Why You’ll Love This Recipe

I appreciate how these cookies combine the deep, intense flavor of chocolate with a soft, chewy texture reminiscent of traditional brownies. They’re quick to prepare, require minimal ingredients, and are entirely keto-friendly. Whether I’m in need of a midday snack or a post-dinner treat, these cookies always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 4½ oz Lily’s chocolate (or any sugar-free chocolate)

  • 1 tbsp unsalted butter

  • 1 egg

  • ⅓ cup Stevia (or preferred keto-friendly sweetener)

  • ⅓ cup almond flour

  • 1 tbsp unsweetened cocoa powder

  • 1 tsp baking powder

Directions

  1. I preheat the oven to 350°F (175°C) and line a baking sheet with foil, brushing it with melted butter to prevent sticking.

  2. Using a double boiler, I melt the chocolate and butter together until smooth.

  3. In a separate bowl, I whisk the egg and Stevia until the mixture becomes creamy.

  4. I slowly add the melted chocolate to the egg mixture, stirring gently to combine without incorporating too much air.

  5. I fold in the almond flour, cocoa powder, and baking powder, mixing until a dough forms.

  6. I scoop small portions of the dough, roll them into balls, and place them on the prepared baking sheet, leaving space between each.

  7. I bake the cookies for 12–15 minutes, then allow them to cool before serving.

Servings and Timing

  • Servings: Approximately 12 cookies

  • Prep Time: 10 minutes

  • Bake Time: 12–15 minutes

  • Total Time: About 25 minutes

Variations

  • Nut-Free: I substitute almond flour with sunflower seed flour for a nut-free version.

  • Flavor Twist: Adding a dash of cinnamon or espresso powder enhances the chocolate flavor.

  • Texture Boost: Incorporating chopped nuts or sugar-free chocolate chips adds a delightful crunch.

Storage/Reheating

  • Storage: I store the cooled cookies in an airtight container at room temperature for up to 5 days.

  • Freezing: I freeze the cookies in a single layer, then transfer them to a freezer-safe bag. They keep well for up to 3 months. When ready to enjoy, I thaw them at room temperature.

FAQs

Can I use a different sweetener?

Yes, I often use monk fruit sweetener or erythritol as alternatives to Stevia, adjusting the quantity to taste.

How do I prevent the cookies from being too dry?

I ensure not to overbake them and mix the batter gently to maintain moisture.

Can I make the dough ahead of time?

Absolutely. I prepare the dough, wrap it tightly, and refrigerate it for up to 24 hours before baking.

Are these cookies suitable for diabetics?

Since they’re low in carbs and sugar-free, they can be suitable, but I always consult with a healthcare professional.

Can I add other flavors to the dough?

Certainly. I sometimes add vanilla extract or a pinch of sea salt to enhance the flavor profile.

Conclusion

These Keto Chocolate Fudge Brownie Cookies are a delightful treat that aligns with my dietary preferences without compromising on taste. Their rich chocolate flavor and satisfying texture make them a favorite in my keto-friendly recipe collection.

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Keto Chocolate Fudge Brownie Cookies

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  • Author: Mia
  • Total Time: 25 minutes
  • Yield: Approximately 12 cookies
  • Diet: Gluten Free
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Description

Soft, chocolatey, and gluten-free, these low carb fudge cookies are packed with keto-friendly ingredients and baked to brownie-like perfection in under 30 minutes.

Ingredients

4½ oz Lily’s chocolate (or other sugar-free chocolate)

1 tbsp unsalted butter

1 large egg

⅓ cup Stevia (or preferred keto-friendly sweetener)

⅓ cup almond flour

1 tbsp unsweetened cocoa powder

1 tsp baking powder

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with foil and brush with melted butter.

Melt chocolate and butter together in a double boiler until smooth.

In a bowl, whisk egg and Stevia until creamy.

Gently stir in the melted chocolate mixture.

Fold in almond flour, cocoa powder, and baking powder until a dough forms.

Scoop and roll dough into small balls; place on prepared baking sheet with space in between.

Bake for 12–15 minutes. Allow to cool before serving.

Notes

Substitute almond flour with sunflower seed flour for a nut-free option.

Add espresso powder or cinnamon to enhance flavor.

Mix in sugar-free chocolate chips or chopped nuts for extra texture.

Avoid overbaking to maintain moisture.

  • Prep Time: 10 minutes
  • Cook Time: 12–15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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