Keto Gooey Chocolate Cookies

Yep, everyone get excited! These cookies were really amazing.

NOTE: Contrary to the photo, I suggest NOT putting the powdered sugar on top, as it resulted in a cooling effect, so it would be best without it even if it makes them not quite as pretty.

These had a wonderfully crispy outside and soft and gooey inside. They definitely didn’t seem “keto” because they were wonderfully sweet and soft unlike a lot of keto sweets that use almond flours.



Preheat the oven to 350 degrees. Use a baking mat or line a baking sheet with parchment paper covered in nonstick spray.

In a large bowl, whisk the powdered sugar, salt, and cocoa powder. Add the egg whites, and beat until the batter is moistened. It should have a “fudgy batter” texture just a bit thicker than brownie batter. If it seems too thick, you can add another egg white.

Gently stir in the chocolate chips.

Spoon onto a baking sheet (should make one dozen cookies). Bake for 12-14 minutes.

Allow the cookies to dry completely before attempting to remove them from the sheet. They should be a bit crisp on the outside and soft on the inside.

Macros per cookie:

  • 58 calories
  • 2 net carbs
  • 3.7g fat
  • 2.3g protein

7 thoughts on “Keto Gooey Chocolate Cookies

    1. Oh yes! Let me fix that. The eggs get missed in with the other ingredients before the chocolate chips. I’ll do an edit in a bit. Thanks!


  1. I just took these out of the oven…flatter than pancakes. Are the eggs suppose to be whipped til peaks form or what. A definite flop!


    1. That’s so odd! Mine weren’t whipped and they didn’t flatten much at all. I did start with a small cookie scoop so they were almost ball shaped when I began.


  2. Question on the sweetener – It says 1 1/2 cups, all keto sweeteners measure differently. Do you mean equal to 1 1/2 cups of sugar?


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