Keto Flourless Fudge Cookies Recipe

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Introducing Keto Flourless Fudge Cookies Recipe

Ready for a cookie that’s pure fudgy magic without an ounce of flour? This Keto Flourless Fudge Cookies Recipe is exactly what I crave when I want that irresistible melt-in-your-mouth chocolate hit without the carbs bogging me down. You get deep, rich cocoa flavor combined with creamy peanut butter and gooey sugar-free chocolate chips — it’s like a velvet hug for your taste buds.

Whether you’re following a keto lifestyle or just want a guilt-free sweet treat, these cookies are your new best friend. Perfect for an afternoon pick-me-up, a post-dinner dessert, or even an on-the-go snack, they’re quick to whip up and endlessly satisfying. Trust me, once you try this recipe, you’ll keep it in your regular rotation!

Ingredients You’ll Crave

• ⅔ cup powdered sugar-free sweetener (127g): Keeps these cookies keto-friendly and sweetens without a sugar crash.
• ⅓ cup Dutch cocoa powder (27g): For that dark, rich chocolate fudge taste.
• ½ tsp baking soda (3g): Helps the cookies puff just right.
• ¼ tsp salt (1.5g): Balances the sweetness and deepens flavors.
• ½ cup unsweetened creamy peanut butter (128g): Or your favorite nut/seed butter – it adds creaminess and healthy fats.
• 2 large eggs: Bind all the luscious ingredients together and add moisture.
• ¼ cup sugar-free chocolate chips (56g): Bursts of melty chocolate pepper every bite.

If you want to personalize your batch, try almond butter for a milder nutty note, or sunflower seed butter for a nut-free version. Make sure to use a powdered sugar substitute that measures cup-for-cup if you want perfect sweetness and texture — I love erythritol-based blends for this.

Gear Up Before Cooking

Having the right tools makes baking this Keto Flourless Fudge Cookies Recipe smooth and stress-free. A well-lined baking sheet and a reliable mixing bowl will be your best allies here.

Step-by-Step to Keto Flourless Fudge Cookies Recipe Bliss

You’ll be amazed how quickly these cookies come together — they require minimal fuss but deliver maximum wow. Let’s go!

1. Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper so these beauties don’t stick and come out clean every time.
2. Mix dry ingredients: In a medium bowl, whisk powdered sugar-free sweetener, Dutch cocoa powder, baking soda, and salt until evenly combined and velvety smooth.
3. Add the wet players: Stir in peanut butter and the eggs, mixing vigorously until you get a smooth, sticky dough that holds together like chocolate silk.
4. Fold in those chocolate chips: Release bursts of melty sweetness with every bite.
5. Shape the cookies: Using a spoon, scoop out roughly 1-inch balls and place them 3 inches apart on your lined baking sheet. Use damp fingers to gently smooth and flatten each one — don’t worry about perfect shapes; rustic is delicious.
6. Bake for 7-8 minutes: The edges will look set but the centers might be slightly soft. That’s exactly how you want them. They’ll firm up perfectly as they cool off the heat.
7. Cool and enjoy: Let your cookies rest on the sheet for at least 10 minutes before transferring to a wire rack or plate to cool completely. Then dig in—these are best enjoyed fresh but hold up well for days!

Flavor Variations for Keto Flourless Fudge Cookies Recipe

• Mint-Chocolate: Add ½ tsp peppermint extract to the dough for a refreshing twist.
• Spicy Kick: Mix in a pinch of cinnamon and cayenne for a chili-chocolate surprise.
• Nutty Delight: Fold in chopped pecans or walnuts for added crunch and depth.
• Berry Bliss: Stir in freeze-dried raspberries for tangy bursts against rich fudge.
• Mocha Madness: Add 1 tsp instant espresso powder to the dry mix for a coffee-infused edge.
• Seed Butter Swap: Use sunflower or tahini for a unique flavor profile that’s nut-free.

Make-Ahead, Storage & Freezing

• Refrigerate: Store baked cookies in an airtight container in the fridge for up to 5 days and enjoy chilled or at room temp.
• Freeze: Flash freeze shaped dough balls on a tray for 1 hour, then transfer to a freezer-safe bag. Bake frozen dough balls adding 2-3 minutes to bake time.
• Reheat: Warm cookies for 10 seconds in the microwave for that fresh-out-of-the-oven softness.
• Make Ahead: Prepare dough up to 24 hours in advance and keep it chilled, shaping just before baking.

Keto Flourless Fudge Cookies Recipe FAQs

• Can I use room-temperature eggs? Yes! Room-temp eggs mix in easier and help achieve a smoother dough consistency.
• Do I need to chill the dough? No chilling is needed, but if your kitchen is warm, a short chill helps manage sticky dough.
• Why do the cookies seem soft when baked? They’ll firm up as they cool—don’t overbake or you’ll lose that fudgy center.
• Can I substitute the peanut butter? Absolutely! Use any creamy nut or seed butter you love for different flavor profiles.
• Are sugar-free sweeteners interchangeable? Most erythritol-based sweeteners substitute cup-for-cup, but avoid liquid sweeteners for this recipe.

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