How to Make Keto Chocolate-Chocolate Chip Cookies!

How to Make Keto Chocolate-Chocolate Chip Cookies!

These keto cookies have a surprisingly chewy texture that I love! The addition of instant coffee helps to enhance the rich chocolate flavor, and with a cold glass of milk in hand, you are all set to go! I used a couple of tablespoons of keto peanut butter in this recipe. It is so much that it creates a strong peanut butter flavor, but it just adds a rich nutty element to the cookie dough. The cookies are studded with Lily’s brand chocolate chips for an extra treat. These chewy, rich, chocolate cookies are perfect for the low-carb chocolate lover in your life!

Chocolate cookies and milk from
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Why You Will Love This Cookie Recipe

  • Coffee and peanut butter help enhance the chocolate flavor!
  • Perfect chewy texture!
  • Family friendly! Everybody loves cookies and milk!

What You Will Need To Make These Cookies

  • Mixing bowl
  • Microwave safe bowl or double boiler
  • Stirring spoons
  • Measuring spoons
  • Measuring cups
  • Sieve for sifting flour
  • Cookie sheet
  • Parchment paper or silicone baking mats
  • Wire rack
  • Spatula
Chocolate-Chocolate Chip Cookie Ingredients from

How To Make These Keto Cookies

You can melt your chocolate in the microwave, but you will need to be very careful not to scorch it! Using a double boiler helps prevent scorching. Most sets of pots and pans come with a double boiler, but if yours do not you can pick up a handy double boiler that will fit inside most standard sauce pots.

Two ingredients in this recipe that really elevate the flavor profile of this cookie recipe are the instant coffee (I won’t drink instant coffee, but I will bake with the stuff) and the keto peanut butter! You could use regular peanut butter, but this keto peanut butter, made with a blend of macadamia nuts, peanuts, and MCT oil, only has 2g of net carbs per serving! With the added MCT oil it is a great source of healthy fats making this keto peanut butter a perfect choice for keto dieters.

Pro Tip: When your cookie dough has come together, per the instructions in the recipe card below, place it in the refrigerator to chill! Don’t skip this step. Chilling your cookie dough means that it will start to bake before it starts to spread in the oven. This helps to create chewy cookies!! Sometimes if I am in a hurry, I will cut down my chilling time by giving the dough a few minutes in the freezer, and then finishing the chilling process in the fridge.

If you are looking for a cookie fix you should try my Keto No-Oatmeal-Oatmeal Cookie recipe!

Keto Chocolate-Chocolate Chip Cookies from

These cookies can be made using your preferred keto-friendly sweetener, but I almost exclusively use monk fruit these days. It does not produce a bitter aftertaste, or chemical and strange cooling sensation that some of the other options for sugar replacements do. I used Lakanto Granulated Monk Fruit Sweetener in this recipe.

Choclolate cookies cooling on a wire rack.

Keto Chocolate-Chocolate Chip Cookies
The flavor of these rich chocolate cookies is enhanced by the coffee included in the recipe. Studded with Lily's brand chocolate chips, and with a perfect chewy texture, these double chocolate cookies are perfect for the low-carb chocolate fanatic in your life!
Prep Time 15 mins
Cook Time 26 mins
Chill Time 30 mins
Total Time 1 hr 11 mins
Course Dessert
Cuisine American
Servings 24
Calories 148 kcal


  • 1 cup almond flour sifted
  • ¼ cup coconut flour sifted
  • 1/2 cup cocoa powder sifted
  • tsp baking powder sifted
  • ½ tsp salt sifted
  • ½ tsp xanthan gum sifted
  • 2 tsp instant coffee
  • 4 oz baking chocolate
  • 8 tbsp butter
  • 2 tsp vanilla extract
  • 4 whole eggs
  • 1 cup granulated monk fruit sweetener
  • 1 cup Lily's Chocolate Chips


  • Melt the baking chocolate and butter in a double boiler over medium-low heat, or melt them carefully in the microwave. Whisk them together so they are well incorporated. Allow the mixture to cool.
  • Sift all of the dry ingredients together in a separate mixing bowl while the chocolate and butter cool.
  • Once the chocolate and butter mixture has cooled, add the eggs one at a time. Then add the sweetener and the vanilla.
  • Combine the wet and dry ingredients. Once combined, fold in the chocolate chips and place your dough in the fridge to chill for 25 to 30 mins.
  • Preheat the oven to 325°
  • Place a heaping tablespoon of dough per cookie onto a parchment-lined cookie sheet. Bake for 12-14 minutes depending on the calibration of your oven.
  • Remove to a wire rack and cool completely.
  • Store in the refrigerator for 5-7 days.


Nutrition Information For 1 Cookie:
Calories: 148
Fat: 12g
Net Carbs: 3.3g 
Protein: 3.7g 
Keyword chocolate, cookies, keto cookies

Let’s Eat!

These perfect keto chocolate cookies are a family friendly, indulgent, sugar-free, guilt-free, goody, that I hope you love as much as I do! Let me know if you tried the recipe, and snap a picture and head over to Facebook or Instagram and share your cooking adventures with me. I love to see what everybody is fixing up!

As always, happy snacking!

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