Keto Chocolate Sugar Cookies


Keto Chocolate Sugar Cookies are soft and delicious, with a delicate cocoa flavour and only 0.5g carbs in each one.

They are almost like the Christmas version. Just as moreish. Slightly sweet. Perfect for dunking.

If, like me, you always have spare egg whites, this recipe may well become your go-to one. And remember, egg whites are at their best 2-3 days after cracking the shell open, so you don’t have to rush to use them.

How to Make Keto Chocolate Sugar Cookies

Start by creaming the softened butter with sweeteners. Then weigh and mix all dry ingredients and tip them into the creamed butter. Stir with a fork to incorporate everything homogeneously.

Weigh the egg white according to the recipe and discard the extra. Whip it to soft peaks and combine it with the dry mix, again using a fork.

At this point, it is best to wear food-safe disposable gloves to knead the mixture, as it will be very sticky.

Knead it briefly. Just enough to obtain a smooth dough. Then place it on a sheet of cling film, put another on top and flatten with a rolling pin to about 1cm height. Freeze the dough for 10 minutes.

Dust some flour over a silicone pastry mat, and roll out the dough a bit more, to about 1/2 cm in height. Dust the top of the dough as well, and use cling film over it so it doesn’t stick to your rolling pin. 

Keto Chocolate Sugar Cookies

Now simply cut out your shapes and space them out on your lined baking rack. Sliding a flexible spatula underneath helps lift them off the pastry mat. The recipe makes 24 x 2″ cookies.

And they’re ready for baking. 8 minutes later, take them out and let them cool.


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Keto Chocolate Sugar Cookies

Keto Chocolate Sugar Cookies

Soft, buttery, delicately flavoured and ultra low-carb. A great way to use up a spare egg white.
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Course: Biscuits & Cookies
Diet: American, Coconut Free, Gluten Free, Keto, Low Calorie, Low Carb, Sugar Free
Keywords: almond, biscuits, cocoa, cookies, egg white recipe, lupin, valentine
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 24 cookies



  • cream butter and sweeteners.
    50 g butter, 50 g erythritol, ¼ tsp pure stevia powder
  • weigh and combine dry ingredients, then tip them into the sweetened butter and mix with a fork to crumbs consistency.
    1 pinch fine himalayan pink salt, 50 g ground almonds, 40 g lupin flour, 15 g Callebaut 100% cocoa powder, 5 g arrowroot flour, ¼ tsp baking powder, ¼ tsp baking soda
  • whisk egg white to soft peaks and add it to the mix, combining again with the fork.
    1 egg white - [adjustable]30[/adjustable]g net weight
  • the mixture will be very sticky - wear food-grade disposable gloves, knead briefly to a smooth soft dough, place it over on a sheet of cling film, cover it with another sheet of cling film , and flatten it with a rolling pin to a roughly 20cm/8” square, 1cm height.
  • freeze the cookie dough for 10 minutes.
  • pre-heat oven to static heat170 °C static.
  • dust a pastry mat with arrowroot, place the dough on it, dust it, lay cling film on top, and roll out to 0.5cm height.
    arrowroot - for dusting the pastry mat
  • quickly cut out your biscuit shapes, repeating until you have obtained 24 cookies - you'll need to re-dust the pastry mat to stop the dough sticking to it as it gets warm.
  • place the cookies on a baking rack lined with non-stick parchment paper, leaving gaps to allow for expansion.
  • bake for 8 minutes.
  • remove from oven and let cool completely before handling.


Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.


Serving: 1cookie | Calories: 36kcal | Carbohydrates: 0.5g | Protein: 1.3g | Fat: 3g
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