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keto chocolate chunk cookies

Keto Chocolate Chunk Cookies

Keto-friendly chocolate chunk cookies made with almond flour. For the sweetener you can use 1/4 cup Lakanto OR 1/3 cup brown sugar Swerve. Use whichever one you like best.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16
Author Cookie Madness


  • 2 cups almond flour 200 grams
  • 1/4 cup Lakanto Sweetener or 1/3 cup packed Brown Sugar Swerve 70 grams
  • 1 scant teaspoon sea salt or Pink Himalayan if you have some**
  • 1/2 teaspoon baking soda
  • 1/4 cup water
  • 1/3 cup coconut oil melted
  • 4 to 6 oz/114 to 170 grams keto-friendly chopped no-sugar added or Keto-friendly chocolate like Lily's or the recipe in the notes.


  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
  • Mix the almond flour, sweetener, baking soda and salt very well together in a large bowl.
  • Add the coconut oil and water and stir to form a soft dough. Stir in the frozen chocolate chunks.
  • Shape dough into balls using about a tablespoon measure, then press into circles.
  • Bake dough for about 12 minutes. Let cool completely.
  • Makes about 19 oz of dough.


I used fine sea salt and found these good but a little salty. If you prefer a less salty flavor, reduce to about 3/4 teaspoon.
For the chocolate, chop 4 oz unsweetened chocolate, combine it 1 T. coconut oil (if using) and melt over low heat in a saucepan . Alternatively, you can melt it at 50% power in the microwave. Stir in the sweetener (1-2 T. Lakonto or other sweetener to taste). Line a small tray, a dinner plate or something that fits in your freezer with foil or parchment and pour the melted chocolate mixture on it. Freeze until firm, then cut into chunks. Note: If you are using Lindt 90 or 95%, you can skip the coconut oil.