Keto Chocolate Olive Oil Cookies

These chocolate olive oil cookies are full of healthy dietary fats. Better yet, they are soft, fudgey and simple to make. The paste-like dough is made in a food processor that blends the almond flour and egg together into a tacky, but not sticky dough. Chocolate chips are folded in at the end and each is baked to perfection. Store cookies at room temp in an airtight container or freeze them for a cold treat.

Net Carbs

2 g
Fiber

3 g
Total Carbs

11.3 g
Protein

3.9 g
Fats

13.3 g

150 cals

Quantity

Serving Size

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Almond Flour

1-¼ cup
Extra Virgin Olive Oil

¼ cup
Cocoa Powder

2 tablespoon
Raw Egg

1 large
The Ultimate Icing Sugar Replacement by Swerve

¼ cup
Coarse Kosher Salt by Morton

¼ tsp
Baking Soda

¼ teaspoon
Vanilla Extract

1 teaspoon
Chocolate Chips, Sugar Free

½ cup, whole pieces - regular

Step 1

Preheat an oven to 350 F. In a food processor combine all the ingredients except the egg and chocolate chips. Process until it forms a paste.
Step 2

Add the egg and process again until it comes together well.
Step 3

Place dough into a bowl and fold in chocolate chips.
Step 4

Using a 1 oz cookie scoop, portion out the dough onto a baking sheet. The cookies do not spread much so don’t worry if they are closer together. Press the cookies down slightly to be ¾” thickness. Bake for 8-10 minutes until puffed and slightly cracked but still soft. Allow to cool completely before removing from baking sheet.

Keto Chocolate Olive Oil Cookies

Ingredients

Recipe Steps

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