Keto Salted Mocha Brownie Cookies | Low Carb Chocolate Cookies
You won’t believe how soft, indulgent, chewy, and fudgy these keto cookies are. Full of chocolate flavour with a hint of mocha, and topped with flaked sea salt. Ready in under 60 minutes these low carb cookies have no added sugar, less than 2g net carbs, and under 100 calories each!
Perfect for holidays, Valentines day, or whenever that chocolate craving hits.
Less than 2.3g net carbs each! These fudgy keto brownie cookies taste like the real thing!
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These keto cookies are a cross between a brownie and a flourless chocolate cookie, with a hint of espresso in every bite. That means they are ooey gooey and full of chocolate. Made with almond flour and low carb sweetener (erythritol or allulose), these cookies have no added sugar or wheat flour. They are low carb and gluten free yet amazingly delicious.
Why You Should Make Keto Brownie Cookies
- The keto cookies are ridiculously rich and indulgent, full of chocolatey goodness.
- Super soft and chewy, it’s hard to believe these are made with almond flour.
- Ultra low in carbs with less than 2g net carbs each and under 100 calories.
- No added sugar or flour, these chocolate cookies are gluten free and keto friendly.
- An easy keto cookie recipe ready in under 1 hour with no chilling required.
- Freezer friendly keto cookies that can be made ahead of time and thawed to help with cravings.
What You Need To Know
Below is a deeper dive into the steps and ingredients of this fudgy keto cookie recipe. If you want to skip ahead and make this recipe now, use the jump to recipe button below.
What is in a keto mocha brownie cookie?
Since most cookies are loaded with carbs and sugar they cannot be enjoyed on a keto diet, these fudgy chocolate cookies however have no flour, and no added sugar. Instead they use low carb almond flour, powdered monk fruit (erythritol or allulose work as well), and low sugar dark chocolate to keep the carbs low.
Ingredients
- Eggs
- Powdered monk fruit, erythritol, or Allulose sweetener
- Dark Dutch process cocoa powder
- Ground espresso
- Almond flour
- Baking powder
- 85-90% Dark chocolate or Lilys Dark Chocolate
- Unsalted butter
- Flakey sea salt
The Best Low Carb Sweetener for Keto Cookies
For keto baking there are 3 non-nutritive low carb sweeteners that come out on top. Monk fruit, Erythritol, and Allulose. While there are many others out there, when it comes to low carb baking, stick to one of these three.
These sweeteners come in granular or powdered form and to be honest, I don’t know why they bother with granular sweeteners, they don’t work well. Allulose is the exception, but even then, powdered for works much much better than granular.
Why is powdered sweetener better than granular for keto cookies?
These sweeteners don’t dissolve well like sugar does so when they hit your tongue they just sit there and you don’t taste the sweetness in time. Monk fruit and erythritol will also change the texture making your baked goods feel gritty. Both of these can be solved by using powdered sweetener.
Powdered sweetener has the texture of icing sugar and you can buy it in powdered form, or easily make it yourself by running granular sweetener through a coffee grinder.
If you have been wondering why your low carb baking doesn’t taste sweet, this is likely the problem. Once it’s powdered keto baked goods will taste sweeter, and the texture will be much better without any gritty feel to it.
Best Tasting Low Carb Chocolate for Keto Baking
These keto cookies get their intense and rich chocolate flavour from both dark alkalized (Dutch processed) cocoa powder, and high cocoa dark chocolate.
When reading the numbers below note that the net carbs are spread through an entire batch of 24 cookies. Using most of these dark chocolates will result in a cookie around 2g net carbs or less.
Top 6 Low Carb Dark Chocolate for Keto Cookies
- Lindt excellence 85-90% (or higher) cocoa bars – the net carbs content varies by country, but at the time of writing these Lindt excellence 90% has 17.5g net carbs per 100g. The chocolate is high quality and full of flavour. Lindt excellence 85% is a good choice as well with only a few more net carbs.
- Ghirardelli Intense dark chocolate bars – Both 86% and 92% work well for baking, with only 20.5g and 17.5g net carbs per 100g respectively.
- Lily’s Sweets Dark chocolate baking bar – Sweetened with stevia and erythritol Lily’s chocolate is especially suited for low carb baking. Only 7.5g net carbs per 100g, Lilys is a little pricier and harder to find than Lindt but well worth it.
- Lily’s dark chocolate baking chips – I always prefer baking with bars over chips (more detail below) but Lily’s baking chips are convenient, very low carb (7.5g net carb per 100g) and come in some great flavours like dark, salted caramel, chocolate mint, and even butterscotch.
- Lakanto Sugar Free Chocolate Chips – Another low carb chocolate made especially for keto baking. Sweetened with Monk fruit and erythritol, these baking chips are a great alternative to Lily’s chocolate.
- Unsweetened bakers chocolate – Yes it’s bitter as hell on its own, but the addition of powdered sweetener in this recipe helps balance this out and this chocolate has only 15g net carbs per 100g. If you are using unsweetened bakers chocolate adjust the sweetness of your recipe to taste with a bit more powdered sweetener.
Baking with Chocolate Bars vs Chocolate Chips
For any type of baking, using chopped dark chocolate bars is superior to chocolate chips. Chocolate chips have a kind of waxy coating on them that can prevent them from melting into a nice smooth mixture. Chocolate bars usually have a stronger, more delicious chocolate flavour, they come in convenient 100g portions and chopping bars of chocolate is also often cheaper.
The Best Cocoa Powder for Low Carb Baking
When shopping for cocoa powder for low carb baking opt for something dark and alkalized, sometimes called ‘dutch process cocoa powder’ and a higher fat cocoa such as 22/24.
Alkalized cocoa powder is treated to reduce the natural acidity giving it a darker, sometimes almost red colour, less bitterness, and a richer deeper chocolate flavour.
This is perfect for low carb baking because you can use a darker lower carb cocoa without ending up with a bitter taste.
This cocoa powder is sometimes called Dutch process cocoa, superior red cocoa, 22/24 cocoa powder, dark cocoa powder.
Quick Tips to These Cookies
- Whip the eggs thoroughly – this is an important step. You need to whip the eggs with an electric mixer on high for at least 5 minutes. The eggs should increase in volume and turn a pale yellow. They will appear to thicken and be noticeably airy. This process is similar to whipping eggs for a genoise sponge cake without the bain-marie.
2. Fold in the remaining ingredients carefully – After whipping the eggs, fold in the rest of the ingredients gently. The egg will inevitably flatten a bit but try to at least retain some of the airyness.
3. Melt the chocolate slowly – Use the microwave or a double boiler to melt the chocolate slowly to avoid burning. If using the microwave, melt on 30 second intervals stirring in between until just melted.
4. Use a cookie scoop – A smaller 1 tablespoon cookie scoop helps make evenly sized cookies.
5. This is a wet gooey batter – This keto cookie recipe is a cross between a flourless cookie and a brownie recipe. The batter is not thick like cookie dough, it’s gooey and wet like brownie batter so don’t be alarmed and start adding extra ingredients to firm it up. If you leave the batter out for more than 10 minutes it will firm up a bit as the melted chocolate and butter cools but it will bake just fine.
6. Don’t over bake – These keto fudge cookies are so dark it’s hard to tell when they are properly cooked. They will still appear very soft and squishy when you pull them from the oven but they will set nicely as they cool. The set cookies will still be very soft, chewy and brownie-like.
7. Use a high quality flaked or coarse salt – Do not use finely ground salt for these cookies. You want just a hint of saltiness to enhance the chocolate, not an overly salty cookie. Flaked kosher salt, Maldon flaked sea salt, or flaked pink salt are excellent choices.
Recipe Card
Keto Salted Mocha Brownie Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Equipment
- Large Mixing Bowl
- electric mix or stand mixer
- spatula
- cookie sheet
- cookie scoop
Ingredients
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup powdered sweetener erythritol, allulose or monk fruit
- ½ cup almond flour
- 3 tbsp dark cocoa powder alkalized or Dutch process
- 1 teaspoon baking powder
- 2 teaspoon espresso or finely ground coffee
- ⅔ cup Lily's dark chocolate (150g) or low sugar dark chocolate
- ⅓ cup butter unsalted
- flakey sea salt for topping
Instructions
- Preheat the oven to 350℉ [175℃]. Line 2 large baking sheets with parchment paper and set aside.
- Whip the eggs until fluffy. Add the room temperature eggs and vanilla extract to a large bowl or the bowl of a stand mixer and beat on high for at least 5 minutes until the eggs are very light yellow, noticeably fluffy, and have doubled or tripled in volume.3 large eggs, 1 tablespoon vanilla extract
- Incorporate dry ingredients . Add the powdered sweetener, almond flour, dark cocoa powder, ground espresso, and baking powder to a medium bowl and whisk together until combined. Add half the dry mixture to the eggs and gently fold in until combined. Repeat for the second half of the dry mixture. The eggs will deflate a bit but that's ok.1 cup powdered sweetener, ½ cup almond flour, 1 teaspoon baking powder, 2 teaspoon espresso
- Melt chocolate and butter. Melt the chocolate using a double boiler or in the microwave on high for 30 second intervals until smooth. Once melted, stir in the butter until melted and fully incorporated. Fold the chocolate and butter into the cookie batter. It will be quite gooey and wet, similar to brownie batter.⅔ cup Lily's dark chocolate (150g), ⅓ cup butter
- Scoop cookies and bake. Using a small 1 tablespoon cookie scoop, scoop the batter onto the parchment lined baking sheet. Space the cookies 2 inches apart as they will spread when baking. Bake in a 350°F [175℃] oven for 12-14 minutes until the edges are set but the middle still appears soft.
- Sprinkle with salt and cool. Remove the cookies from the oven and sprinkle with flakey sea salt while the cookies are still hot and soft. Slide the whole piece of parchment paper with the cookies on them onto a baking rack and cool for at least 10 minutes until the cookies are set.flakey sea salt
Notes
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer
Enjoy!
