These Sheet Pan Keto Double Chocolate Chip Cookies have just 3.6 net carbs per slice and require no chilling! This is the perfect quick and easy keto dessert recipe!
My 3-year-old nephew is the pickiest child I’ve ever met. Dinnertime with him is always a battle. There is only one food in the world that he eats without being gently coaxed. You guessed it, chocolate.!
This child is a certifiable choco-holic. He adores chocolate in any shape or form. You won’t be remotely surprised to hear that he gobbled up these keto double chocolate chip cookies!
These keto double chocolate chip cookies are easy, delicious, low-carb, naturally gluten-free, and toddler approved! This is a richer version of my classic Sheet Pan Keto Cookies. Just like my previous version, this recipe requires no chilling, which means they come together in a snap.
Ingredients in Keto Double Chocolate Chip Cookies
This is a low-carb almond flour cookie recipe that requires basic keto ingredients. Here’s what you’ll need:
- Almond Flour
- Cocoa Powder
- Baking Soda
- Salt
- Salted Butter
- Golden Monkfruit
- Vanilla Extract
- Egg
- Lily’s Dark Chocolate Chips
- Pecans
Can I Use a Different Flour?
No, for this recipe you need to use almond flour. You just won’t get the same results with coconut flour. If you have an almond allergy, these Keto Chocolate Cookies use coconut flour.
How to Make Keto Double Chocolate Chip Cookies
Since these almond flour chocolate cookies are made in a sheet pan, you can quickly mix together the dough and then bake the cookie bars. Simple as that!
- Begin by preheating your oven to 350 degrees F. Line a jelly roll pan with parchment paper so the cookies are easy to remove from the pan, set aside.
- In a small bowl, combine the almond flour, cocoa powder, baking soda, baking powder and salt.
- Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in a stand mixer bowl until creamy.
- Add the egg and egg white, beating the mixture on low speed.
- Gradually pour in the almond flour mixture.
- Mix in Lily’s Dark Chocolate Chips and pecans.
- Turn the cookie dough out onto the parchment paper-lined pan and carefully press evenly to the edges of the pan.
- Bake until lightly brown and set.
Net Carbs in This Recipe
When the sugar-free almond flour cookies are cut into 24 equal portions, you get squares that are about the size of a regular cookie. Each portion has just 3.6 net carbs!
What Size Pan Should I Use?
This keto double chocolate chip cookie recipe fits a traditional jelly roll pan that measures 15×10 inches. Be careful to check your pan size and make sure you are using the correct size. If you use a larger pan the cookies will be very thin.
Tips for the Best Keto Cookie Bars
- Note that this recipe calls for almond flour, not almond meal.
- I always use unsalted butter in my baked goods. However, salted butter can be substituted; omit the extra salt called for in the recipe if your butter is salted.
- Don’t discard the unused egg yolk! Add it to your morning eggs or use it in another recipe.
More Keto Cookie Recipes:
- Keto Pumpkin Cookies
- No-Bake Almond Butter Cookies
- Keto Chocolate Cookies
- Sheet Pan Keto Cookies (using a classic cookie dough)
- Keto Sugar Cookies
Keto Double Chocolate Sheet Pan Cookies
Equipment
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup 1 stick butter, softened
- 3/4 cup packed golden monkfruit sweetener
- 1 1/2 teaspoon vanilla extract
- 1 large egg + 1 large egg white
- 1 1/2 cup Lily's chocolate chips
- 1/2 cup chopped pecans
Instructions
-
Preheat your oven to 350 degrees.
-
Line a jelly roll pan with parchment paper so the cookies are easy to remove from the pan, set aside.
-
In a small bowl combine the almond flour, cocoa powder, baking soda, baking powder and salt.
-
Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in stand mixer bowl until creamy.
-
Add the egg and egg white, beating the mixture on low speed.
-
Gradually pour in the almond flour mixture.
Mix in Lily’s Dark Chocolate Chips and pecans. -
Turn the cookie dough out onto the parchment paper lined pan and carefully press evenly to the edges of the pan.
-
Bake 15 minutes at 350 degrees, the cookies will be lightly brown and set.
-
Allow the cookies to cool before removing from the pan and slicing.
