Keto Chocolate Chunk

This classic cookie, with no butter, no wheat flour, and no sugar, is a almond butter base.  It is soft, chewy, and delicious.  Sugar-less chocolate chips in the dough and sugar-less chocolate bar cut into chunks on top, before baking.




  • 1 cup almond butter
  • 1/3 cup monkfruit sweetener
  • 1/3 cup brown sugar replacement (Swerve)
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar-free chocolate chips
  • 1/3 bar of sugar-free chocolate bar cut into chunks


  1. In your mixer (with paddle attachment), combine the almond butter and sweeteners, on low speed, until smooth (approximately 1 minute).
  2. Add vanilla.  Mix. 
  3. In a separate bowl, mix the almond flour, baking soda, and salt, thoroughly.
  4. Gradually, mix these dry ingredients with the creamed mixture, on low speed.
  5. Add the chocolate chips and mix.
  6. Follow instructions for My Perfect Cookie.
  7. After the logs have chilled for a minimum of 3 hours, take out of the tubes.  This log will become softer after chilling.  Hold up the tube and let the dough release.
  8. Slice the log into 1/2” thick cookies.  Remember to roll the log about 1/8 after each slice to prevent the log from flattening from the weight of the knife.  Keeps the cookies round with each slice.
  9. Place the cookies on parchment or silpat lined baking sheet. Leave about 1” between cookies.  Add a couple chocolate chunk on each cookie if there are any bare spots.
  10. Bake in a 350 degree Fahrenheit oven for 10 minutes. 
  11. Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.