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Keto Chocolate Cookies

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These decadent keto chocolate cookies taste so rich and amazing that you’d never guess they’re actually GOOD for you! All you need is a handful of simple ingredients and 15 minutes and you’ve got a delicious low carb treat! Only 3g net carbs per cookie!

keto chocolate cookies on tray with a glass of milk

Keto Chocolate Chocolate Chip 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! We’ve tried a lot of different keto cookie  recipes, but these might just be the best of them all!

Related: For another decadent keto chocolate treat, try our Keto Mint Chocolate Pudding too!

rich chocolate avocado cookies ripped open to see chocolate chips inside

Why I Love This Recipe:

  • Only 3 grams net carbs per cookie
  • Satisfies chocolate cravings
  • Lots of “good” fats
  • Can be frozen for later

Keto Chocolate Cookie Ingredients

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.

Kitchen Supplies Used

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

stack of keto chocolate chocolate chip cookies

How to Make Keto Chocolate Cookies


 The awesome thing about these cookies is that they are so easy to make!

keto chocolate cookie batter with chocolate chips

All you do is blend everything (except chocolate chips) in a food processor. Stir the chocolate chips into the batter by hand.

scooping chocolate cookie batter onto baking sheet

Scoop balls of dough onto a prepared cookie sheet and bake for about 10 minutes at 350°F. Allow to cool completely.

What Kind of Chocolate Chips are Keto Friendly?

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.

keto cookies stacked on blue tray

Related: See all of our favorite Keto chocolate desserts here! (They’re all 4 grams of net carbs or less!)

How to Store Your Low Carb Chocolate Cookies

These cookies keep best in the fridge — they can last for 2-3 days. Store them on a plate or inside a food storage container and cover with paper towel or parchment paper. Don’t seal with a lid, as these are very moist cookies and you don’t want them  to get soggy!

You can also freeze your cookies if you’d like them to last even longer — up to a month! Wrap cookies individually in parchment paper and place them inside a freezer bag. When you want to enjoy them, simply remove from freezer and allow to thaw to room temperature.

More of our favorite keto chocolate desserts:

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.

keto cookies stacked on blue tray
Print Recipe
4.2 from 5 votes

The BEST Keto Chocolate Cookies

These decadent keto chocolate cookies taste so rich and amazing that you'd never guess they're actually GOOD for you!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, gluten free, keto, low carb
Servings: 12 cookies
Calories: 89kcal
Cost: $5


  • 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


  • Preheat oven to 350°F.
  • Combine all ingredients (except chocolate chips) in food processor and blend until smooth. You can also put ingredients in large bowl and use an electric mixer.
  • 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. Remove from oven and allow to cool on tray.



Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared. Nutrition information provided does not include optional chocolate chips, as this will vary widely based on the brand and amount added
Net Carbs: less than 3g per cookie, about 12 cookies in recipe


Calories: 89kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 59mg | Potassium: 227mg | Fiber: 3g | Vitamin A: 90IU | Vitamin C: 3.4mg | Calcium: 19mg | Iron: 0.9mg

Pin our Low Carb Chocolate Cookies recipe on Pinterest:

Related: Click here to see ALL of our favorite keto cookie recipes!

6 best keto cookie recipes


  1. These look SO GOOD! Thanks for including a video! 🙂

  2. 5 stars
    Is Erythritol liquid or granules?

  3. 5 stars
    These are very good! Very moist.

  4. 5 stars
    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 😉

  5. 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!

  6. 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!

  7. Stephanie K

    5 stars
    This is one of my favourite recipes. I love these for a late night snack as the satisfy my cravings are are not too caloric. Love them!

    • Glad you love the cookies – thank you for letting me know! They are one of my favorites too and SO helpful for staying on track when a chocolate craving hits!

  8. I just made these and they are wonderful, very chocolaty! I added pecans and unsweetened coconut as we like “stuff” in our cookies and they are a new favorite!

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