Keto Chocolate Cookies are rich, decadent, and are the perfect treat to make your sweet tooth happy. The cookies are fluffy, chocolatey, have a cream cheese filling, and have lots of nutrition! With 5 net carbs and 12 grams of protein, they are a great meal all on their own! My homemade low carb chocolate cookies taste just like chocolate whoopie pies and also happen to be gluten-free, sugar-free, and grain-free.
This is a sponsored post written by me on behalf of Ancient Nutrition. All thoughts and opinions are my own.
I am so excited to share my experience with Ancient Nutrition Chocolate Bone Broth Protein Powder! It’s a chocolate protein powder that is low carb, gluten-free, dairy-free, nut-free, and paleo. You might be wondering who adds bone broth to their cookies, but let me tell you, it’s awesome! The flavor I used is chocolate, and you can’t even taste it at all. I tested it out on my kids and they had no idea these had a secret ingredient.
If you are a self-proclaimed chocoholic, you need these Keto Chocolate Cookies in your life. They are tasty, and the cream cheese filling is so good you will want to eat it with a spoon. (Don’t worry, I won’t judge!)
The cookies are a fabulous gluten free dessert when you are hosting a holiday or make wonderful gifts for teachers, friends, and neighbors. Plus, they are delicious enough you will want to eat them year-round.
Why add bone broth to cookies?
Because you get a boost of 20 grams of protein, amino acids, it helps promote healthy skin and joints, and it’s non-GMO. When you add the Chocolate Bone Broth Powder to the keto whoopie pies, it feels great because you are adding nutrition without changing the cookies’ taste or texture. That makes me feel good, and I know these are cookies that my entire family can enjoy guilt-free.
Plus, there are so many uses for Ancient Nutrition Chocolate Bone Broth Protein! You can mix it into your favorite non-dairy milk like coconut milk or almond milk. Or you can add it to your morning smoothie or mix it into your favorite baked goods. I love how versatile it is.
What You’ll Need
For the Keto Chocolate Cookies
- Unsweetened Cocoa Powder - Unsweetened cocoa or raw cacao powder both work.
- Hot Water - Using hot water helps ensure the batter is smooth.
- Almond Flour - Almond flour works very well in this recipe but if you need it to be nut-free you can sub in sunflower seed flour.
- Ancient Nutrition Bone Broth Powder - I used the chocolate variety but the plain or vanilla should also work!
- Coconut Flour - Using a bit helps the cookies not to spread flat.
- Baking Powder - Necessary leavening agent in cookies.
- Butter - Regular salted butter is fine
- Sweetener - I use my blend of erythritol, xylitol, and stevia in the cookies but check out the notes section for other options.
- Large Eggs - This recipe does need eggs as a binder. For an eggless chocolate cookie, try my Mocha Chocolate Chip Cookies.
- Vanilla - Boosts the flavor. You can also try subbing in peppermint extract!
- Sour Cream - Helps produce moist baked goods, especially in keto recipes.
- Cream Cheese - I use full-fat cream cheese.
- Butter - Again, salted butter is fine.
- Powdered Erythritol - Using a powdered sweetener helps make the smoothest filling.
Dairy-Free Option: It's easy to make the cookies dairy-free by subbing in coconut oil and coconut cream for the butter and sour cream. And then use your favorite dairy-free filling such as no sugar added raspberry jam or peanut butter.
How To Make Keto Whoopie Pies
These are super easy keto cookies to make. There are only three steps standing between you and these tasty treats.
Step One: Prepare a cookie sheet by adding a piece of parchment paper and heat the oven to 350 degrees.
Step Two: Mix the cocoa powder, hot water, almond flour, chocolate bone broth, coconut flour, baking powder, softened butter, sweetener, eggs, vanilla, and sour cream together in a large bowl. Use an electric mixer and combine. Use a cookie scoop to make 18 large cookies. Bake them for 15-20 minutes or until they are fairly firm to the touch when you press on them lightly.
Step Three: Combine the cream cheese, butter, and powdered erythritol until smooth and creamy. Add it to a piping bag or spread it with a knife to one cookie and add another cookie on top to make a sandwich.
Tips for Making Chocolate Sandwich Cookies
- It’s important not to overmix the cookie dough. Otherwise, you will see that the cookies are more dense and flat than if you only mix them until just combined.
- Never overbake the cookies, or they will end up dried out and not as fluffy and delicious.
- Add parchment paper or nonstick silicone mats to prevent the cookies from sticking to the pan.
- You don’t have to chill the dough before baking the cookies, like some recipes. However, if you aren’t baking them right away, cover and keep in the fridge until you are ready to bake them. The batter will last up to 1 day in the fridge.
- Use a cookie scoop or measuring cup to scoop the batter onto the pan. This will allow the cookies to be more uniform shaped, and they will look better when sandwiched together.
How Many Keto Whoopie Pies Does This Recipe Make?
You will be baking 18 keto chocolate cookies, and when they are sandwiched together with the filling, you will end up with 9 cookies similar to whoopie pies. If you are feeding a lot of people, you may need to make multiple batches to have enough for everyone. Most people will only eat 1 cookie because they are sweet and filling.
Is It Okay To Add Chocolate Chips? Can I Add Nuts?
It's always ok to add sugar free chocolate chips. Haha. But, yes, you can add some chocolate chips if you want. Be sure to use sugar-free chocolate chips, and you will be good to go. They can also be added to the batter, but I especially like them added to the cream. It gives them an adorable look if you are trying to impress your dinner guests.
Adding nuts is a great way to get some extra nutrition. Gently fold in your favorite nut, such as walnuts, after mixing the batter. You could even chop up a few nuts and add them to the filling if you want even more crunch in every bite.
- 4 oz cream cheese
- 4 tablespoon butter
- 1 cup powdered erythritol
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- Combine the first four ingredients in a large bowl and mix with an electric mixer until smooth. Add the rest of the ingredients for the cookies and mix just until well combined. Scoop 18 large cookies. Bake for 15-20 minutes until firm to the touch when lightly pressed.
- Beat the filling ingredients until smooth. Spread or pipe on the bottom of one cookie and top with a second cookie to sandwich the filling.