Almond Butter Brownie Cookies

For this new delicious low carb recipe, I made some Keto Almond Butter Brownie Cookies. I have always loved cookie and brownies but after some research, it turns out that they are not so healthy after all, not like the healthiest “conventional” brownies!

This was a delicious, moist, gooey chocolate-flavored cookie that had a nice, thick, crispy bottom and a very chewy, gooey middle. It was definitely a good thing that I remembered this recipe from the net. There are not many other healthy recipe sources in the world today that have more nutrients and vitamins than Keto Almond Butter Cookies.

With the recent rise of the Paleo diet movement there has been an increased focus on natural healthy foods and recipes. When I searched the internet for Keto Almond Butter Cookies I found more information on why it is so healthy than I could believe.

While the Keto version is definitely different from the regular sugar and white flour versions I wanted to give this recipe a try to see how it would compare to my usual diet. Moist and delicious, these absolutely delicious Keto brownie cookies are literally the most satisfying Keto diet chocolate cookies that you will ever try.

Made using only 5 basic ingredients and only sugar, this simple recipe is diabetic friendly, sugar free and gluten free. When had to sum these delicious cookies up in a single word, it would surely be Pleasing. I can’t wait to make them again; they are that good!

Almond Butter Brownie Cookies

Recipe by TiffanieCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Moist and chewy, these almond butter brownie cookies are the most satisfying Keto chocolate cookies you’ll ever try. Thick, fudgy and made with only 5 ingredients, this easy recipe is sugar free, gluten free and diabetic-friendly.


  • 1 cup / 260g almond butter smooth

  • 4 tbsp cocoa powder unsweetened

  • ½ cup / 60g granulated sweetener (So Nourished) erythritol or monkfruit

  • 1 large egg

  • ¼ cup / 40g sugar free chocolate chips

  • 3 tbsp almond milk unsweetened, if needed


  • Preheat oven to 175 Celsius / 350 Fahrenheit.
  • In a bowl, mix almond butter, cocoa powder, granulated sweetener and the egg with a fork until well-combined.
  • If your mix is crumbly, thin it with up to 3 tbsp almond milk. The batter should look fudgy and soft, but not runny. Whether you need the almond milk will depend on the texture of your almond butter.
  • Stir in chocolate chips.
  • Roll balls with your hands and press them down on a baking pan lined with parchment paper. My cookies were around 1 cm high and had a diameter of ca 6 cm.
  • Bake 10-12 minutes until the tops of the cookies begin to show little cracks. Let them cool completely before handling. The cookies are VERY SOFT when straight out of the oven but firm up as they cool down.

Reference : sugarfreelondoner.


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