Keto Chocolate Cookies Recipes

Keto Chocolate Cookies Recipes

While you get that need for a really fantastic keto chocolate cookie, let me come to your rescue!

This low carb and sugar-loose recipe are so simple that you may stir it collectively with a fork. sink your teeth into those smooth, chewy chocolatey cookies, and enjoy!


  • 1 cup / 100g almond flour NOT super-fine**. Ground almonds work well here
  • 1/2 tsp baking powder
  • 3 tbsp / 21g cocoa powder
  • 4 tbsp / 48g granulated erythritol (So Nourished)
  • 4 tbsp / 60g butter softened
  • 1 egg medium
  • 1/4 cup / 30g sugar free chocolate chips or chopped dark chocolate, minimum 85% cocoa solids (I used 90%)
  • Optional on top coconut flake and coconut cream 


1.9 g net carbs per cookie (average weight: 35 grams).

The cookies are very fragile when hot. They firm up once cooled
For a fudgier cookie, reduce the baking time to 10 minutes. For a crispy cookie, flatten and bake for up to 14 minutes.  
Add a pinch of salt for some extra WOW.

**If using super-fine almond flour, reduce the amount to 3/4 cup / 75g. 


  • Preheat the oven to 175 Celsius / 350 Fahrenheit (conventional oven).
  • Mix the dry ingredients in a bowl – almond flour, baking powder, cocoa powder and granulated erythritol.
  • Add the egg and the softened butter and mix with a fork until you have a smooth dough.
  • Add the chocolate chips and mix, keeping a few back to put on top of the cookies.
  • Form 9 cookies and place on a baking sheet lined with parchment paper. They will spread a little, but not much – so shape them into the form you want them to have.
  • Bake for circa 12 minutes. Let cool COMPLETELY before handling.

Keto Cinnamon Rolls with Nadia



  • 18 tbsp almond flour (1 cup + 2 tbsp almond flour)
  • 1/3 cup coconut flour
  • 1/4 cup erythritol
  • 3 tbsp golden flaxseed meal
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp pink Himalayan salt
  • 3 large eggs, room temperature
  • 3 tbsp heavy whipping cream
  • 2 tbsp butter, softened
  • 3 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 3 tbsp warm water


  • 1/4 cup butter, softened
  • 3 tbsp erythritol
  • 2 tbsp ground cinnamon
  • 10 drops liquid stevia

Cream Cheese Frosting

  • 2 oz cream cheese, room temperature
  • 2 tbsp butter, room temperature
  • 2 tbsp powdered erythritol
  • 10 drops liquid stevia
  • 1 tsp vanilla extract
  • 2 tbsp heavy whipping cream

Keto Cinnamon Rolls

Soft cinnamon rolls topped with cream cheese frosting.
Keywordketo cinnamon rolls
Prep Time20 minutes
Cook Time20 minutes
Servings9 Servings


  • 8-inch round cake pan


Net Carbs: 5g

Serving Size: 1 Cinnamon Roll with Cream Cheese Frosting

Yields: 9 Cinnamon Rolls


Calories: 295kcal | Carbohydrates: 10g | Protein: 7g | Fat: 26g | Fiber: 5g


  • Preheat oven to 400°F and grease an 8-inch round cake pan with cooking spray or line with parchment paper.
  • In a large bowl, whisk together the almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
  • Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined using a hand mixer. Rest for 5 minutes. The dough will be very sticky.
  • While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
  • With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
  • Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
  • Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
  • Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
  • Meanwhile, make the frosting by combining cream cheese, butter and erythritol in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla and stevia; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
  • Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
  • Best stored in an air tight container in the fridge up to 7 days or on the counter up to 2 days.

Keto Avocado Brownies Recipe

Keto Avocado Brownies Recipe

These chocolate avocado brownies DO NOT taste of avocado! The avocado helps create the fudgy texture we all love in brownies whilst keeping the recipe light and seriously nutritious at the same time. These keto avocado brownies are so healthy you could have them for breakfast (which we did!!).


  • 2 ripe avocado, medium size 1 scant cup / 220g / 7.76 oz, flesh only
  • 2 large eggs
  • 1/2 cup Lakanto Golden 100g
  • 3 tbsp butter ghee or coconut oil, melted
  • 1/2 cup almond flour 50g
  • 1/2 cup cocoa or cacao powder 43g
  • 2 tbsp almond butter
  • 1/2 tsp baking powder
  • 1/3 tsp salt
  • 1/2 cup sugar free chocolate chips 90g *** see notes


  • 2 ripe avocados 1 scant cup / 220g / 7.76 oz, flesh only
  • 1/2 cup cocoa powder 43g
  • 5 tbsp powdered Lakanto Golden 50g **** see notes
  • 1 tbsp butter or coconut oil melted
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt



  • Preheat the oven to 180C / 160 C fan / 350 F.
  • Place the chocolate chips in a heat proof bowl and melt on a medium heat over a pan filled with a little water until smooth.
  • Place all the base ingredients in a food processor and blitz until smooth, scraping the sides a couple of times and repeating.
  • Spoon the mix into a greaseproof lined baking tray and level with a spatula.
  • Bake for about 25 – 28 minutes until just a slight jiggle remains in the centre. Allow to cool in the pan for about 15 minutes and then remove to cool at room temperature.


  • Meanwhile, place all the frosting ingredients in food processor and blend until smooth. Taste and adjust the sweetness to taste.
  • Use a spatula to add the frosting to the brownies. Slice into 16 and serve. Store in the fridge for up to 5 days in an airtight Tupperware.


Net carbs: 3.4g with frosting

Storage: Fridge for up to 5 days or freezer for up to 3 months.

***If you cannot get hold of sugar free chocolate chips, use dark chocolate with 85% or 90%  cocoa solids.

**** I simply powdered Lakanto Golden at home in a food processor. 

You can order Lakanto Golden direct from Lakanto if you’re based in the US (get 20% off with my code SUGARFREE). If you’re in the UK or Europe, buy it from or from (worldwide shipping).


Calories: 148kcal | Total Carbohydrates: 9.4g | Protein: 3.9g | Fat: 12.8g | Saturated Fat: 4.2g | Fiber: 6g | Sugar: 0.9g

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