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double chocolate



Yield: 10 servings

Serving Size: 1 medium cookie




  • 1+ 1/3 cups (130g) superfine almond flour 

  • 5 Tbsp (40g) unsweetened cacao powder 

  • 1/2 tsp baking soda (bicarb)

  • 1/2 tsp fine sea salt

  • 2 large (100-110g) free-range eggs

  • 1/4 cup (56g) pastured butter // OR natural butter-flavored coconut oil (see below)

  • 1/4 cup (56g) cream cheese // OR 56g nut/seed butter + 1 tsp water

  • 1/2 cup (100g) allulose*** // OR tagatose OR xylitol

  • 1/2 cup (100g) powdered erythritol-based sweetener

  • 1/2 cup (100g) chopped keto-friendly chocolate // OR chopped cacao paste OR cacao nibs

  • (OPTIONAL) 1 tsp guar gum // OR 1/2 tsp. xanthan gum

  • (OPTIONAL) 1 tsp (5ml) strong coffee OR 1/2 tsp instant coffee mixed with 1 tsp hot water

  • (OPTIONAL) 1 tsp (5ml) vanilla extract 



Unsweetened Cacao Paste:

Keto-friendly Chocolate:

Instant Decaf Coffee:

Sunflower Seed Butter:

Almond Butter:

Butter-flavored Coconut Oil:

Cacao Powder:  

Xanthan Gum:

Guar Gum:


Powdered Erythritol:

Sea Salt:

Almond Flour:

Vanilla Extract:




Mixing Bowls:

1 Tbsp Cookie Dough Scoop:

Cookie Baking Sheet:

Magnetic Measuring Spoons:

Non-Stick Reusable Baking Mat:

Non-Stick Baking Paper:




1. Preheat the oven to 350F / 170C, then beat together the soft butter and warm cream cheese until all lumps are gone, then add the sweeteners, salt, vanilla and coffee flavoring. Mix in the eggs one at a time until well combined.

2. In a separate bowl, sift together the almond flour, cacao powder, guar gum and baking soda. Whisk to evenly disperse, then gradually incorporate these dry ingredients into the wet ingredients until a smooth dough forms. Last, fold in the chocolate chunks or cacao nibs.

3. For chunky, more "homestyle" cookies, roll the dough into tablespoon-sized balls and bake for 15 minutes. For flatter, more evenly-circular cookies, use a 1-tablespoon cookie dough scoop (linked above) to form a round dough ball, then flatten with the palm of your hand before baking.


10 minutes = soft cookies (MUST let cool fully before removing)

13 minutes = chewy cookies with soft centers

15-17 minutes = crispy cookies with chewy centers

(10 minutes at 380F = soft centers with crispy edges --my favorite style)



Erythritol and erythritol-based sweeteners do not form the nice crispy crunchy chewy textures that we love in cookies, so I recommend using equal parts erythritol and more expensive sweeteners like allulose and tagatose which are fully keto-friendly but DO provide those yummy textures. Xylitol is higher in carbs, but if you tolerate it well, feel free to use it instead of allulose/tagatose because it is much cheaper. See my INGREDIENTS Page for more detailed information on keto ingredients.






































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