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 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.
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Keto Chocolate Sea Salt Cookies
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.
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