Description
Delicious and easy-to-make Keto Double Chocolate Sheet Pan Cookies that are perfect for satisfying your sweet tooth while staying low-carb.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated erythritol (or preferred keto sweetener)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch sheet pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and erythritol until well combined.
- In another bowl, mix the melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the sugar-free chocolate chips.
- Spread the cookie dough evenly in the prepared sheet pan, smoothing the top with a spatula.
- Bake in the preheated oven for 15-20 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.
- Allow the cookies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For a nut-free option, substitute almond flour with sunflower seed flour.
- Add a pinch of sea salt on top before baking for an extra flavor boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 0g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg