With their deep-dark chocolate flavor, these cookies are ideal for anyone who appreciates chocolate more than sugar in their baked goods. They’re extra simple to prepare thanks to our Chocolate Keto Cake Mix and can be garnished with the toppings of your choice.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a small saucepan, heatproof bowl, or measuring cup, combine the butter and water. Warm over medium heat on the stove or in the microwave until the butter melts.
Remove from the heat, add the chopped chocolate, and stir until melted.
Using a stand mixer fitted with the flat beater, combine the cake mix and chocolate mixture, beating gently until the dough forms large clumps.
Add the egg and almond milk and mix briefly to combine. Scrape the bottom and sides of the bowl and beat at medium speed until the dough is smooth.
Cover the bowl and allow the dough to rest at room temperature for 30 minutes. Mix briefly, adding all but about 2 tablespoons of the chopped nuts.
Scoop heaping tablespoonfuls of dough (a level tablespoon cookie scoop works well here) and roll each piece into a ball. Place the balls on the prepared baking sheets, leaving about 2" between them.
With the bottom of a greased glass or measuring cup, flatten each ball until 1/2" thick. Sprinkle the tops of the cookies with chopped nuts and a few flakes of sea salt.
Bake the cookies until the edges are set and the centers are still soft, 11 to 13 minutes. Remove them from the oven and allow them to cool completely on the pans.
Store completely cooled chocolate keto cookies, well wrapped, at room temperature for several days; freeze for longer storage.
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