Keto Chocolate Cookies

Anything chocolate is the best ever, don’t you think? Make a batch of these yummy keto chocolate cookies for a light and crispy chocolate treat!

Crispy Chocolate Keto Cookies

Generally, anything chocolate is right up my alley. I am going to go out on a limb and say, you probably agree with me. It’s definitely up my wife’s alley. In fact, she might actually fight you over something chocolate, especially if it is from our local bakery.

To begin with, chocolate is one of those ingredients that everyone seems to love and go crazy for. For instance, a crowd favorite for our readers is our Keto Chocolate Ice Cream.

Heck, a few studies have been completed over the years. Supposedly, they have even linked eating chocolate to love and romance. Anyway, enough of that.

Crispy Chocolate Keto Cookies

So then, enter crispy chocolate cookies. They are thin, crispy, and just the right amount of sweet.

To a lot of people, I am sure I do baking improperly. In short, my thoughts are always “how can I make this and make it easy.” I know a lot of people who bake are very particular about the order of mixing ingredients.

If you’re one of those people, I apologize. Otherwise, I assume you are like me and want the yummy result along with the easiest way to make it.

Therefore, these cookies are definitely not hard to make. The hardest part is getting them to properly crisp after taking them out of the oven. Letting them cool enough is the best way to ensure this will happen.

Keeping with my personal goal of making things as easy as possible, you’re going to mix all ingredients together. Use either a stand mixer or hand mixer. I always like to opt for the stand mixer. Generally, it’s less work, right?

Also, if you want to use a whisk, that’s fine too. Just make sure your cream cheese is as soft as possible before doing so.

Crispy Chocolate Keto Cookies

When you’re making these, keep in mind we have an awesome Keto Cookies and Cream Ice Cream recipe. That recipe calls for these crispy keto cookies to be used. Together with heavy cream and an ice cream maker, it’ll taste amazing.

If you’re cooking a big keto meal, you might consider making a batch of both.

Lastly, give these chocolate keto cookies a try. If you’re a chocolate fan, you’ll love them. If you’re not, maybe we can bring you over to the dark side. I can hope, anyway.

Keto Chocolate Cookies

Be sure to leave us a comment and a ★★★★★ review!
Keto Chocolate Cookies

Keto Chocolate Cookies

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Anything chocolate is the best ever, don't you think? Make a batch of these yummy keto chocolate cookies for a light and crispy chocolate treat!



  1. Preheat oven to 375°F
  2. Using a stand mixer or hand mixer, mix all ingredients together until well combined
  3. Form cookies by placing individual spoonfuls of batter on a baking sheet with a silicone baking liner
  4. Place in oven and bake for 15 - 20 minutes; check constantly to ensure they don't burn
  5. Remove from oven and let cool; they will continue to harden as they cool
  6. Dip in some heavy cream or almond milk for a chocolatey treat!

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Nutrition Information
Yield 8 Serving Size 2 cookies
Amount Per ServingCalories 108 Total Fat 11g Carbohydrates 2g Protein 2g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
Share a pic of this recipe on Instagram! Tag @betterthanbreadketo or #betterthanbreadketo!


  1. nancy robinson

    These Cookies taste great , how many carbs are in each cookie ?

    • Logan Childress


      I just revamped the recipe card on this page to reflect all of the nutrition info. Hope this helps!

  2. Christine Bernat

    Could I use sweet drops for the sweetener? I wonder how many drops?

    • Logan Childress


      I would start with about 5 drops and taste the batter (before you mix the egg) to adjust sweetness. Then, when adjusted, add and mix the egg.

  3. Swerve is great (I don’t care for the taste of monk fruit)

  4. Which erythritol would you use. I don’t have the monk fruit yet. I need to order some. Can I use the other.

  5. Can you use these cookies for a cheese cake crust.

    • Logan Childress


      I am sure they would work for this. We have used them in ice cream before!

      • Thanks. They sound wonderful. Do you know if I would need to blind bake them first then pour the cheese cake in and bake. It has to bake for 55 min. I can’t wait to make them. I love your other recipes also. Add me to your email list please.
        Thank you so much

      • Patti,

        You would definitely need to bake it first before adding the cheesecake mixture. Otherwise I don’t think it would set up.

  6. I had the exact opposite problem- the dough was very thick and didn’t spread at all. I’m not sure what I did wrong. I followed the recipe…

    • Logan Childress


      We are sorry to hear this! You could use another tablespoon (or two) of butter to help the mixture not be so thick. Hope this helps!

  7. These are absolutely brilliant! Made them last night and had to stop myself from eating the batch (ate only 2), soooo good! Perfectly crispy and delicious, I only had to bake for 15 minutes. I did find the batter quite runny, though, so my cookies were quite thin. Would there be any way to make these thicker? For the sweetener, 3 tbsp erythritol + 1/8 tsp put monk fruit sweetener, and that worked beautifully. Thank you so much for this.

    • Logan Childress


      Thanks so much for commenting! We are so glad you enjoyed the cookies. As for making the batter thicker, might reduce the amount of butter added. We liked them thin, so we never thought much of it. Let us know if reducing the butter helps!

      • Hello again! So I made this a second time, halving the butter, but unfortunately this did not help.. the batter was thicker but the cookies were significantly softer! Still tasted delicious, though, but I’m afraid I will have to stick with “thin and crispy”. The softness of the second batch made me think that these could also be quite delicious as mini cupcakes… I might give that a go next.. thoughts? 🙂

      • Anu,

        The problem with that would be the recipe doesn’t call for baking powder. If you add that, then you might be in business!

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