Keto Chunky Chocolate Breakfast Cookies

Let’s be real—who says you can’t have cookies for breakfast when they’re THIS good? These thick, chunky keto cookies are packed with rich chocolate chunks and baked to perfection with a soft center and crispy edges.

They’re chewy, slightly crisp on the outside, and filled with melty chocolate in every bite. The best part? They’re low-carb, sugar-free, and made with keto-friendly ingredients—so you can enjoy them first thing in the morning without the guilt.

Ingredients

1 ½ cups almond flour
¼ cup coconut flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened (or coconut oil)
⅓ cup keto sweetener (erythritol or monk fruit)
1 large egg
1 tsp vanilla extract
½ cup sugar-free chocolate chunks (plus extra for topping)
Optional: 2 tbsp sugar-free chocolate chips for extra chunkiness

Instructions

Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a bowl, mix almond flour, coconut flour, baking soda, and salt. Set aside.
In another bowl, beat butter and keto sweetener until light and fluffy.
Add the egg and vanilla extract, and mix until smooth.
Slowly add the dry ingredients into the wet mixture and stir until a dough forms.
Fold in the chocolate chunks (and extra chips if using).
Scoop dough into large cookie balls and place them on the baking tray. Slightly flatten them.
Press a few extra chocolate chunks on top for that chunky bakery look
Bake for 10–12 minutes, or until edges are golden but centers are still soft.
Let them cool for at least 10 minutes—they firm up as they sit.

Tips for Best Results

Don’t overbake if you want them soft and chewy
Chill the dough for 20 minutes for thicker cookies
Use high-quality sugar-free chocolate for the best taste
Store in an airtight container for up to 5 days

Result

Thick, chunky, chocolate-loaded keto cookies that taste like dessert—but work perfectly as a breakfast treat. Soft inside, crispy outside, and completely addictive.