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 see that several of your dessert recipes call for coconut flour. What brand do you use? I have tried the organic one at Walmart and it’s terrible! I think I tried another brand a long time ago and that was bad as well. Is there one out there that’s actually decent?? Help!
Most recently I’ve had good luck with this one: https://amzn.to/34hDNX5
The thing with coconut flour is to make sure you aren’t using too much of it. It can be very dry. I try to balance it with almond flour in most recipes or with a lot of healthy fats like coconut oil or butter.
Hi I only have THM collagen is 2 scoops fine or does it need to equal 40g of protein ( so 3 scoops ) ? Thanks
I am wondering this, as well.
If you have a scale I would weigh it to equal 40 grams. Otherwise, if their package says how many grams a scoop is you can estimate.
I dont know what i did wrong but the dough was a oily mess they didn’t flatten out or even spread
I’m not sure either. I’ve had a lot of readers make these successfully. Which sweetener did you use? Did you press the cookies down (as shown in the pictures and in instructions)?
Mine were beautiful coming out of the oven but were super hard once cooled. Maybe I cooked them too long?
Yes, that would make them hard. They should be chewy with crisp edges but not hard.
What is the difference in the Collagen you have listed here and THM Integral Collagen? Is the scoop the same size? Do you like the one you listed here better, and why? I don’t have 85% dark chocolate in hand, what could I sub instead? Looking forward to making these!
I first must say that I ABSOLUYELY LOVE these cookies!!! They are fairly simple to make and they satisfy the sweet, the salty, the decadent feeling on your tongue and for the love of everything chocolate!!
Since I didn’t hear back from my earlier comment, and I really wanted to make these, I measured 40 grams (as you indicated in the recipe) which is a little over 3.5 scoops of THM Integral Collagen for this recipe. Regarding the 85% dark chocolate. I had 1 bar and a little over half of another. The first time I made it. I used the whole bar, as indicated in the recipe. The 2nd time I made it, since I didn’t have a whole bar, I melted 4 ox. Bakers unsweetened bar of chocolate (1/2 of it) with the coconut oil for the dough. Then I chopped the remaining 1/2 85% Chocolate Bar for the chunks to put into the cookie dough. I also tried them smaller the 2nd time and added A GENEROUS pinch of THM pink salt. I highly recommend using a stand mixer with a paddle for all of the steps in the tccipe. But be sure, when you are adding the collagen to pat it into the dough then mix with the stand mixer, otherwise collagen will go everywhere! (Yes, that happened to me!) The stand mixer makes it much easier for my weak hands. All in all, the ssecond time was a little better and the cookies lasted longer, since there were more of them. So delicious!! I will be making these slot!!!!!
As far as low carb cookies go, these just rocketed into first place! Even my kids, who have turned up their noses at every low carb treat I have made, devoured these. They are thin and chewy. I put 1/2 tsp peppermint extract in half of the dough and it was delicious!! Thanks for your great recipes!
Great idea, thank you! I LOVE all things mint chocolate!
Can you sub anything for the collagen protein peptides like gelatin??
Yes, gelatin would work.
How many tablespoons of gelatin would you use?
You can use 2 tablespoons of gelatin.
This sounds good. Going to try it. Thanks for sharing I’m signing up for emails.
For the baking blend just sub T for T so 8T of baking blend?:)
I normally recommend using a little less baking blend but subbing evenly should work in this. Since there are 5 tbsp between the almond and coconut flour sub in 5 tbsp baking blend. Don’t switch out the cocoa powder.
If I wanted to use chocolate chips, how much would I use?
1/2 a cup
Does this work with a flax egg?
I think so but I haven’t tried it. I have some cookie recipes that are eggless. I use gelatin as a binder and collagen has some similar properties. The worst that would happen is they would crumble but they’d still taste good. I might try making them smaller the first time.
Best cookie EVER! The size is perfect too!
What about Lakanto and other monk fruit sweeteners? How would you sub in with those?
Lakanto is 1:1 for sugar and my sweetener is twice as sweet so you will need more. I’d suggest using 1.5 times the amount listed and then taste testing the dough.
Thanks for the quick reply. I can’t wait to try these.
If we wanted to use THM Baking Blend instead what would be the amt. we use ?
You should be able to sub it in evenly.
so would we sub for 6 tbsp?
5 tbsp to replace the almond and coconut flours.
These look great! Could I use regular powdered collagen instead of proteins collagen? Thanks!
Yes, that would work.