Keto Sugar-Free Hot Cocoa Cookies
Rich chocolate cookies made with sunflower seed flour and sweetened with monk fruit, featuring melted sugar-free marshmallow centers. These soft, fudgy cookies deliver all the comfort of hot cocoa in cookie form without the sugar crash. The combination of cocoa powder and optional chocolate chip drizzle creates deep chocolate flavor, while the gooey marshmallow center adds textural contrast. Perfect for anyone following a low-carb lifestyle or managing blood sugar, these treats satisfy chocolate cravings while keeping carbs minimal. The sunflower seed flour creates a tender crumb that's nut-free friendly.
Ingredients
- ½ cup butter, softened
- ½ cup low carb powdered sweetenererythritol1:1ketosugar-free
Use any granulated keto sweetener
- 1 tsp vanilla extract
- 1 tsp chocolate liquid monk fruitstevia drops1:2ketosugar-free
Start with half amount and adjust to taste
- 1 large egg
- 2 ½ cups sunflower seed flouralmond flour1:1nut-friendly
For nut allergies, stick with sunflower seed flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp cream of tartar
- ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- ¼ cups sugar free marshmallows
- ½ cup sugar free chocolate chips, melted to drizzle(optional)
Instructions
- 1
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper
- 2
Blend softened butter, powdered sweetener, vanilla extract, liquid monk fruit and egg in a large mixing bowl on low speed until combined
- 3
Add sunflower seed flour, cocoa powder, cream of tartar, baking powder, baking soda and salt and blend to combine
- 4
Refrigerate the sticky cookie batter for at least 30 minutes
- 5
Use a large cookie scoop to make 16 mounds of batter on the prepared baking sheet
- 6
Make a small indent in the center of each cookie using the back of a teaspoon
- 7
Bake cookies for 10 minutes then remove from oven
- 8
Place 3 mini marshmallows into the center of each cookie
- 9
Bake 5-8 minutes until marshmallows are melted and cookie edges are browned
- 10
Allow to cool then drizzle with melted chocolate if desired
Tips
Refrigerate the sticky cookie dough for at least 30 minutes before baking to prevent cookies from spreading too thin and losing their shape.
Create proper indents in each cookie before the first bake to ensure the marshmallows sit securely in the centers during the second bake.
Watch the marshmallows carefully during the final baking stage as they can go from perfectly melted to burnt very quickly.
Good to Know
Store in airtight container in refrigerator for up to 3 days or freeze for 3 months
Cookie dough can be made and refrigerated up to 24 hours before baking
Serve at room temperature or slightly warm for best texture
Common Mistakes
Skip chilling the dough to avoid thin, spread-out cookies
Overbake the marshmallows to prevent burnt, bitter flavors
Substitutions
Start with half amount and adjust to taste
FAQ
Can I use almond flour instead of sunflower seed flour?
Yes, almond flour works as a 1:1 substitute and will give similar results, though the texture may be slightly more tender.
What if I don't have liquid monk fruit sweetener?
You can substitute with stevia drops using about half the amount, or omit entirely if your powdered sweetener is sweet enough.
How long do these cookies keep their texture?
They stay soft for 2-3 days refrigerated in an airtight container, though the marshmallows may firm up slightly when cold.