Keto Chocolate Cookies
With dark chocolate, chocolate chips, and rich cocoa powder, these Keto Chocolate Cookies live up to their name. Perfect for curbing any sweet tooth while on the keto diet. Who doesn’t love a huge triple chocolate cookie as big as your hand? How about one with extra protein so you can even eat it for breakfast? Find out how to make the best keto cookies below!
These are for true chocolate lovers. Myself included. These triple keto chocolate cookies are full of dark chocolate. They are a great snack, breakfast, or dessert. They work wonderfully for ice cream sandwiches.
My kids could not get over how big they are! And even with their size, they have only 5 net carbs per cookie.
And they are definitely kid-approved. The first time I made these my two-year-old kept grabbing my cookie. This last time my 9-year-old kept breaking off pieces as she walked through the kitchen. Before I knew it a whole cookie was gone. I’d say that’s proof that the keto version of these sweet treats is a hit.
For more great keto cookies, try my Keto Cowboy Cookies and Keto Breakfast Cookies! I also have a great Single Serve Protein Cookie recipe.
Ingredients
- Coconut oil – This helps to make sure that the chocolate for these low carb cookies doesn’t seize up while melting.
- Dark chocolate – Make sure that it’s chopped up into pieces.
- Egg – One of the main binding agents to make the cookie dough base.
- Joy Filled Eats Sweetener – My go-to sweetener for dessert keto recipes. You can see sugar substitutes listed below on the recipe card.
- Unsweetened cocoa powder – Adds chocolate flavor to the base of these cookies.
- Almond flour – One of the main dry ingredients for the cookie dough base.
- Coconut flour – One of the main dry ingredients for the cookie dough base.
- Vanilla extract – Adds flavors.
- Baking soda – Helps to give the cookies a chewy texture.
- Salt – For flavor.
- Sugar Free Chocolate Chips – This can be optional, but so good!
- Vital Proteins Collagen – For adding a boost of collagen and protein.
See recipe card for quantities.
How to Make Keto Chocolate Cookies
Preheat the oven to 350 degrees. Add parchment paper to a cookie sheet.
Step One: Add the coconut oil and half of the chopped chocolate to a microwaveable bowl. Microwave in 30-second intervals, stirring after each. Do this until the mixture is completely melted. Whisk in the egg and the sweetener. Add the vanilla extract, cocoa powder, almond flour, coconut flour, baking soda, and salt. Stir until it is smooth. Add the collagen and stir. Fold in the rest of the chocolate.
Step Two: Divide the cookie dough into six pieces and put them onto the parchment paper. Flatten the cookies a little bit with your hand.
Step Three: Put the baking sheet into the oven and bake for 12 minutes or until slightly firm to the touch.
Step Four: Enjoy!
Top Tip💡
I’ve also had readers sub in protein powder or even gelatin in place of the collagen.
Substitutions
- Chocolate chips – Feel free to use dark chocolate chips or other types for these keto treats.
Variations
- Toppings – Drizzling a little bit of peanut butter on top of the cookies is a great way to add flavor and extra protein. Putting a bit of sea salt on top gives this amazing cookie a savory taste.
- Chocolate – If you’re a chocolate lover, you can add bits and pieces of chocolate on top, too!
- Low carb sweeteners – You’ll find a list of other keto sweeteners on the recipe card below.
- Ice cream – These work perfect to make a keto ice cream sandwich!
Keep in mind that adding variations will affect the final carb count.
See these Keto Chocolate Chip Cookie Bars for more fun flavors!
Equipment
You only need a few pieces of equipment to make this great recipe. A mixing bowl, baking sheet, parchment paper, and cookie scoop are the basics to get started.
Storage
If you have leftovers of these almond flour cookies, let them cool to room temperature and then store them in an airtight container. I tend to make a double batch during the holiday season so I’ll have some amazing cookies leftover for me to snack on throughout the week.
You can also freeze individual cookies to save them for later.
Common Questions
Yes, please! I have absolutely no guilt eating one of these Triple Chocolate Cookies first thing in the morning with my morning cup of joe. Why? Because I add collagen to them. Adding in collagen boosts the amount of protein in each cookie. Protein paired with the natural fiber they have from the chocolate and alternative fibers helps to fill my belly enough to justify cookies for breakfast!
Yup! If you are going to eat that cookie, brownie, or cake anyway, why not add in a boost of nutrition with some collagen. You can add a couple of scoops without needing to vary the other ingredients in the recipe. Collagen is like magic.
And that is why I chose to add collagen to my chocolate cookies. Trust me on this one, it’s worth it!
For this Keto Chocolate Cookies Recipe, all I did was add a couple of scoops of collagen when I mixed in the chocolate chips and chocolate chunks.
This makes six BIG chocolate cookies. If you’d prefer you can make a dozen regular-sized cookies. You will just need to adjust the baking time by a few minutes if you don’t want a large cookie.
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Keto Chocolate Cookies
Ingredients
- 3 tbsp coconut oil
- 3.5 oz 85% dark chocolate chopped, divided
- 1 egg
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 tbsp cocoa powder
- 3 tbsp almond flour
- 2 tbsp coconut flour
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- pinch salt
- 1/4 cup sugar free chocolate chips optional
- 40 grams collagen
Instructions
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- In a microwaveable bowl combine the coconut oil and half of the chopped chocolate. Microwave in 30 seconds intervals, stirring after each, until it is completely melted.
- Whisk in the sweetener and the egg. Add the vanilla, cocoa powder, almond flour, coconut flour, baking soda, and salt. Stir until smooth. Stir in the collagen. Fold in the remaining chocolate chunks and chocolate chips.
- Divide dough into six pieces (I used a large cookie scoop) and put on the parchment lined baking sheet. Press the cookies down a bit with your hand.
- Bake for 12 minutes or until slightly firm to the touch.
Notes
Nutrition
Originally published February 23, 2016. Revised and republished June 9, 2025.
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I love these. Thank you so much for sharing the recipe. I used a chocolate whey protein powder instead of collagen as I had it on hand. As a result, the batter was very dry so I added a second egg and this worked out well.
Would you suggest a second egg as a good way to make the batter less dry if I use this protein powder again or a different approach?
Thank you again. I am a huge fan of all of your recipes I have tried so far.
If it worked with chocolate protein powder plus an extra egg I would stick to that. Glad you liked them!
Is the 85% dark chocolate bar sugar free?
Chocolate that dark has very little added sugar (normally just a few grams). You can buy sugar free dark chocolate if you want it completely sugar free.
I am very anxious to try this recipe, can you put macadamia nuts in it?
Yes, that should be fine. Enjoy!
These look great. can’t wait to make them but I have sugar free chocolate chips. how much would I sub for the choc bar? would I change the sweetener amount? thanks for great recipes.
Yes, you can use the chocolate chips. Reduce the sweetener by a teaspoon or two. They won’t change the sweetness very much.
I’m curious if you store these on the counter or in the fridge?
I store all my keto baked goods in the fridge. But they’d be fine on the counter for a day or two.
I LOVE these cookies for breakfast with some berries!! I sometimes swap out the collagen for a scoop of protein powder (I always double the recipe)…and if the dough looks too dry I add a tbsp or two of coffee to it. They go great with that first cup of coffee for the day 😉
Perfect cookie, Love❤️