Keto Mocha Almond Chocolate Chip Cookies (Print Version)

Rich, chewy cookies with dark chocolate, roasted almonds, and espresso - ideal for low-carb diets.

# List of Ingredients:

01 - 2 cups almond flour

02 - 1/4 cup unsweetened cocoa powder

03 - 1/2 tsp baking soda

04 - 1/4 tsp salt

05 - 2 tsp instant espresso powder

06 - 1/2 cup unsalted butter, softened

07 - 2/3 cup erythritol or preferred keto sweetener

08 - 1 large egg

09 - 1 tsp vanilla extract

10 - 1/2 cup roasted almonds, roughly chopped

11 - 1/2 cup sugar-free dark chocolate chips

01 - Preheat oven to 350°F and line a baking sheet with parchment paper

02 - Whisk almond flour, cocoa powder, baking soda, salt, and espresso powder in a medium bowl

03 - Beat butter and sweetener in a large bowl until light and fluffy

04 - Mix in egg and vanilla extract until fully incorporated

05 - Gradually add dry ingredients to wet mixture, stirring until just combined

06 - Gently fold chopped almonds and chocolate chips into dough

07 - Scoop tablespoon-sized mounds onto prepared baking sheet, spacing 2 inches apart

08 - Bake 10-12 minutes until edges are set but centers remain slightly soft

09 - Let cool on baking sheet 5 minutes, then transfer to wire rack

01 -

The espresso powder deepens the chocolate flavor without making these taste like coffee
They stay soft and chewy for days, unlike some keto baked goods that turn rock hard
Each cookie is only 1 net carb so you can enjoy two without guilt

02 -

Overbaking is the enemy of keto cookies, they continue cooking on the hot sheet so pull them early
The dough will feel slightly oily which is completely normal due to the almond flour
These cookies flatten during baking so dont press them down before they go in the oven

03 -

Let your butter soften at room temperature for at least 2 hours, dont microwave it or the texture will suffer
Weigh your almond flour if possible, as cup measurements can vary by brand and affect the final result