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Keto Flourless Fudge Cookies Recipe

Keto Flourless Fudge Cookies Recipe
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★★★★★

5.3 from 13 reviews

Delight in these rich and fudgy Keto Flourless Fudge Cookies that are perfectly moist, chocolatey, and gluten-free. Made without any flour and sweetened with a sugar-free sweetener, these low-carb cookies are ideal for anyone following a keto lifestyle or looking for a delicious, guilt-free treat.

Ingredients

Scale

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

Additional

  • 1/4 cup sugar-free chocolate chips (56g)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a mixing bowl, combine the powdered sugar-free sweetener, Dutch cocoa powder, baking soda, and salt. These ingredients form the base flavor and help the cookies rise slightly.
  3. Add Wet Ingredients: Add the creamy peanut butter and eggs to the dry mixture. Stir thoroughly until a smooth and sticky dough is formed, ensuring all ingredients are well incorporated.
  4. Incorporate Chocolate Chips: Gently fold in the sugar-free chocolate chips to add bursts of sweetness and texture throughout the dough.
  5. Shape Cookies: Using a spoon, drop approximately 1-inch balls of dough onto the prepared baking sheet, spacing them about 3 inches apart. Use damp fingers to smooth and slightly flatten each dough ball for even baking.
  6. Bake Cookies: Bake in the preheated oven for 7-8 minutes. The cookies may appear slightly underdone right out of the oven, but they will continue to firm up as they cool. Avoid overbaking to keep them fudgy.
  7. Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving. Enjoy the soft, rich fudgy texture!

Notes

  • Use a sugar-free sweetener suitable for baking to keep the cookies keto-friendly.
  • Substitute peanut butter with almond butter or sunflower seed butter for different flavors or nut allergies.
  • Do not overbake; the cookies will firm up as they cool and you want to maintain that fudgy texture.
  • Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.
  • For a stronger chocolate flavor, use high-quality Dutch-process cocoa powder.

Nutrition

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

Find it online: https://leofoster.com/keto-flourless-fudge-cookies-recipe/