Keto Flourless Fudge Cookies — Best Keto Cookies for Chocolate Cravings Recipe
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.
- 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
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
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- Fold in Chocolate Chips: Gently fold in the sugar-free chocolate chips to evenly distribute them throughout the dough, adding extra bursts of chocolate.
- 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.
- 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.
- 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
