These decadent keto chocolate cookies taste so rich and amazing that you’d never guess they’re actually GOOD for you!
Keto Chocolate Cookies
We started making these Chocolate Avocado Cookies years ago – they taste so rich and decadent that you almost feel like you’re splurging!
Even our daughters love them! (And they don’t like avocado!)
When we started eating keto, I asked my husband (the chef in the family) if he could make a keto version of my favorite healthy cookies.
With only one simple switch, our favorite chocolate cookies are now keto-friendly! And they taste just as fantastic!!
No joke…they literally melt in your mouth!
With treats like this, we don’t feel deprived at all!
Related: For another decadent keto chocolate treat, try our Keto Mint Chocolate Pudding too!
Recipe Video:
First, watch this quick demo video to see how we made our Keto Chocolate cookies, then keep reading for prep tips and a printable copy of the recipe.
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Why I Love This Recipe:
- Only 3 grams net carbs per cookie
- Satisfies chocolate cravings
- Lots of “good” fats
- Can be frozen for later
You’ll Need:
For your convenience in re-creating our Keto Chocolate Cookies recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
- Non-slip mixing bowls
- Food processor
- Non-stick silicone baking mats
- Avocados
- Almond flour
- Erythritol (brown sugar flavor)
- Eggs
- Baking soda
- Chocolate chips (optional, stevia sweetened)
The above is a quick glance at the ingredients and tools needed to make Keto Chocolate Cookies. Full ingredient amounts are available in the printable recipe at the bottom of the post.
KETO FAQ – Learn More
- How many carbs can you eat on keto?
- What foods can you eat on a keto diet?
- What is the Keto flu and how to avoid it?
- What is a Targeted Keto Diet?
Prep Tips:
- Chocolate chips are optional, but I love to add a handful for even more fudge-y flavor! Make sure to look for chocolate chips that are sweetened with stevia or another low carb sweetener. We love Lily’s Dark Chocolate chips and use them in a lot of recipes, like these keto peanut butter chocolate chip cookies.
- Store your chocolate keto cookies in the fridge in an airtight container for 2-3 days. You can also freeze them and they should keep for up to a month.
Related: See all of our favorite Keto chocolate desserts here! (They’re all 4 grams of net carbs or less!)
Free Printable Copy of Our Keto Chocolate Cookies Recipe:
If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below.
Melt-in-Your-Mouth Keto Chocolate Cookies (w/ VIDEO)
Ingredients
- 2 avocados peeled & pit removed
- 1/3 cup almond flour
- 1/2 cup cocoa powder unsweetened
- 1/2 cup erythritol brown sugar flavor
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips optional, stevia sweetened
Instructions
- Preheat oven to 350°F.
- Combine all ingredients (except chocolate chips) in food processor and blend until smooth.
- If using chocolate chips, stir in by hand.
- Spoon onto a baking pan covered with a sheet of lightly-greased foil, or non-stick silicone baking mat. We use about a tablespoon of batter for each cookie.
- Bake for 10 minutes at 350°F.
Video
Notes
Nutrition
Related: Click here to see ALL of our favorite keto cookie recipes!
Pin our Keto Chocolate Cookies recipe on Pinterest:
These look SO GOOD! Thanks for including a video! 🙂
My pleasure! I think it helps to see how something is made 🙂
Is Erythritol liquid or granules?
We buy it in granule form – Swerve is one of our favorite brands that you can find at most grocery stores.
These are very good! Very moist.
Glad you liked them! Thank you for letting us know!
So I was skeptical to say the least, and I’m not new to keto! I thought this would be such a great way to use up avocados that are getting soft…I followed the recipe with the following tweaks – 1) I used reg granulated Swerve as I do not have the brown sugar variety, 2) I added about 3/4 tsp of vanilla, and 3) I added about 1 tsp of espresso powder. I suggest really cranking up the food processor to make sure all the green bits are very well blended. When I took the lid off the processor the odor was less than appealing, and the batter tasted so-so. I went ahead and baked them, let them cool and put the cookie sheet in the freezer for about 30 min. I have to say wow and wow! The taste is very chocolaty and satisfying. I’m sure they will improve overnight as keto baked goods always seem to. Thanks for a great recipe!
I’ll have to try them with espresso powder – I bet that is fantastic! We keep our cookies in the fridge and they do taste even better the next day 😉
I have a question, the recipe calls for two of them but the video only shows one cut into two pieces, which is it? 2 avocados (4pieces) or 1 (2 pieces)
Hi Shauna – If you’re using jumbo avocados like we did in the video then you can use one. If you’re using the smaller avocados, I’d stick with two. Hope this helps!
Hii! Is it possible to use stevia instead of swerve?? Thanks muuch
The problem you might run into with most stevia products is that the volume is different. Swerve is a 1:1 sugar substitute, while a lot of stevia products you use much less. If there is a stevia designed for baking you could try that – just be sure to check the measurements. Hope this helps!