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
