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Keto Thick and Fudgy Brownie Cookies – Gluten Free 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!

keto brownie cookies

My day started something like this –

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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!

 

keto cookie batter in a glass bowl with a yellow spatula“As an Amazon Associate I earn from qualifying purchases.”

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.

 

keto cookies scooped out on a sheet pan ready to be baked

 

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.

 

one double chocolate keto brownie cookie

 

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!

 


one double chocolate keto brownie cookie

Keto Thick and Fudgy Brownie Cookies - Gluten Free

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!
4.5 from 16 votes
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 10 cookies
Calories: 208kcal

Ingredients

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 208kcal
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

⭐ Did you make this recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

 

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    • Holly
    • August 16, 2019
    Reply

    I did this and they came out crumbly.. not fudgey at all… if anything too dry. I am sure i probably didnt add the right amount of everything… i’m a ‘throw it all together and hope for the best’ kinda gal! ha ha… whoops!

    • Kate
    • July 8, 2019
    Reply

    Awesome cookies! Froze a bunch & took out one @ a time.

    Is the butter salted or unsalted?

      • jenniferbanz
      • July 9, 2019
      Reply

      I always use salted but I like that salty sweet bite. Unsalted would work just fine as well.

    • Sarah Jane
    • May 4, 2019
    Reply

    baked these tonight used lindt 70% chocolate for the chips. very cakey but they stayed together and were yummy.

    • Ash
    • March 9, 2019
    Reply

    I think I may have found the culprit for flat, cakey cookies. The first batch I made with Splenda and they came out perfect. Very thick and browney-like. The second batch I made was with Lite and Sweet xylitol/erythritol blend and that’s when I experienced the flat, cakey consistency. So the issue may be with the sweetener you’re using.

    • Kay
    • March 5, 2019
    Reply

    Do you suggest evoo as a substitute for butter?

      • jenniferbanz
      • March 5, 2019
      Reply

      I would suggest coconut oil

    • Martha Wheelock
    • February 26, 2019
    Reply

    I was disappointed when my cookies came out more cakey than fudgy, but after placing them in the fridge overnight, the fats solidified and I felt as if I was eating a real, fudgy brownie. Really good cookies, a little too cakey, but satisfied my chocolate cravings!

    • Esther Bergling
    • February 18, 2019
    Reply

    I used Splenda, approx 1/8 cup and an additional 1/4 c. coconut flour. I also used 3 eggs. Yummy!!

    • B
    • February 5, 2019
    Reply

    Hi, could you please help me work out a sub for xylitol? I work with honey and maple syrup. I’ve tried working it out but cannot find any guides that work with these changes. Thanks

      • jenniferbanz
      • February 5, 2019
      Reply

      the addition of honey or maple syrup would need more flour.

    • Mona
    • January 27, 2019
    Reply

    Tried these tonight but unfortunately they burned really quickly within 5 minutes of being in the oven. Any ideas what I might be doing wrong?

      • jenniferbanz
      • January 27, 2019
      Reply

      If these burned within 5 minutes at 350F then something is wrong with your oven.

    • Lauren
    • January 26, 2019
    Reply

    My boyfriend and I love the recipe!! I was wondering how much the nutrition facts would change if I used a mini cookie scoop instead of a large cookie scoop? It’s all I had on hand.

    • Anshita
    • January 14, 2019
    Reply

    Hi. What can I substitute for eggs? Im prescribed not to have eggs.

      • jenniferbanz
      • January 14, 2019
      Reply

      I’ve heard good things about Bob’s red mill egg replacer

      • Alissa
      • February 15, 2019
      Reply

      1/4 cup of applesauce per egg. I just made another non keto brownie recipe. And, I didn’t have enough eggs. It worked great and it was my first time. All I did was Google egg substitutes! 🙂

    • Shannon
    • January 6, 2019
    Reply

    I’ve made these three times now! I made them twice with powdered Swerve, and once with granulated Swerve! The powdered Swerve resulted in bigger, thicker, cookies, and the granulated Swerve made flatter cookies that spread. Both were delicious!

      • jenniferbanz
      • January 7, 2019
      Reply

      That’s good to know!

    • Melanie
    • December 3, 2018
    Reply

    Can I use Monk Sugar?

      • jenniferbanz
      • December 5, 2018
      Reply

      Yes…I am starting to use monkfruit too and I love it!

    • Dawn
    • November 11, 2018
    Reply

    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.

      • jenniferbanz
      • November 12, 2018
      Reply

      So happy to hear that!

    • Patricia
    • August 12, 2018
    Reply

    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!

      • jenniferbanz
      • August 14, 2018
      Reply

      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.

    • Heaven
    • July 31, 2018
    Reply

    Is it possible to use coconut oil instead of butter?

      • jenniferbanz
      • August 1, 2018
      Reply

      yes

    • Maureen j fanta
    • July 28, 2018
    Reply

    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.

    • Laura Loiseau
    • July 17, 2018
    Reply

    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.

    • Candice
    • July 15, 2018
    Reply

    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.

      • Kasey
      • December 24, 2018
      Reply

      Mine turned out super cakey also. Pretty disappointed.

    • Denise PARR
    • July 8, 2018
    Reply

    Can I substitute erythritol for the xylitol? Thank you for your time

      • jenniferbanz
      • July 10, 2018
      Reply

      yes

    • Holly
    • July 6, 2018
    Reply

    Just made these and they were very tasty! Satisfied my chocolate craving!!

    • Sabrina
    • June 28, 2018
    Reply

    How much carbs is per cookie?

      • Susan
      • July 28, 2018
      Reply

      3.7 net carbs

    • Patty H
    • June 23, 2018
    Reply

    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?

      • jenniferbanz
      • June 24, 2018
      Reply

      If the batter isn’t thick, it would need more coconut flour. Some coconut flours are more absorbent than others

      • Melanie
      • January 22, 2019
      Reply

      Mine did the same as well… I have granulated Xylitol. Do you use a Powered form? Could the granulated be effecting the final product?

        • jenniferbanz
        • January 23, 2019

        It’s more than likely the coconut flour. If your batter is not thick like mine, they will spread. Coconut flour is quite finicky so I am working on an almond flour version of this recipe. You could also put the batter in the refrigerator for about 10 minutes to firm up before you scoop them out.

    • Meagan
    • May 24, 2018
    Reply

    Are the carbs listed (12.9) net carbs or carbs before factoring the fiber?

      • jenniferbanz
      • May 25, 2018
      Reply

      They are 3.7 net carbs

    • Courtney
    • April 8, 2018
    Reply

    Can I substitute stevia for the xylitol? If so, how much?

      • jenniferbanz
      • April 9, 2018
      Reply

      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/

    • ABSedg
    • March 26, 2018
    Reply

    What is the sugar alcohol content for 1 serving size? Trying to figure out net carbs. Thanks for awesome recipe!

      • jenniferbanz
      • March 26, 2018
      Reply

      Sugar alcohols were already deducted from the carbs

    • Kim
    • March 22, 2018
    Reply

    Sounds awesome! Can these be spread in an 8×8 pan and be brownies?

      • jenniferbanz
      • March 25, 2018
      Reply

      I’ve never tried it but I think it would work just fine.

    • Jenna
    • January 25, 2018
    Reply

    Hi what can i swap the coconut flour with? Almond flour maybe? Although i no i would need more

      • jenniferbanz
      • January 26, 2018
      Reply

      Almond flour or sunflower seed flour. I would start with a cup and then add more until the batter is thick.

    • Brenda
    • January 19, 2018
    Reply

    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?

      • jenniferbanz
      • January 23, 2018
      Reply

      Im really not sure, Brenda. I remade the recipe and they came out just like I made them before.

        • Brenda
        • January 23, 2018

        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.

      • Tracy
      • April 19, 2018
      Reply

      Try refrigerating the batter for at least 30 minutes before scooping, that might help stop them from spreading so much.

    • Ana
    • November 22, 2017
    Reply

    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.

      • Ana
      • November 25, 2017
      Reply

      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?

        • Marcy
        • February 27, 2018

        I’ve made with baking Powder instead of soda. Also baked in silicone cupcake liners. AWESOME! They weren’t flat at all.

        • jenniferbanz
        • February 28, 2018

        Glad to hear, Ana!

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