Keto Chocolate Dipped Cookies
Jo Harding- Ready in 1h 15m
- 3.3 g net carbs
- 211 kcal
- Serves 10
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Christmas and cookie eating go hand in hand right? These Chocolate Dipped Keto Cookies are a sugar free, low carb alternative to your festive favourites. Why not make them as a gift for your loved ones this Xmas? Everyone needs a little cookie love in their life!
So easy to make and a much healthier alternative to all those preservative rich store bought ones. I used almond butter as it’s my favourite nut butter but you could use any nut butter you like.
Recipe Tips
You can use coconut oil instead of coconut butter, which just makes them a little more delicate during cooking but works equally well. Sweetener can be used to taste. Here's a list of suitable low-carb sweeteners.
Step-by-step
Combine all the dry ingredients together in a mixing bowl (ground almonds, erythritol, vanilla, baking powder and optional salt).
Add the soft coconut oil, coconut butter, almond butter and egg.
Mix with hands until combined to form a dough. Place in a sandwich bag and chill in the fridge for 30 minutes.
Preheat the oven to 140 °C/ 285 °F, fan assisted. Roll the dough between 2 sheets of baking paper until about 1 cm (1/2 inch) thick. Cut out your cookies using a 6 1/2 cm (2 1/2 inch) diameter cutter and place on a greaseproof lined baking tray. Roll the dough back into a ball and repeat the rolling between 2 sheets of greaseproof and cutting step.
Repeat until all the dough is used up. You should get about 10 cookies in total.
Bake in the oven for 30 minutes until golden. Remove from the oven and allow to cool on a wire rack.
Meanwhile, place a little boiling water in the bottom of a pan. Add the chocolate to a small glass bowl or jug and place in the boiling water. Simmer on a medium heat until the chocolate has melted. Make sure the water doesn’t bubble up the sides and get into the chocolate.
Remove the chocolate bowl from the water and half dip the cookies into the chocolate. Place on a wire wrack to set.
Enjoy! The cookies will keep at room temperature for up to a week, or in the freezer for up to 6 months.
Recipe
Keto Chocolate Dipped Cookies
★★★★★4.7These crunchy holiday cookies are a sugar-free, low-carb alternative to your festive favorites!
- Hands on
- 20m
- Overall
- 1h 15m
- Servings
- 10
- 3.3 g
- Net carbs
- 6 g
- Protein
- 18.8 g
- Fat
- 211
- kcal
Ingredients makes 10 large cookies
Instructions
Combine all the dry ingredients together in a mixing bowl (ground almonds, erythritol, vanilla, baking powder and optional salt).
Add the soft coconut oil, coconut butter, almond butter and egg.
Mix with hands until combined to form a dough. Place in a sandwich bag and chill in the fridge for 30 minutes.
Preheat the oven to 140 °C/ 285 °F, fan assisted. Roll the dough between 2 sheets of baking paper until about 1 cm (1/2 inch) thick. Cut out your cookies using a 6 1/2 cm (2 1/2 inch) diameter cutter and place on a greaseproof lined baking tray. Roll the dough back into a ball and repeat the rolling between 2 sheets of greaseproof and cutting step.
Repeat until all the dough is used up. You should get about 10 cookies in total.
Bake in the oven for 30 minutes until golden. Remove from the oven and allow to cool on a wire rack.
Meanwhile, place a little boiling water in the bottom of a pan. Add the chocolate to a small glass bowl or jug and place in the boiling water. Simmer on a medium heat until the chocolate has melted. Make sure the water doesn’t bubble up the sides and get into the chocolate.
Remove the chocolate bowl from the water and half dip the cookies into the chocolate. Place on a wire wrack to set.
Enjoy! The cookies will keep at room temperature for up to a week, or in the freezer for up to 6 months.
Nutrition per cookie
Carbs 6%Protein 12%Fat 82% of calories
- Net carbs
- 3.3 g
- Total carbs
- 8.3 g
- Fiber
- 3.1 g
- Sugars
- 2 g
- Protein
- 6 g
- Fat
- 18.8 g
- Saturated fat
- 5.5 g
- Calories
- 211 kcal
- Sodium
- 87 mg · 3.76% RDA
- Magnesium
- 80 mg · 19.9% RDA
- Potassium
- 225 mg · 11.2% EMR
Nutrition by ingredient
| Per cookie | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.3 g | 3.2 g | 7.9 g | 89 |
| Almond butter (organic, unsweetened) | 0.4 g | 1.2 g | 3.1 g | 42 |
| Erythritol (natural low-carb sweetener) | 0.1 g | 0 g | 0 g | 0 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0 g | 0.6 g | 0.5 g | 7 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0.1 g | 0 g | 0 g | 1 |
| Coconut oil, extra virgin | 0 g | 0 g | 1.3 g | 12 |
| Coconut butter, organic, unsweetened | 0.1 g | 0.1 g | 0.9 g | 9 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Extra dark chocolate, 90% cocoa (cacao) | 1.2 g | 0.9 g | 5.1 g | 51 |
| Total | 3.3 g | 6 g | 18.8 g | 211 |
Serving size cookie
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (8)
I made these cookies the other day and they were DELICIOUS!! I love these easy-to-make, few-ingredient recipes. I did do a few things different so I thought I'd share these with folks who are thinking about giving the recipe a try.
1. I substituted the 1 TBSP of coconut butter with 1 TBSP of regular butter. (I didn't feel like opening up a can of separated coconut milk for just a tablespoon of coconut butter)
2. I didn't have a cookie cutter so I simply separated out a small bit of dough, rolled it into a ball and pressed it flat into the "cookie" shape. They cooked up just fine.
3. After dipping the cookies into the chocolate, I placed them onto parchment paper on a cookie sheet, sprinkled almond shavings on top of the chocolate and then drizzled the remaining little bit of chocolate over the entire cookie.
4. Using the parchment paper instead of a wire rack made clean up a breeze. I put the cookie sheet into the fridge to let the chocolate harden. After about 20-30 mins. I took the cookies out of the fridge and the cookies pulled up off the parchment paper perfectly. No mess. No cleaning.
Thanks for another wonderful recipe!
Ann
Thank you so much for your feedback and the great tips!! Just to clarify, "coconut butter" is not the same as coconut cream, it is actually closer to almond butter: Foolproof Homemade Coconut Butter I'm glad it still worked well! 😊
Hi,
this sounds like a great recipe. I'm looking for a low carb/keto biscuit recipe in order to make a crust for a NY cheese cake. I was wondering if these cookies are crisp enough to crumble. Do you think I can use these for my purpose? And another question: Can I substitue regular (grass fed) butter for almond butter?
Thanks a million for all your efforts!
Hi Suzanne, I think these would be great as a cheesecake base but they will not be as crumbly as regular biscuits. You may want to check out this recipe: Keto New York Cheesecake
I would definitely not substitute regular butter for almond butter (regular butter is pure fat while almond butter is made with blended almonds). You can try other nut & seed butters: ketodietapp.com/Blog
I hope this helps! 😊
What temp? For how long? Did I miss it somewhere? I did make these and they were awesome!
Thank you for noticing, Leah! It's 30 minutes but the temperature is missing. Let me get back to Jo and I'll update it asap 😊
I just made them - it is a delightful dough - I guess I am going to have to guess at the temperature because they are ready to go into the oven and no answer yet!
Hello Margi, the temperature has been added. I hope this helps!