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Keto Chocolate Brownie Cloud Cookies — Soft & Scrumptious Treats

Keto Chocolate Brownie Cloud Cookies

yield: 12 SERVINGS

prep time: 5 MINUTES

cook time: 20 MINUTES

total time: 25 MINUTES

Ingredients

  • 4 tablespoons butter, melted
  • 1 whole egg
  • 1 egg white
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon liquid stevia - equivalent to 1/4 cup sugar (Amount based on Sweet Drops—See Hip Tips section below)
  • 6 tablespoons blanched almond flour (I like Bob's Red Mill Super-Fine Almond Flour)
  • 1/4 cup erythritol, granular
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt

Directions

1

Preheat oven to 350-degrees. Prep a cookie sheet with parchment paper and set aside.

2

To a medium mixing bowl, add the melted butter, 1 whole egg + 1 egg white, vanilla extract, and liquid stevia. Using an electric hand mixer, blend until fully combined.

3

To the wet mixture, add the remaining dry ingredients (almond flour, erythritol, cocoa powder, baking powder, xanthan gum, and salt). Using the hand mixer, blend the dry ingredients into the wet ingredients. Continue mixing until a consistent batter forms. It will resemble a thick, sticky pudding.

4

Onto the prepared cookie sheet, drop large heaping teaspoonfuls of batter about 2 inches apart. Bake in preheated oven for 20-25 minutes. Remove from oven and allow to cool on pan for 5 minutes before transferring to a cooling rack. Cool for another 20 minutes before eating.

5

For best results, allow cookies to remain on cooling rack for at least an hour before storing in an airtight container at room temperature.

Nutritional Information

Yield: 12 servings, Serving Size: 1 cookie
Amount Per Serving: Calories: 68, Total Carbohydrates: 2g, Fiber: 1g, Net Carbohydrates: 1g, Total Fat: 6g, Protein: 2g

Brought to you by Hip2Keto.
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12 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
5.0 / 2 ratings
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keto chocolate brownie cloud cookies – cookie with a bite out of it

These little confections are oh-so-good, and only 1 net carb per cookie!

I eat these keto chocolate brownie cloud cookies for breakfast, munch em’ mid-day, and relish them after dinner with a glass of creamy almond milk. With a low carb count, it’s easy to enjoy these brownie-like treats without any guilt or post-cookie regret.

keto chocolate brownie cloud cookies – cookie batter on a pan next to a mixing bowl

Easy keto cookies that mix all in one bowl and take only five minutes to prepare!

I’m a busy girl, but I always have time to whip up a batch of these fast and easy keto brownie cookies. Baking these delicious little cookies is super simple and requires very minimal cleanup. Ready, set, go!


Print

Keto Chocolate Brownie Cloud Cookies

yield: 12 SERVINGS

prep time: 5 MINUTES

cook time: 20 MINUTES

total time: 25 MINUTES

Soft & Scrumptious Low-Carb Chocolate Treats

Ingredients

  • 4 tablespoons butter, melted
  • 1 whole egg
  • 1 egg white
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon liquid stevia - equivalent to 1/4 cup sugar (Amount based on Sweet Drops—See Hip Tips section below)
  • 6 tablespoons blanched almond flour (I like Bob's Red Mill Super-Fine Almond Flour)
  • 1/4 cup erythritol, granular
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt

Directions

1

Preheat oven to 350-degrees. Prep a cookie sheet with parchment paper and set aside.

2

To a medium mixing bowl, add the melted butter, 1 whole egg + 1 egg white, vanilla extract, and liquid stevia. Using an electric hand mixer, blend until fully combined.

3

To the wet mixture, add the remaining dry ingredients (almond flour, erythritol, cocoa powder, baking powder, xanthan gum, and salt). Using the hand mixer, blend the dry ingredients into the wet ingredients. Continue mixing until a consistent batter forms. It will resemble a thick, sticky pudding.

4

Onto the prepared cookie sheet, drop large heaping teaspoonfuls of batter about 2 inches apart. Bake in preheated oven for 20-25 minutes. Remove from oven and allow to cool on pan for 5 minutes before transferring to a cooling rack. Cool for another 20 minutes before eating.

5

For best results, allow cookies to remain on cooling rack for at least an hour before storing in an airtight container at room temperature.

Nutritional Information

Yield: 12 servings, Serving Size: 1 cookie
Amount Per Serving: Calories: 68, Total Carbohydrates: 2g, Fiber: 1g, Net Carbohydrates: 1g, Total Fat: 6g, Protein: 2g

Brought to you by Hip2Keto.

keto chocolate brownie cloud cookies – a stack of cookies with a glass of milk

Hip Tips:

1) Please note that not all liquid stevia is created equal. For these cookies, please make sure that you pay attention to your stevia’s sugar to stevia conversion. The 1/2 teaspoon of liquid stevia in this recipe is equivalent to 1/4 cup sugar. Check out our handy conversion list!

2) Do not substitute erythritol for liquid stevia or liquid stevia for erythritol. My darling, lazy-baker mom swapped the liquid stevia with 1/4 cup of additional erythritol and it compromised the taste and texture of the cookies.


Marley (marley@hip2keto.com) is a keto foodie that loves crafting and cooking unique recipes for Hip2Keto.com.

Up Next: Make these delicious chocolate almond pops!

Join The Discussion

Comments 12

  1. Reba

    The chocolate cloud cookie recipe indicates one whole egg plus one egg yolk but the instructions say one whole egg plus one egg white. Which is it?

    • Marley

      Hi Reba. Good catch! I updated the recipe. It’s one whole egg plus one egg white. Thanks so much!! ?

  2. 4angels2

    Can we use any granular sugar sub? We don’t do well with erythritol in this house causes tummy upset!

    • Marley

      Hi there! Yes, any granular sugar substitute should work fine in place of the erythritol. Have you tried Allulose? It’s pretty fabulous and for most peeps it’s way easier on the tummy.

  3. Keyna

    Is there a substitute for the xantham gum??? I have everything except that! Lol!

    • Amber (Hip Sidekick)

      Hi Keyna! Great question! The best substitutes to keep things low carb are psyllium fiber, chia seeds, ground flax seeds, or gelatin. Hope that helps!

  4. Heather

    Thumbs down on this one, did not like the bitter overly sweet taste, they were tiny even though I used about 1.5 tablespoons instead of 1 teaspoon per cookie, and the were slightly burnt already at 20 minutes.

    • Amber (Hip Sidekick)

      Oh darn! SO sorry to hear that, Heather. Thanks a bunch for the honest feedback. I’m wondering if reducing the cooking time a bit might help. Hoping that works better if you decide to try it again!

    • Marley (Sister Sidekick)

      Hi Heather. I’m bummed to hear the cookies didn’t work out for you. I find the bitterness of unsweetened cocoa can vary from brand to brand. If you ever decide to make them again you may want to try reducing the cocoa to three tablespoons (from 1/4 cup) and maybe use a little less stevia and/or erythritol if you found them to sweet for your taste buds. 😊

  5. Nichole

    I loved them. Thank you.

    • Collin (Mrs. Hip)

      Yay! You’re SO welcome, Nichole! Super glad you enjoyed them! Thanks so much for the feedback!

    • Marley (Sister Sidekick)

      Yay! Nicole, you made my day! I’m so HAPPY that you enjoyed them.

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