Deep, dark, and decadent! These cookies are crisp on the outside, and all fudgy-gooey goodness on the inside.

Yield: 21 Cookies

Serving size 1 Cookie


  • 1/2 cup + 1/8 cup natural, non-GMO powdered/confectioners erythritol
  • 3/4 cup raw cacao powder
  • 1/2 tsp. salt
  • 4 large egg whites
  • 2 tsp. pure vanilla extract
  • 8 oz 88% dark chocolate


  1. Preheat your oven to 350° F.
  2. Line a cookie sheet with parchment paper, and lightly grease with butter.
  3. Using a sharp knife, chop up the chocolate into chip sized pieces, and set aside.
  4. In a large bowl, whisk the raw cacao, erythritol, and salt.
  5. Add in the egg whites and vanilla. Beat with a spoon until smooth.
  6. Fold in the chopped chocolate.
  7. Drop tablespoonfuls of the dough 2 inches apart on the prepared cookie sheet.
  8. Bake on the center rack of the preheated oven for 11-13 minutes, or until set and crackly.
  9. Let the cookies cool on the baking sheet for about 5 minutes, before using a metal spatula to gently remove them and place them on a wire rack to cool completely.
4 Net Carbs Per Cookie
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.