Keto Flourless Fudge Cookies — Best Keto Cookies for Chocolate Cravings Recipe

Introduction

If you’re craving rich, chocolatey cookies but want to keep things keto-friendly, these Flourless Fudge Cookies are the perfect treat. Packed with peanut butter and sugar-free chocolate chips, they satisfy sweet cravings without any flour or added sugar.

Ingredients

• ⅔ cup powdered, sugar-free sweetener (127 g)
• ⅓ cup Dutch-processed cocoa powder (27 g)
• ½ teaspoon baking soda (3 g)
• ¼ teaspoon salt (1.5 g)
• ½ cup unsweetened creamy peanut butter or your preferred nut/seed butter (128 g)
• 2 large eggs
• ¼ cup sugar-free chocolate chips (56 g)

Instructions

1. Step 1: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, whisk together the powdered sweetener, Dutch-processed cocoa, baking soda, and salt until evenly blended.
3. Step 3: Add the peanut butter and eggs to the dry mixture. Stir vigorously until a cohesive, slightly sticky dough forms.
4. Step 4: Fold in the sugar-free chocolate chips evenly through the dough.
5. Step 5: Drop tablespoon-sized mounds (about 1 inch across) onto the prepared sheet, leaving about 3 inches between each. Wet your fingers and gently press each mound to slightly flatten and smooth the tops.
6. Step 6: Bake for 7–8 minutes. The centers may look soft when you remove them; this is expected as they will firm up while cooling. Avoid overbaking.
7. Step 7: Let the cookies rest on the pan for a few minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For a different flavor, use almond or sunflower seed butter instead of peanut butter.
• If you prefer a sweeter cookie, increase the sweetener slightly to taste.
• You can add a pinch of instant espresso powder to deepen the chocolate flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in a microwave for 10-15 seconds to regain a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweetener instead of powdered?

Powdered sweetener dissolves better for a smoother dough. If using granulated sweetener, consider processing it into a finer powder before mixing.

Are these cookies nut-free?

You can make them nut-free by substituting the peanut butter with a seed butter like sunflower seed butter. Make sure your chosen butter is unsweetened and creamy for best results.

Keto Flourless Fudge Cookies — Best Keto Cookies for Chocolate Cravings Recipe

Print Recipe

★★★★★

5 from 53 reviews

These Keto Flourless Fudge Cookies are the perfect low-carb, sugar-free treat for chocolate lovers following a ketogenic diet. Made with simple ingredients like peanut butter, cocoa powder, and sugar-free sweetener, they deliver rich, fudgy flavor without the flour or sugar. Easy to prepare and quick to bake, these cookies satisfy chocolate cravings while keeping carbs in check.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: Approximately 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Keto

Ingredients

Scale 1x2x3x

Dry Ingredients

• ⅔ cup powdered, sugar-free sweetener (127 g)
• ⅓ cup Dutch-processed cocoa powder (27 g)
• ½ teaspoon baking soda (3 g)
• ¼ teaspoon salt (1.5 g)

Wet Ingredients

• ½ cup unsweetened creamy peanut butter or your preferred nut/seed butter (128 g)
• 2 large eggs

Add-ins

• ¼ cup sugar-free chocolate chips (56 g)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the powdered sugar-free sweetener, Dutch-processed cocoa powder, baking soda, and salt until they are evenly combined to create a consistent base for the cookies.
3. Add Wet Ingredients: Add the unsweetened creamy peanut butter (or your preferred nut/seed butter) and the eggs to the dry mix. Stir vigorously until a cohesive, slightly sticky dough forms, ensuring everything is well incorporated.
4. Fold in Chocolate Chips: Gently fold in the sugar-free chocolate chips to evenly distribute them throughout the dough, adding extra bursts of chocolate.
5. Shape Cookies: Drop tablespoon-sized mounds of dough (about 1 inch across) onto the prepared baking sheet, spacing them approximately 3 inches apart. Wet your fingers and gently press each mound to slightly flatten and smooth the tops for even baking.
6. Bake: Bake the cookies for 7–8 minutes. The centers may look a bit soft when you remove them; this is normal as they will firm up while cooling. Avoid overbaking to maintain fudgy texture.
7. Cool: Let the cookies rest on the baking pan for a few minutes after baking, then transfer them to a wire rack to cool completely before serving to ensure proper texture.

Notes

• Using Dutch-processed cocoa powder gives these cookies a smoother chocolate flavor without bitterness.
• You can substitute peanut butter with almond butter or sunflower seed butter for a different nutty flavor.
• Be careful not to overbake; the centers will look soft but will firm up as the cookies cool.
• For a nut-free version, use seed butters like sunflower seed butter and ensure your chocolate chips are nut-free.
• Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.

Keywords: keto cookies, flourless cookies, sugar-free chocolate cookies, keto dessert, low carb cookies, fudge cookies