Keto Chocolate Almond Butter Swirl Cookies (Print Version)
Rich, fudgy chocolate cookies with almond butter swirl—perfect low-carb treat ready in under 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 cup almond flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/3 cup unsalted butter, melted
06 - 1/2 cup granulated erythritol or preferred keto sweetener
07 - 1 large egg, room temperature
08 - 1 teaspoon pure vanilla extract
→ Swirl
09 - 1/3 cup natural unsweetened almond butter
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line baking sheet with parchment paper.
02 - Whisk almond flour, cocoa powder, baking soda, and salt in medium bowl until blended.
03 - Beat melted butter and erythritol in large bowl until combined. Whisk in egg and vanilla extract until smooth.
04 - Gradually stir dry ingredients into wet mixture until thick dough forms.
05 - Drop tablespoon-sized dough onto prepared sheet, spacing 2 inches apart. Flatten slightly with spoon back.
06 - Warm almond butter if needed. Drizzle 1 teaspoon over each cookie. Swirl into tops with toothpick or knife.
07 - Bake 10 to 12 minutes until edges set and centers slightly soft.
08 - Rest on baking sheet 5 minutes. Transfer to wire rack to cool completely.
# Expert Advice:
01 -
- You get that fudgy, chocolatey texture you've been missing on keto without any weird aftertaste
- The almond butter swirl makes these feel fancy enough for serving but simple enough for everyday cravings
02 -
- Don't overbake these—they continue cooking on the hot baking sheet and you want that fudgy center, not a hockey puck
- Warm your almond butter for about 15 seconds in the microwave if it's cold from the pantry, making it much easier to swirl
03 -
- Use a cookie scoop for uniform size—this ensures even baking and the prettiest presentation
- Let the cookies cool completely before storing, otherwise the steam makes them lose that perfect fudgy texture