My day started something like this –
I want to make salted caramel brownies. OMG, that sounds so good!
Well shoot, I don’t have any heavy cream and I don’t want to go to the store. Maybe I’ll make double chocolate cookies. Yes, that sounds so good!
I make these keto cookies, let them cool, then take a bite. OMG, these taste just like brownies!
So there you have it – the birth of these Thick and Fudgy Brownie Keto Cookies.
Let’s get this keto cookie party started!
These cookies use butter, coconut flour, xylitol, eggs, cocoa powder, baking soda, vanilla, salt, and chocolate chips.
I recently discovered xylitol when my son had some green apple sour spray. Being the rebel that I am, I sprayed some in my mouth and though “that’s pretty good!” I looked at the ingredients and what do you know, it was xylitol. And the rest is history. It’s my new favorite low carb sweetener.
For those with pets, you must know that xylitol is quite poisonous so keep this away from the little buggers. If you want to use something else like Swerve, that is just fine.
I used a large scoop to make these babies nice and thick. I was able to scoop out 10 cookies from the recipe. I placed them all on a parchment lined baking sheet then I pressed a few extra chocolate chips on top.
When they came out of the oven I sprinkled some kosher salt on top because salt is life in my book. I let them cool completely before I pulled them from the baking sheet. These are so fudgy, but the are delicate straight out of the oven.
I am very picky about my cookies and brownies and I think these keto cookies are pretty darn amazing! Here are some other cookie recipes that I think are pretty darn amazing: Low Carb Chocolate Chip Cookies and Butter Cookie Energy Bites. If you are in the mood for just cookie dough, check out my recipe for Edible Cookie Dough!
These super thick and fudgy brownie keto cookies are sugar free, and gluten free. Sprinkle a little salt after baking to take them over the top!
- 3/4 cup Butter melted
- 1/3 cup Coconut flour
- 3/4 cup Xylitol
- 2 Eggs beaten
- 1/2 cup Cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- pinch Salt
- 1/2 cup Sugar free chocolate chips, plus a little more for topping before baking
Preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl, combine the melted butter, coconut flour, and xylitol. Add the beaten eggs and mix together with an electric mixer. Add the cocoa powder, baking soda, vanilla extract, and salt. Mix again with the electric mixer.
Pour in the chocolate chips and combine with a rubber spatula. The batter will be very thick.
Using a large cookie scoop, scoop out 10 cookies onto the baking sheet. Gently press 3-4 chocolate chips into the tops of the cookies. Place in the preheated oven and bake for 13 minutes.
Remove from the oven and let cool completely on the baking sheet before serving.
Nutrition for 1 cookie: 208 cal / 20g fat / 12.9 carbs / 9.2g fiber / 3.7g protein
- Instead of xylitol you can use any other powdered sweetener that is 1 for 1 with sugar.
- I use Lily's sugar free chocolate chips. You can find them online of at Whole Foods.
- After baking you can sprinkle a little kosher or sea salt on top if you like salt on your baked goods.
⭐ Did you make this recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Can I use Monk Sugar?
Yes…I am starting to use monkfruit too and I love it!
These are great. Made them to bring over to a friends who is diabetic. Not only did all the adults love them but even the kids chose these cookies over all the other desserts. I have made them many more times since and they are always a crowd pleaser. Also, every batch I’ve made has come out looking just like your picture. Thanks for a delicious dessert.
So happy to hear that!
I was wondering if these can be frozen, as I plan on making these last. They are so tasty, but I want to space them out. Thanks for your feedback!
Definitely! I always freeze my sweets individually wrapped. Just pull one out of the freezer and let it thaw for about an hour. You could then warm it, if you like.
Is it possible to use coconut oil instead of butter?
yes
Pretty good! Mine stayed cookie-shaped and had a fluffy texture. 15-year-old daughter’s comment? “Better than I thought they’d be!” That’s basically a rave review.
But, seriously, these were tasty.
Omg yummy. Mine spread a bit more than I thought they would and were more cakey than fudge. However they were delicious and are being added to my weekly prep. Also I got 16 large cookies with the recipe just fyi for others as the recipe says for 10.
Just made these & mine turned out like Ana’s too. They fell apart even after cooling. Had a great taste, just disappointed with the consistency of the cookie. Will try to make again, not sure what went wrong though.
Can I substitute erythritol for the xylitol? Thank you for your time
yes
Just made these and they were very tasty! Satisfied my chocolate craving!!
How much carbs is per cookie?
3.7 net carbs
Hi, I just made these brownies. I tasted the batter before cooking and they tasted great. The batter was not thick like yours and I also had the brownies spread into each other. Do you think it was too much butter. I put in a stick and a half,correct? Or did you mean 3/4 of a stick of butter?
If the batter isn’t thick, it would need more coconut flour. Some coconut flours are more absorbent than others
Are the carbs listed (12.9) net carbs or carbs before factoring the fiber?
They are 3.7 net carbs
Can I substitute stevia for the xylitol? If so, how much?
You possibly could but you would need much less. This post has a good conversion chart you can follow. https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
What is the sugar alcohol content for 1 serving size? Trying to figure out net carbs. Thanks for awesome recipe!
Sugar alcohols were already deducted from the carbs
Sounds awesome! Can these be spread in an 8×8 pan and be brownies?
I’ve never tried it but I think it would work just fine.
Hi what can i swap the coconut flour with? Almond flour maybe? Although i no i would need more
Almond flour or sunflower seed flour. I would start with a cup and then add more until the batter is thick.
Although the flavor was wonderful, my cookies also flattened out and ran together, like Ana’s. I whisked the dough by hand instead of using an electric hand mixer, could that be why they didn’t stay thick like yours did?
Im really not sure, Brenda. I remade the recipe and they came out just like I made them before.
Ok. Thanks for responding! I will definitely try them again and will use the mixer this time to see if that makes a difference. I watched your demo in you “story” and your batter was much thicker and less wet than mine.
Try refrigerating the batter for at least 30 minutes before scooping, that might help stop them from spreading so much.
I just made these and they completely flattened out and baked into each other. What did I do wrong? I followed the recipe exactly. Haven’t tasted them yet they’re cooling.
Second attempt, I used room temp butter and eggs. Holy cow the flavor is amazing!!! I used swerve sweetener. They were definitely moist unlike the first batch. However, they were not dense, flattened slightly still, and fell apart when you picked them up. I do not have a scoop, maybe if I balled the dough next time?
I’ve made with baking Powder instead of soda. Also baked in silicone cupcake liners. AWESOME! They weren’t flat at all.
Glad to hear, Ana!