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Low Carb Double Chocolate Cookies - Rich Flavor With Fewer Carbs

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (150g) fine almond flour (not almond meal)
  • 1/4 cup (25g) unsweetened cocoa powder (Dutch-process for deeper flavor, or natural)
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup (100g) granular erythritol or a 1:1 sugar-free sweetener (like allulose or monk fruit blend)
  • 1/4 cup (56g) unsalted butter, melted and slightly cooled (or refined coconut oil for dairy-free)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1–2 tbsp unsweetened almond milk (as needed for dough consistency)
  • 1/2 cup sugar-free chocolate chips or chopped sugar-free chocolate (plus a few extra for topping)
  • Optional: 1–2 tbsp brewed coffee or espresso for deeper chocolate flavor (reduce almond milk as needed)

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, cocoa powder, baking soda, salt, and sweetener until no lumps remain.
  3. Add wet ingredients: Stir in melted butter, egg, and vanilla. If using coffee, add it here. Mix until a thick dough forms. Add almond milk 1 teaspoon at a time if the dough looks crumbly.
  4. Fold in chocolate: Gently mix in the sugar-free chocolate chips. The dough should be soft and slightly sticky but scoopable.
  5. Scoop and shape: Use a tablespoon or small cookie scoop to portion 12–14 mounds. Roll lightly and place on the baking sheet. Press each ball gently to about 1/2 inch thick, then press a few extra chips on top for looks.
  6. Bake: Bake 8–10 minutes, until the edges are set and the centers still look a touch soft. They will firm up as they cool.
  7. Cool: Let cookies cool on the sheet for 10 minutes, then move to a rack. This helps them set and get that chewy texture.