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


    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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