Dark Chocolate Raspberry Keto Cookies (Print Version)

Fudgy dark chocolate cookies with tart raspberries, perfect for low-carb diets.

# List of Ingredients:

→ Dry Ingredients

01 - 1 ½ cups blanched almond flour
02 - ¼ cup unsweetened cocoa powder
03 - ½ tsp baking soda
04 - ¼ tsp fine sea salt

→ Wet Ingredients

05 - ⅓ cup unsalted butter, melted
06 - ⅓ cup granulated erythritol or monk fruit sweetener
07 - 1 large egg, room temperature
08 - 1 tsp pure vanilla extract

→ Mix-Ins

09 - ⅓ cup sugar-free dark chocolate chips (70% cacao or higher)
10 - ½ cup fresh or freeze-dried raspberries, lightly crushed

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt until evenly distributed.
03 - In a separate large bowl, combine melted butter and sweetener. Whisk in the egg and vanilla extract until smooth and creamy.
04 - Add the dry ingredients to the wet ingredients and stir until just combined.
05 - Gently fold in the chocolate chips and raspberries. Do not overmix to maintain tender texture.
06 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing 2 inches apart.
07 - Flatten each cookie slightly with the back of a spoon to create even thickness.
08 - Bake for 10–12 minutes, until the edges are set but the centers remain soft.
09 - Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The tart raspberries cut through the intense dark chocolate in a way that makes you forget this is technically a diet-friendly treat.
  • They stay fudgy for days if you store them right, which never happens with my regular cookies.
02 -
  • I learned the hard way that fresh raspberries need to be patted completely dry or your cookies spread into sad thin puddles.
  • The cookies look underbaked when you pull them out but trust the process because they set up beautifully during cooling.
03 -
  • Weigh your almond flour if possible because too much makes cookies dry and crumbly rather than fudgy.
  • Let the melted butter cool slightly before adding the egg so you do not accidentally scramble it into the batter.

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