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Close-up shot of nut-free keto chocolate sea salt cookies resting on a baking rack, atop a marble countertop.

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


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!



  1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  2. 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.
  3. A little at a time, to same mixing bowl, add in coconut flour and mix with electric mixer.
  4. 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.)
  5. 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.)
  6. 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.

Keywords: keto chocolate sea salt cookies, keto chocolate cookie, low-carb chocolate cookie

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