These chocolate cookies are just 3 ingredients. They don’t contain any eggs or special flours. The dough takes only about five minutes. The cookies come out chocolatey and chewy.
I love how easy these cookies are to make. One bowl and a spatula are all you need to mix the dough.
Unsweetened Cocoa Powder
Lakanto Sugar Free Maple Flavored Syrup
Almond Butter: You must use natural almond butter for this recipe (just almonds in the ingredients and no other oils). This is the kind of almond butter that needs stirring. If your almond butter does not require any stirring, it will not work for this recipe. I also recommend that you use a fairly new jar of almond butter. Almond butter that has dried out a little (no longer dripping off the knife) will not work.
Unsweetened Cocoa Powder: You can use either regular or dutch process cocoa powder. Dutch process cocoa powder can be a little harder to find (it’s not always sold at grocery stores but can be purchased on Amazon. Costco also carries it), but I prefer it because it has a richer chocolate flavor and less bitter taste.
Lakanto Sugar Free Maple Flavored Syrup: You may be able to use a different syrup, but it needs to have a thin and watery consistency like Lakanto sugar free maple syrup. If you are not on a keto diet, pure maple syrup will also work. Thick, honey-like syrups like ChocZero maple flavored syrup will not work.
Cookie Texture and Sweetness
These cookies are soft and slightly chewy. They remind me of a brownie cookie. The cookies are sweet but not super sweet. When it comes to chocolate, I like dark chocolate and these cookies are like dark chocolate cookies. If you prefer something sweeter, I recommend adding some sugar free chocolate chips to the cookies.
More Easy Keto Cookie Recipes
1/2 cup (122 g) natural creamy almond butter unsweetened1 tbsp (7 g) unsweetened cocoa powder1/4 cup (2 oz) Lakanto sugar free maple syrup
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a large mixing bowl, add almond butter and cocoa powder. Stir until cocoa powder is completely incorporated into the almond butter and the spread is uniform in color. Do not add in the syrup until after the cocoa powder is fully mixed in.
Add in the syrup. Fold and stir it into the spread until the syrup is completely incorporated. As you continue to stir you should notice that the spread is beginnging to firm up like a cookie dough. Stir until the dough has pulled away from the sides of the bowl and is firm enough for you to grab and roll into a ball. Your dough ball may look oily but this is actually just the syrup.
Using a 1 tbsp measuring spoon, measure out 1 tbsp dough balls, placing them on the cookie sheet spaced 2 inches apart. Roll each dough ball between the palm of your hands. Flatten the dough balls into thick round disks using the palm of your hand.
Bake for about 10 minutes or until cookies no longer look wet on the surface and are slightly cracked. Let cookies cool on baking sheet before removing. Uneaten cookies can be stored in an airtight container at room temperature.
This recipe will only work with natural style almond butter. Please see post for more details under the “Ingredients” section. You can substitute with peanut butter but the peanut butter version will taste very peanut buttery (you don’t really taste the almond butter when it’s mixed with cocoa powder) and the texture of the cookie won’t be as chewy. If you need a nut-free substitute, you can use natural sunflower seed butter.
If you have a question regarding substitutes for the syrup, please see the post where I address potential substitutes.
These cookies are sweet but not super sweet. It is like eating a dark chocolate cookie. If you prefer sweeter, you can add sugar free chocolate chips to the cookie dough.
I used Lakanto Maple Flavored Syrup*
I used Rodelle Dutch Process Cocoa Powder.*
*This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
If you are on a keto diet, please remember to look at net carbs and not just total carbs. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol).
Serving: 1cookie, Calories: 82kcal, Carbohydrates: 4g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 15mg, Potassium: 120mg, Fiber: 2g, Sugar: 1g, NET CARBS: 2g
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.