Heavenly keto chocolate-walnut cookies to serve as dessert or take along as a snack. Soft and chewy, they are everything you could ever want in a chocolate cookie. No one will ever know that they are sugarfree.
Why you need to try these keto chocolate-walnut cookies
Packed with chocolate and walnuts, the flavor is simply amazing. Scrumptious and decadent to the max, they are, in fact, secretly healthy. Moreover, these cookies are glutenfree and can be vegan or nonvegan. They’re also and easy to make!
These keto chocolate cookies are good for your health
These cookies are sugarfree and loaded with nutritious almond flour, almond butter and walnuts. In fact, each cookie packs a whopping 9 grams of protein.
These chocolate-walnut cookies are a great snack or dessert
These are straightaway the perfect cookies to take along with you for the day. In fact, I initially made them as a hiking snack. These cookies have, for instance, powered many walks, excursions, and road trips.
They are undeniably a great dessert too and kids love them. As an aside, a friend once told me that his kids gobbled them all up before he could even have any. He also said that next time he makes one of my cookie recipes, he’s going to tell his kids that they’re healthy. Hopefully that will deter them, so he has a chance to enjoy some himself!
The ingredients for keto chocolate-walnut cookies
- Flax seed egg or chia seed egg or regular egg – All options work, but I usually make a flax seed egg. If you haven’t made a flax seed egg before, I highly recommend trying it, especially if you don’t want the cholesterol of an egg. Moreover, the flax seed melds beautifully with the other ingredients.
- Almond flour – I make these with blanched almond flour.
- Coconut flour – adds a natural sweetness to baked goods.
- Granulated sweetener of choice – I use Lakanto’s white monk fruit sweetener. Brown tastes great too.
- Cocoa power – I use Ghirardelli Premium Baking 100% Cocoa Powder, because it has a really dark, rich, intense chocolate flavor. I would like to point out that I also tried this recipe with Navitas cocoa. As a result, the cookies had a lighter cocoa flavor and were a lighter shade of brown. So the different cocoa brands will yield slightly different results.
- Baking powder – adds some volume.
- Almond butter – adds more almond power to the recipe. I would like to point out that almonds are packed with magnesium which helps lower blood pressure.
- Coconut oil – This is a vegan replacement for butter. You can also use neutral-tasting avocado oil if you want to use an oil that is lower in saturated fat.
- Milk of choice – I use unsweetened almond milk.
- Walnuts – a healthy nut that has been shown to help reduce bad cholesterol
- Sugarfree dark chocolate chips – I make these with Lily’s stevia-sweetened dark chocolate baking chips, which really intensify the cookie’s deep, dark chocolate flavor. But you can improvise and try the recipe with a different type of chocolate chip.
- Sugarfree chocolate chunks (optional) – Place on top of cookies for chunky, gooey chocolate.
How to make these cookies
This section shows how to make sugar-free chocolate-walnut cookies. For the full recipe, see the recipe card below.
1. Make the flax seed egg: Put three tablespoons of water in a small bowl and add the ground flax seed meal. The egg needs at least 10 minutes to gel, so make this first. I usually make the egg about half an hour before I start making the cookies.
2. Mix the dry ingredients
3. Add the wet ingredients to the dry and mix.
4. Stir in the walnuts and sugar-free chocolate chips.
5. Roll the dough into a ball in your hands and place on a non-stick cookie sheet or on parchment paper.
6. Use a fork or glass and press down on the cookies. Wetting the fork will keep the dough from sticking. Then bake at 350 for 10-12 minutes until the bottom is lightly browned. They are fragile at first so allow to cool for a few minutes before moving them.
Kitchen equipment for keto chocolate-walnut cookies
- A small bowl to make the flax seed egg
- A bowl to mix the dough
- A mixing spoon
- A tablespoon or cookie scoop
- A large nonstick baking sheet or parchment paper
How to store your keto chocolate cookies
To store them: You can leave them on the counter in a sealed container or bag for 2 days. After that refrigerate them. They are best eaten within 5 days. Tip: I usually put a 3-day supply in the refrigerator and freeze the rest.
To freeze them: Put them in a sealed container or bag and store in the freezer for up to 3 months.
Since these are my go-to cookies, I often make double batches and store some in the freezer. In other words, it’s a great cookie to keep handy for hikes or excursions.
Other popular cookie recipes
- Vegan Peanut Butter Chocolate-Chip Cookies
- Keto Chocolate-Chip Almond Cookies (NO BAKE)
- Easy Keto Marzipan Cookies
Keto Chocolate-Walnut Cookie Recipe
- 1 small bowl to make the flax seed egg
- 1 Bowl to mix the dough
- 1 Mixing spoon
- 1 tablespoon or cookie scoop to make the cookies
- 1 large nonstick baking sheet or use parchment paper
- 1 Tbs flax seed meal or chia seed or 1 egg
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated sweetener of choice I use Lakanto White or Brown Monk Fruit Sweetener
- 2 Tbs cocoa powder I use Ghirardelli Premium Baking 100% Cocoa Powder, which is a really nice, dark chocolate. But any cocoa powder will do.
- 1 tsp baking powder
- 1/2 cup almond butter
- 1/4 cup coconut oil or avocado oil but the flavor will change slightly
- 1/4 cup unsweetened almond milk up to 1/4 a cup
- 1/2 cup chopped walnuts
- 1/2 cup sugarfree chocolate chips I use Lily's dark chocolate chips
- First make a flax (or chia) egg. Add 3 Tbsp of water to the flax or chia. It needs a few minutes to gel.
- Preheat oven to 350.
- In a large bowl, mix dry ingredients: almond flour, coconut flour, sweetener, cocoa powder, baking powder.
- Mix the following wet ingredients into the dry ingredients: almond butter, coconut oil.
- Check the dough. If it needs more moisture, add up to 1/4 cup unsweetened almond milk.
- With a spoon, mix in 1/2 cup chopped walnuts and 1/2 cup sugarfree chocolate chips.
- Use a tablespoon to scoop the cookie dough into your hands. If the dough sticks to your hands, simply wet them. Roll the dough into a ball and place on a non-stick cookie sheet or on parchment paper.
- Use a fork or glass and press down on the cookies. Wetting the fork will keep the dough from sticking.
- Bake in an oven preheated to 350 for 10-12 minutes until bottom is lightly browned. When you take the cookies out of the oven, they will be a bit fragile. Give them a few minutes to cool before moving them. Let them cool fully. Eat them fresh or freeze them.