Keto Chocolate Almond Butter Cookies
These Keto Chocolate Almond Butter Cookies are like a cross between a soft-baked cookie and a brownie. They are flourless, have a rich chocolatey flavor and are made with a handful of sugar-free ingredients in just 20 minutes.
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❤️ Why You’ll Love This Chocolate Almond Butter Cookies Recipe
- Rich chocolate flavor
- Creamy almond butter
- Baked until soft and chewy, similar to a brownie
- Flourless, gluten-free and sugar-free
- Quick and easy to make in only 20 minutes
If you’re a fan of chocolate treats, you are going to love these cookies. They are so easy to make, using easy to find ingredients and bake up in just 20 minutes. Simply add all the ingredients to one bowl, mix and bake. They are super easy and honestly, of all the cookie recipes that I’ve created, this might be my favorite.
You don’t even have to use any appliances, like a hand mixer, so anyone can easily make them. And the best part is the texture! Think cookie and a brownie combined, that’s what you get. They are so soft and fluffy, with a slightly chewy texture.
They also store really well either at room temperature, in the fridge or you can even freeze them. Also be sure to try these Chocolate Coconut Brownie Bites that are very similar and so delicious!
🛒 Ingredients for Almond Butter Cookies
- Almond butter
- Brown monk fruit/allulose
- Sugar-free chocolate chips
- Unsweetened cocoa powder
- Eggs
- Vanilla extract
- Baking soda
- Salt
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Gluten-Free Chocolate Cookies
Preheat oven to 350°F.
Add the almond butter to a large mixing bowl. If it’s not the kind that’s runny, heat it up in the microwave until it becomes running and mixable.
Add in the remaining ingredients.
Stir until well combined using a spatula. You will get the consistency similar to a brownie batter but slightly thicker. That’s exactly what you want.
Using a cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper and form a ball. Make sure to leave about 2 inches between them, as they will spread a little.
Flatten them down slightly and if you wanted to add some extra chocolate chips over the tops, you can. This step is optional, but definitely recommended.
Bake for 10 minutes or until cooked through. You don’t want to over bake these or you will lose that soft brownie-like texture.
Allow to cool on the baking sheet for a few minutes, before moving them to a cooling rack.
☑️ Storage Instructions
Store in an airtight container at room temperature for a few days or up to a week in the fridge. You can also freeze them for several months.
💡 Tips for Making Almond Butter Chocolate Cookies
- Let’s talk about the almond butter, the star of the show… Make sure your almond butter is runny, otherwise you’ll likely have a hard time mixing in the other ingredients. The brand that I use (Sam’s Member’s Mark) comes already runny, so I was able to just add it into the bowl. If yours isn’t though, heat it up in the microwave briefly and you should be good to go. On the flip side to that, make sure you don’t use a brand that comes with the oil separated in the jar. A tiny bit is fine, but it should come together with a quick shake of the jar. I explain more on why this is important down below.
- Try to use room temperature eggs. It will just make blending them a little easier.
- If you don’t have a cookie scooper, you can use a spoon and just form them in your hands. A cookie scoop is good to use so that all your cookies are the same size and bake evenly. If they start to stick, just wet your hands slightly and that should help.
- Let them cool for a few minutes before moving them to the cooling rack. You will notice when they first come out of the oven, they are very soft and you might even think they’re not cooked through, but they are, trust me. As they start to cool, they will firm up and become easier to move. If you try to move them too soon, they will start to break apart, so it’s worth the wait.
🔄 Substitutions and Additions
- If you can’t find Brown monk fruit/allulose, you can use Brown Swerve instead. If you can’t find that, you can certainly use regular monk fruit/allulose, but there will be a slight difference in the flavor. The brown sweetener, which is similar to using brown sugar, gives a nice molasses-like flavor that you can’t get from regular sweeteners, so it’s really worth using. It also helps with the chewy texture that makes these so good.
- If you want to add a little extra richness, add in 1/2 teaspoon of coffee extract. They won’t taste like coffee, they just make the chocolate taste more chocolatey. I do this often with chocolate treats.
- You can use any chocolate chips that you like, just make sure they are sugar-free. I always use Lily’s, whether dark, milk or semi-sweet. Semi-sweet is what I use most often, but use what you like or have on hand to make it easier.
- The baking soda gives the cookies a little lift, helping to make them fluffy, so don’t skip it.
- To add a hint of coconut flavor, you can add in about 1/2 teaspoon of coconut extract to the batter. Don’t add too much though, a little goes a long way.
- You can also add some extra almond flavor with about 1/4 teaspoon of almond extract. I wouldn’t recommend more than that as it’s pretty strong and will quickly overpower the chocolate flavor.
Is almond butter a good choice for a keto diet?
Absolutely! Not only is it low in carbs, but it’s loaded with healthy fats.
What are common almond butter cookie mistakes?
Over-baking the cookies is very common, as this recipe only needs about 10 minutes for the cookies to bake. They are soft-baked, so when you remove them from the oven, you might think they’re not cooked through and be tempted to bake them longer, don’t do it, you will ruin the texture.
Using an almond butter that comes with the oil separated can cause your cookies to bake more flat and oily, rather than lighter and fluffy. As I mentioned above, you want one that is already runny, not too thick, but not super oily either.
As I also mentioned, I like to use the Sam’s brand- Member’s Mark, it has no preservatives, additives or sugar, just almonds and salt, that’s what you want. It’s also less expensive than most other brands and taste delicious!
What is the downside of almond butter?
To the average person who is following a standard American diet, it’s higher in calories and fat than they’d prefer. However, for those of us who follow a Keto or low carb diet, we’re not overly concerned with calories, but definitely favor ingredients that are loaded with healthy fat. Almond butter fits the bill and is very good for you. You can ready more about the health benefits of almond butter in this article.
Will almond butter spike your blood sugar?
No, it’s low enough in carbs that you shouldn’t have to worry about a spike.
🍽️ More Keto Chocolate Desserts
- Keto Chocolate Lasagna
- Keto Chocolate Brownie Bites
- Keto Chocolate Layer Cake
- Silky Chocolate Avocado Mousse
- Keto Chocolate Avocado Brownies
- Keto Chocolate Pudding
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Keto Chocolate Almond Butter Cookies
Ingredients
- 1 cup almond butter, runny
- 3/4 cup brown monk fruit/allulose
- 1/3 cup sugar-free chocolate chips, milk, semi-sweet or dark
- 1/3 cup unsweetened cocoa powder
- 2 whole eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Add the almond butter to a large mixing bowl. If it’s not the kind that’s runny, heat it up in the microwave until it becomes running and mixable. Add in the remaining ingredients.
- Stir until well combined using a spatula. You will get the consistency similar to a brownie batter but slightly thicker. That’s exactly what you want.
- Using a cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper and form a ball. Make sure to leave about 2 inches between them, as they will spread a little.
- Flatten them down slightly and if you wanted to add some extra chocolate chips over the tops, you can. This step is optional, but definitely recommended.
- Bake for 10 minutes or until cooked through. You don’t want to over bake these or you will lose that soft brownie-like texture.
- Allow to cool on the baking sheet for a few minutes, before moving them to a cooling rack.
- Store in an airtight container at room temperature for a few days or up to a week in the fridge. You can also freeze them for several months.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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