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These Nut-Free Keto Chocolate Sea Salt Cookies are soft, chewy, gluten-free, and dairy-free! This tasty dessert can be prepared and baked in just 30 minutes and is perfect as an after-dinner treat! Containing minimal grams of net carbs per serving and made without almond flour, you will love this chocolate cookie recipe!
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Nut-free and dairy-free chocolate keto cookies
These treats are made without almond flour and are nut-free! They are also dairy-free as they are made using coconut oil rather than butter.
Even better? They’re refined sugar-free as they’re made with golden monk fruit sweetener rather than traditional sugar. Lakanto Monk Fruit Sweetener is my favorite low-carb sweetener because it doesn’t spike blood sugar or cause a sugar crash.
What you need to make the best low carb chocolate cookies recipe
As mentioned previously, this recipe uses coconut oil, coconut flour, and monk fruit sweetener. In addition to those ingredients, these cookies are made with eggs, vanilla extract, unsweetened cocoa powder, baking powder, xanthan gum, and flaky sea salt.
Substitution options for this nut-free keto cookies recipe
Below are a few ingredients that can be substituted to your liking. These cookies are yours to enjoy, so use your favorite ingredients to customize and make them your own.
- Golden Monk Fruit Sweetener Substitution: Lakanto Classic Monk Fruit Sweetener can be substituted in at a 1:1 ratio. You can also use erythritol or Swerve. All options will work at a 1:1 ratio.
- Coconut Oil Substitution: Using a 1:1 ratio, you can substitute butter in for coconut oil.
- Egg Substitution: For a vegan-friendly cookie recipe, you can try making flax eggs. To replace 3 eggs with flax eggs, combine 3 tbsp ground flaxseed and 1/4 cup + 3 tbsp water. Stir together and allow to sit for 5 minutes. Note that I have not tested this substitution, but this replacement typically works and I wanted to offer it as an option.
Replacing Coconut Flour: I do not recommend substituting coconut flour in this recipe. This flour cannot be substituted equally with alternative flours, making it a challenging ingredient to replace.
Low-carb chocolate cookies FAQs
Before making this recipe, be sure to read through these answers to commonly asked questions about these keto chocolate cookies:
What makes keto chocolate cookies easy to make?
Only three general steps are required to make these cookies. First, you mix the ingredients in a specific order (see directions below), then form the dough into balls, and then bake! That’s it! These cookies can be prepared and baked in just 30 minutes total!
How many grams of net carbs in these keto chocolate cookies?
Keto chocolate sea salt cookies contain 1.6 grams of net carbs each. With a net carb count that low, these are treats that any low-carb eater can enjoy! This recipe yields 10 servings in total, and one serving amounts to one cookie.
Where can I find monk fruit sweetener?
You can purchase monk fruit sweetener online from Lakanto. Use code REALBALANCED for 20% OFF your Lakanto order!
Alternatively, Lakanto Monk Fruit Sweetener is often available at specialty grocery stores and at Costco.
Can I substitute a different flour for the coconut flour?
Coconut flour has a very different absorbency rate than other keto-friendly flours, such as almond flour and ground sunflower seed meal. For this recipe, I would not suggest substituting coconut flour for a different flour.
How do you store nut-free keto chocolate cookies?
Store these cookies in an airtight or glass container. You can keep them at room temperature, or place in the refrigerator. Enjoy within 4-5 days.
How to make keto chocolate cookies
To make chocolate sea salt cookies, begin by preheating the oven to 350 degrees and lining two baking sheets with parchment paper.
In a medium-sized mixing bowl, using an electric mixer, mix together coconut oil, eggs, and vanilla extract until well-combined. (The mixture will appear lumpy.)
To the same bowl, add golden monk fruit sweetener, cocoa powder, baking powder, and salt.
Mix again until all ingredients are fully incorporated.
A littleat a time, to same mixing bowl, add in coconut flour and mix with electric mixer.
Roll dough into 10 evenly-sized balls. Lightly press down on each dough ball and place 5 cookies on each of the preparedbaking sheets.(Note that the cookies will spread when baking so be sure to place them about 2-3 inches apart from one another.)
Sprinkle a pinch of seasaltatop each cookie.(Remember that there is salt in the dough, so be careful to not add too much atop cookies.)
Onebaking sheetat a time, bake cookies until you can insert and remove a toothpick into the center without any crumbs sticking, about 15-18 minutes.(Resist the urge to overcook them as they will firm up as they cool.)
Remove cookies from oven and allow to cool completely.
Once cooled, carefully lift cookies off of parchment paper and serve.
More low-carb and delicious dessert recipes
Here are more delicious and low-carb recipes for you to try!
- Easy and Low-Carb Glazed Sugar Cookies
- Nut-Free Keto Holiday Snowball Cookies
- Low-Carb Chocolate Chip Nut-Free Cookies
- Keto Snickerdoodle Cookies
- Keto Chocolate Cake
- Keto Chocolate Fudge
- Hokkaido Baked Cheese Tarts
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Keto Chocolate Sea Salt Cookies
- Author: Sara Nelson
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Print Recipe
Description
These Nut-Free Keto Chocolate Sea Salt Cookies are soft, chewy, gluten-free, and dairy-free! This tasty dessert can be prepared and baked in just 30 minutes and is perfect as an after-dinner treat! Containing minimal grams of net carbs per serving and made without almond flour, you will love this chocolate cookie recipe!
Ingredients
- 1/2 cup + 1 tbsp (135 mL) coconut oil, room temperature
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup (96g) golden monk fruit sweetener
- 1/4 cup (20g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (56g) coconut flour
- 1/2 tsp xanthan gum
- Flaky sea salt
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium-sized mixing bowl, using an electric mixer, mix together coconut oil, eggs, and vanilla extract until well-combined. (The mixture will appear lumpy.) Add golden monk fruit sweetener, cocoa powder, baking powder, and salt. Mix again until all ingredients are fully incorporated.
- A little at a time, to same mixing bowl, add in coconut flour and mix with electric mixer.
- Roll dough into 10 evenly-sized balls. Lightly press down on each dough ball and place 5 cookies on each of the prepared baking sheets. (Note that the cookies will spread when baking so be sure to place them about 2-3 inches apart from one another.) Sprinkle a pinch of sea salt atop each cookie. (Remember that there is salt in the dough, so be careful to not add too much atop cookies.)
- One baking sheet at a time, bake cookies until you can insert and remove a toothpick into the center without any crumbs sticking, about 15-18 minutes. (Resist the urge to overcook them as they will firm up as they cool.)
- Remove cookies from oven and allow to cool completely. Once cooled, carefully lift cookies off of parchment paper and serve.
Recipe Notes:
Golden Monk Fruit Sweetener Substitution:Classic Monk Fruit Sweetener can be substituted in at a 1:1 ratio. You can also use erythritol or Swerve. All options will work at a 1:1 ratio.
Coconut Oil Substitution: Using a 1:1 ratio, you can substitute butter in for coconut oil.
Egg Substitution: For a vegan-friendly cookie recipe, you can try making flax eggs. To replace 3 eggs with flax eggs, combine 3 tbsp ground flaxseed and 1/4 cup + 3 tbsp water. Stir together and allow to sit for 5 minutes. Note that I have not tested this substitution, but this replacement typically works and I wanted to offer it as an option.
Replacing Coconut Flour: Coconut flour has a very different absorbency rate than other keto-friendly flours, such as almond flour and ground sunflower seed meal. For this recipe, I would not suggest substituting coconut flour for a different flour.
Net Carbs: Each cookie contains 1.6 grams of net carbs per serving.
Storage: Store cookies in an airtight or glass container. They can be kept at room temperature or chilled in the refrigerator. Enjoy within 4-5 days.
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13 Comments
Jo saysSo satisfy my chocolate cravings. Love them, especially with the sea salt.
Reply
- Jacqui says
how do you work out it is only 1.6g net carb per biscuit? I put it in a carb mananger app and that tells me 10g net carb per biscuit?
Reply
- Sara Nelson says
This could be for a couple of reasons: you may be looking at the total carb amount or you used different ingredients than the ones linked in the recipe card. It could also be that the monk fruit sweetener isn’t pulling the correct total carbs and sugar alcohol within the app (4g total carbs, 4g sugar alcohol, 0g net carbs per serving), which would affect the net carbs per serving as well.
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- Stacey Highsmith says
Looks delicious! Can you sub coconut sugar for the monk fruit sweetener?
Thank you!!
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- realbalanced says
Hi, Stacey! Yes, you can sub in coconut sugar here! Just note that the carb content will increase significantly. Enjoy!
Reply
- Stacey Highsmith says
Thanks so much! My 4 year old is very excited to make there! Will let you know how they turn out!!
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- realbalanced says
Please do!!
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- Gram says
Wow again YUMMMMMMMMMY
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- realbalanced says
so yummy! Thanks!
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- Linda says
Sounds delicious! I’m going to make these tonight.
Do you sprinkle the salt on top before they bake or after they come out of the oven?
Reply
- realbalanced says
great question! I just updated the recipe to reflect the instructions on that! Add the sea salt prior to baking (after the dough is shaped into a cookie and placed on the baking sheet). Thanks, Linda! Enjoy!
Reply
- Vanessa Petura says
You’re a MILWAUKEEAN!!! Me too 🙂 I’ve been getting your emails for a while now, I can’t even remember how I signed up LOL. And I finally read the side of your page. So happy to see other midwesterners take to the Keto approach. I’d love to meet for coffee someday and pick your brain 🙂
Reply
- realbalanced says
HI! Yay for MKE! So happy to connect with you, Vanessa! Thank you for supporting my site!
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