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Keto Brownie Cookies - Soft, Fudgy, and Low-Carb

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (150 g) blanched almond flour
  • 1/3 cup (30 g) unsweetened cocoa powder (Dutch-process or natural)
  • 2/3 cup granulated erythritol (or another 1:1 keto sweetener)
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/4 cup (60 g) unsalted butter, melted and slightly cooled (or coconut oil)
  • 1 large egg + 1 egg yolk, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened almond milk (or water), as needed for dough
  • 1/2 cup sugar-free dark chocolate chips (plus a few extra for topping)
  • Optional: 1/4 tsp espresso powder to deepen chocolate flavor
  • Optional: Flaky sea salt for finishing

Method
 

  1. Preheat and prep: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and helps the cookies bake evenly.
  2. Mix dry ingredients: In a medium bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, salt, and espresso powder (if using). Break up any cocoa clumps with the whisk.
  3. Combine wet ingredients: In a separate bowl, whisk the melted butter, egg, egg yolk, and vanilla until smooth. Make sure the butter is not hot, or it can scramble the egg.
  4. Bring the dough together: Pour the wet mixture into the dry ingredients. Stir with a spatula until thick and glossy. If the dough is crumbly, add almond milk 1 tablespoon at a time until it looks like brownie batter but holds a scoopable shape.
  5. Fold in chips: Gently mix in the sugar-free chocolate chips. The dough should be soft and slightly sticky.
  6. Scoop and shape: Use a medium cookie scoop (about 1 1/2 tablespoons) to portion dough onto the prepared sheet, spacing about 2 inches apart. Lightly flatten the tops with damp fingertips. Press a few extra chips on top for looks.
  7. Bake: Bake for 9–11 minutes, until the edges look set but the centers are still soft and slightly puffy. Do not overbake; they will firm up as they cool.
  8. Cool: Let cookies cool on the sheet for 10 minutes, then move to a rack. For the fudgiest texture, allow them to cool completely. Sprinkle with a pinch of flaky sea salt if you like.