These keto double chocolate cookies are chewy, soft, and are only 3g of net carbs per cookie! We elevate the flavor of these cookies by combining rosemary and salt. Making these the perfect holiday treat! Of course, if you’re not in the mood for the rosemary flavour, you can skip this step and enjoy a classic double chocolate cookie.
To release the fragrance of the rosemary, rub the sweetener and finely chopped rosemary together in a small bowl. This will help to infuse the rosemary flavor with the sweetener.
To make these double chocolate cookies we use unsweetened cocoa powder and 70% (or higher) dark chocolate. You’ll want your dark chocolate to have the least amount of sugar, to keep the carb content low. Cocoa powder is great for a keto diet because it’s high in essential minerals like magnesium.
As always, the baking time will vary depending on your oven. We cook ours 10-12 minutes at 350 F. The secret for chewy cookies is to remove them from the oven when the still look soft and slightly underbaked. Let them set for 10-15 minutes on the baking tray and then transfer them to a cooling rack.
We use a combination of almond flour, coconut flavor and a good amount of unsweetened cacao powder. We find that this combination creates the best texture that isn’t too heavy from using only almond flour. The combination makes these cookies incredible soft and delicious! Don’t have these keto-friendly flour? See our keto pantry list for low carb essentials!
Keto Rosemary Double Chocolate Cookies
- 84 grams Almond Flour Equivalent 3/4 Cup.
- 18 grams Coconut Flour Equivalent 2 tbsp.
- 45 grams Cocoa Powder
- 1 cup Swerve Sweetener Note: I tried this recipe with a lower quality stevia and it did not turn out,
- 1/2 cup Unsalted Butter Room Temperature.
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Large Egg
- 30 grams Dark Chocolate Chunks
- 3/4 tsp Fresh Rosemary, Finely Chopped
- Coarse Sea Salt To Sprinkle On Top.
- Preheat Oven to 350°F.
- Rub together sweetener and rosemary to infuse the rosemary flavor.
- In a medium mixing bowl, whisk together almond flour, coconut flour, cocoa powder. 1/4 tsp salt, and baking soda.
- Using a hand mixer or stand mixer, place butter, sweetner with rosemary and vanilla into a large mixing bowl. Beat on medium speed for about 2 minutes.
- Add the egg and beat until incorporated.
- Turn the mixer speed down and slowly add in the flour mixture.
- Once combined, turn off the mixer and gently fold in the chocolate chunks.
- Using your hands or an ice cream scoop, shape the dough into 2-inch balls. Place on a baking sheet with parchment paper, keeping the cookies 2 inches apart.
- Using your hands, gently flatten the cookies on the baking sheet.
- Bake for 10-12 minutes. TIP: Remove the cookies from the oven when they look soft and slightly undercooked.
- Sprinkle some coarse salt on top of the cookios, Optional.
- Allow the cookies to cool for about 10-15 minutes on the baking tray.
- 179 Calories
- 6g Carbohydrates
- 3g Fiber
- 15.5g Fat
- 3.8g Protein