Keto Chocolate Chip Cookies!!!

I had a bag of cacao nibs lying on my kitchen shelf for almost 6 months and I kept on wondering what to do with that. Then one day I came across this recipe on and I found out that cacao nibs act as ‘Chocolate Chips’ in our lovely low carb world and that is how these cookies came into my world. These are the best cookies I have baked so far.

The only problem with these cookies is that, coconut flour being very absorbent, they get a little soggy the next day as the whether here in India is very humid sometimes. So, I have a tip on how to keep these cookies crunchy and hard (the way I like my cookies, though some people prefer soft cookies) for as many days as you want. Refer the ‘Notes’ section of the recipe below.

Yield: 15 Cookies



Butter, melted – 100 Gm
Eggs – 2
Coconut Flour – 65 Gm
Erythritol – 3 Tbsp
Stevia Powder – 1 Tsp
Baking Powder – 1/2 Tsp
Cacao Nibs – 2 tbsp
Vanilla (optional) – 1 Tsp


  1. Mix everything together till it resembles a smooth dough.
  2. Shape the dough into 14-15 small balls.
  3. Press the dough balls between your palms to flatten then up.
  4. Line the baking tray with the parchment paper and place the balls evenly.
  5. Bake in a preheated oven at 175° C for 20 mins.
  6. Let the cookies cool down completely for an hour on a wire rack.
  7. Serve and enjoy!!!


Coconut flour being very absorbent, these cookies get a bit soggy when left out on the kitchen counter for long in a humid environment. So, to keep them crunchy and hard, microwave them for 30 seconds or so and let them cool down in the microwave oven for 1 minute. Repeat the process and keep on repeating till they get the desired crunch.

Recipe inspiration:

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