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The easiest Keto Chocolate Cookies you have ever made! Soft, thin, and delicate, these cookies are a great way to use up leftover yolks.
Sometimes we just want it quick and simple, right? That’s exactly what these Keto Chocolate Cookies are! If that little sugar craving hits you, you can bake these delicate, soft cookies in no time! They are healthy, made without added sugar, and have only 1 gram of carbs per cookie! Oh, and have I mentioned that they are also nut-free, flour-free, and gluten-free?
That’s not all though! These Keto Chocolate Cookies are made with 5 egg yolks. And that’s really my favorite aspect of them. I ALWAYS have leftover yolks in my fridge (from making Keto Brownies or Pavlova), and this recipe is a perfect way to use them up.
Tips for making the easiest Keto Keto Chocolate Cookies!
Beat it. Probably the most important part of making these cookies, is whipping up the egg yolks. With an electric hand mixer beat the yolks until they look creamy and pale yellow. This will take about 5 minutes. Only then add the sweetener and cocoa powder.
Sweetener. I use Swerve Sweetener Confectioner for this recipe. You can also use regular powdered erythritol. If you do, add an extra tablespoon to the mix as pure erythritol isn’t quite as sweet as Swerve’s.
Cocoa. I use Dutch processed cocoa. This cocoa has been “alkalized” and has a smoother and milder flavor than natural cocoa. Dutch cocoa is the kind that is usually found in commercial chocolates and ice creams. It works great in these keto brownies.
Enjoy this chocolate-y treat!
It would be great if you left feedback on this recipe by commenting and hitting the 5-star rating button. I’d love to hear from you!
MORE CHOCOLATE KETO RECIPES
Keto Chocolate Cookies (Egg Yolk Cookies)
Ingredients
- 5 egg yolks large
- ¼ cup Swerve Sweetener confectioners
- 1 tbsp cocoa powder Dutch-processed
- ½ tsp vanilla extract
- ⅓ cup sugar-free chocolate chips
Instructions
- Preheat oven to 300 °F. Line large baking sheet with parchment paper.
- In a medium bowl, beat egg yolks until creamy and pale yellow. Add sweetener, cocoa powder, and vanilla extract, and whisk until combined. Stir in chocolate chips.
- Drop by heaped teaspoonfuls onto lined baking sheet and bake for 8-10 minutes. Let cool down for 5 minutes to firm up and enjoy!
Large yolks? Extra large? Medium?
What size yolks? Thanks.
Hi Monika,
Large 🙂 I will add this to the recipe.
Do you have any more amazing creations using egg yolks?
If not, please, create more!
Gladys, Toronto, 🇨🇦Canada
Gladys, I do! Chocolate Eggnog, Chocolate Eggnog Cheesecake, Vanilla Pudding, and German Gentlemen Cream. Find them through the search button on my website ☺️
Thank you for your comment ❤️
Now I’m in trouble ! These are so good…I’m never going to be able to resist
“just one more” ! I didn’t have chocolate chips available so I added chopped
macadamia nuts. I’m amazed at how light and airy they are. Perfect with my
morning coffee.
So glad you like them!!
I don’t know what I did wrong. I got a giant flat pancake. Tastes good, but they are not cookies lol
Sorry to hear that! I beat the yolks for several minutes until they are thick and creamy. Maybe that helps?
They tasted good, but they were more like chocolate bread with chocolate chips.
It tasted awful. It was like a runny mess
I don’t know what I did wrong but these made my stomach turn. Thd consistency was barf. Im so bad at this. I’m not knocking you just saying I messed mine up.
Sorry to hear! Not sure what happened there without more info.