Keto Flourless Fudge Cookies Recipe
Introduction
These Keto Flourless Fudge Cookies are rich, chewy, and irresistibly chocolatey without any flour. Perfect for anyone following a low-carb or keto lifestyle, they offer a guilt-free way to satisfy your sweet tooth with just a few simple ingredients.
Ingredients
- 2/3 cup powdered sugar-free sweetener (127g)
- 1/3 cup Dutch cocoa powder (27g)
- 1/2 tsp baking soda (3g)
- 1/4 tsp salt (1.5g)
- 1/2 cup unsweetened creamy peanut butter (or nut/seed butter of choice) (128g)
- 2 large eggs
- 1/4 cup sugar-free chocolate chips (56g)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Step 2: In a bowl, combine the powdered sweetener, Dutch cocoa powder, baking soda, and salt. Add the peanut butter and eggs, then stir until a smooth, sticky dough forms. Fold in the sugar-free chocolate chips.
- Step 3: Using a spoon, drop approximately 1-inch balls of dough onto the prepared cookie sheet, spacing them about 3 inches apart. Use damp fingers to gently smooth and slightly flatten each ball.
- Step 4: Bake the cookies for 7 to 8 minutes. They may appear undercooked when removed but will firm up as they cool. Avoid overbaking to maintain their soft texture.
- Step 5: Let the cookies cool completely before enjoying.
Tips & Variations
- For a different flavor, try substituting almond or sunflower seed butter in place of peanut butter.
- Add a pinch of cinnamon or espresso powder to the dough to enhance the chocolate flavor.
- If you prefer a crunch, sprinkle a few chopped nuts on top before baking.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in a microwave or allow to come to room temperature before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of a sugar-free sweetener?
Yes, but using regular sugar will increase the carb count and may affect the texture and baking time slightly. Adjust sweetness to taste and watch baking closely.
Why do the cookies seem soft when I take them out of the oven?
These cookies are best when slightly underbaked. They continue to set as they cool, resulting in a fudgy, chewy texture. Overbaking will make them dry and hard.
Print
Keto Flourless Fudge Cookies Recipe
- Total Time: 18 minutes
- Yield: 12 cookies 1x
- Diet: Keto, Low Carb, Gluten Free, Low Sugar
Description
Deliciously rich and fudgy keto flourless cookies that are naturally sweetened and perfect for low-carb diets. These cookies combine creamy peanut butter, cocoa, and sugar-free chocolate chips for a decadent treat without the flour or added sugars.
Ingredients
Dry Ingredients
- 2/3 cup powdered sugar-free sweetener (127g)
- 1/3 cup Dutch cocoa powder (27g)
- 1/2 tsp baking soda (3g)
- 1/4 tsp salt (1.5g)
Wet Ingredients
- 1/2 cup unsweetened creamy peanut butter or nut/seed butter of choice (128g)
- 2 large eggs
Add-ins
- 1/4 cup sugar-free chocolate chips (56g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the powdered sugar-free sweetener, Dutch cocoa powder, baking soda, and salt, stirring well to evenly distribute all dry components.
- Add Wet Ingredients: Add the unsweetened creamy peanut butter and eggs to the dry ingredients. Stir thoroughly until a smooth, sticky dough forms with no lumps.
- Fold in Chocolate Chips: Gently fold the sugar-free chocolate chips into the dough, ensuring an even distribution throughout.
- Form Cookies: Using a spoon, drop approximately 1-inch diameter balls of dough onto the prepared baking sheet, spacing them about 3 inches apart. Then, moisten your fingers slightly and smooth each dough ball, flattening them gently to shape.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 7-8 minutes. Keep in mind the cookies may appear undercooked initially but will firm up as they cool. Avoid over-baking to maintain fudgy texture.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet before enjoying your decadent keto treat.
Notes
- Use a powdered sweetener that measures like sugar for best texture.
- Substitute peanut butter with any other creamy nut or seed butter to accommodate allergies or preferences.
- Do not over-bake to keep the fudgy consistency intact.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: keto cookies, flourless cookies, sugar-free cookies, peanut butter cookies, low carb dessert, fudgy cookies, gluten free cookies
