder.
They should more or less act the same - if you’re finding your cookie dough is too wet after chilling, just knead in a bit more protein powder.
Keto Sweeteners
This recipe uses two different types of keto friendly sweetener in place of regular sugar - a “white” sugar substitute, and a brown sugar substitute.
When I started out with keto baking, I used a Erythritol / Monk fruit Sweetener, like Swerve Granular Sweetener.
That brand also puts out a brown sugar version - Swerve Brown Sugar Substitute.
Earlier this year, I switched to using Allulose - and Brown Allulose - instead.
It’s a bit more expensive, and definitely harder to come by (especially here in Canada), but it’s worth it, to me. It doesn’t crystallize the way that erythritol does, and it also doesn’t give you that mouth cooling sensation you can get from erythritol.
Either way, neither an erthyritol blend or allulose should raise your blood sugar, so both are great choices!
Sugar-Free Chocolate Chips
Because these are triple chocolate cookies - chocolate protein powder, cocoa powder, and chocolate chips - you’ll need some form of Sugar Free Chocolate Chips.
I use Lily's Chocolate Chips, usually the milk chocolate chips style... though my husband prefers dark chocolate chips.
You can use either. For that matter, you can get festive with it and use their Peppermint Flavored Baking Chips.
That variation is PERFECT for Keto Christmas cookie platters!
Milk
I tend to use Unsweetened Almond Milk for anything I’d normally use “milk” for, and these cookies are no exception.
That said, such a small amount of milk is used, that you’re really not going to get much of a carb bump from it, no matter what you use.
2% or whole dairy milk work fine.
As far as plant based, Oat milk, Cashew Milk, coconut milk, Flax Milk, and Macadamia Milk are my favourite options to bake with.
Everything Else
Rounding out this recipe, you will need:
Unsweetened Cocoa Powder
Unsalted Butter
Large eggs
Pure Vanilla Extract
Baking Soda
Baking Powder
Salt
... I just really don’t have anything to add, for these last few ingredients. They’re pretty straightforward!
How to Make Keto Triple Chocolate Cookies
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through with the basic steps.
In stand mixer - or in a large mixing bowl with an electric mixer - cream butter and sugar substitutes until fluffy.
Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
In a separate large bowl, mix together remaining ingredients - except chocolate chips.
Slowly add this dry ingredients mix to the mixer bowl of wet ingredients, and carefully mix until well incorporated and smooth.
Note: This is an important step when working with gluten free flours. For best results, do NOT skip the chilling!
Roll 1" balls out of the cookie dough, or use cookie scoop. You want to get 18 cookies from the batch.
Arrange dough balls on baking sheet leaving at least 2" between cookies - they flatten out a fair amount.
Gently press the top of the cookies slightly - flatten JUST enough to prevent the dough from rolling around on the cookie sheet.
Bake for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
Cool completely before storing in an airtight container. Can be stored at room temperature for several days, or in the fridge for a couple weeks.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious recipes for low carb cookies to try!
Apple Pie Cookies
Biscotti
Candy Cane Cookies
Chewy Chocolate Peanut Butter Cookies
Chocolate Chip Cookies
Chocolate Protein Cookies
Cowboy Cookies
Gingerbread Cookies
Ladyfingers
Lemon Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pecan Pie Cookies
Pumpkin Spice Cookies
Raspberry Chocolate Thumbprint Cookies
Red Velvet Cookies
Rolled Sugar Cookies
Snickerdoodles
Soft Peanut Butter Cookies
Sugar Free Royal Icing
Witch Finger Cookies
... but wait, there's more! We have a whole keto desserts section: Keto Dessert Recipes! Check it out!
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Keto Triple Chocolate Cookies [Low Carb & Gluten Free]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
- ¾ cup Unsalted Butter softened
- ⅓ cup Brown Sugar Substitute
- ⅓ cup Granulated sugar substitute
- 2 Large eggs
- 1 tablespoon Unsweetened Almond Milk
- 2 teaspoon Vanilla extract
- ½ cup Chocolate Whey Protein Powder
- ⅓ cup Unsweetened Cocoa Powder
- ¼ cup Coconut flour
- ¼ cup Superfine Almond Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Xanthan Gum
- ¼ teaspoon Baking Powder
- ⅔ cup Sugar Free Chocolate Chips
Instructions
- In stand mixer - or in a large bowl with an electric mixer - cream butter and sugar substitutes until fluffy.
- Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
- In a large bowl, mix together remaining ingredients - except chocolate chips.
- Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Fold in the chocolate chips until well combined. Cover chill for 1 hour.
- Preheat the oven to 350 F, line baking sheets with parchment paper.
- Roll 1" balls out of the cookie dough, or use an ice cream scoop. You want to get 18 cookies from the batch.
- Arrange dough balls on baking sheets leaving at least 2" between cookies - they flatten out a fair amount.
- Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
- Bake for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
- Allow cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing in an airtight container.
Notes
Nutrition
Been on Keto since Oct 2nd and these are by far, the best cookies/desserts I've made. As she warned in the notes - DON'T OVERCOOK! I burned the first batch (they were still good though) but the second was perfect! I also used rubber gloves to form the balls and didn't flatten because the dough was too sticky!