Keto Flourless Fudge Cookies

If you’re craving a rich, chocolatey cookie that feels like biting into pure fudge but doesn’t wreck your low-carb lifestyle, I have the perfect recipe for you! These Keto Flourless Fudge Cookies are exactly what you’ve been dreaming of—intensely chocolatey, with a crackly crust on the outside and a gooey, fudgy center.

What sets these cookies apart is that they’re completely flourless. That’s right—no almond flour, no coconut flour, no flour of any kind. This makes them perfect for those who are keto, gluten-free, or even nut-free (depending on your choice of nut or seed butter). Plus, they’re only 95 calories per cookie, with 2 net carbs and 4 grams of protein!

Today, I’m sharing everything you need to know about making these indulgent cookies, including how to customize them and why each ingredient plays an essential role. Let’s dive in!

Why You’ll Love These Cookies

These cookies check all the boxes:

• Flourless: Perfect for anyone avoiding all types of flour.
• Keto-Friendly: Low-carb, sugar-free, and packed with healthy fats and protein.
• Easy to Make: You only need one bowl and about 20 minutes from start to finish.
• Customizable: Swap out the nut butter, sweetener, or chocolate chips to suit your dietary needs or preferences.
• Guilt-Free: At only 95 calories each, you can indulge without compromising your goals.

The Ingredients

1. Powdered Sugar-Free Sweetener

A powdered keto-friendly sweetener is the base for these cookies. I use a sweetener blend like powdered erythritol or a monk fruit-erythritol mix, which mimics the texture and sweetness of powdered sugar without adding carbs or calories.

The powdered texture is key here because it dissolves easily into the dough, creating a smooth consistency and a perfect balance of sweetness. Granulated sweeteners can make the cookies grainy, so stick with powdered for the best results.

2. Dutch Cocoa Powder

To get that rich, intense chocolate flavor, I use Dutch-processed cocoa powder. This type of cocoa has been treated to reduce its acidity, resulting in a deeper, smoother chocolate flavor compared to natural cocoa powder.

Not only does cocoa powder provide the fudgy, chocolatey taste, but it also acts as a dry ingredient that helps give the cookies structure—without needing flour.

3. Baking Soda

Baking soda is the leavening agent that gives these cookies a slight rise, resulting in that signature crackly crust on the outside. It also reacts with the acidic cocoa powder, creating tiny air pockets that make the cookies light and soft inside.

4. Salt

A pinch of salt is a must in any dessert recipe. It enhances the sweetness, balances the richness of the chocolate, and makes all the flavors pop. Without it, the cookies might taste flat, so don’t skip this tiny but mighty ingredient!

5. Unsweetened Creamy Peanut Butter

Peanut butter is the star of this recipe, serving as both a binder and a source of richness. Its creamy texture holds the cookies together, while its natural oils keep them moist and fudgy.

If you’re not a fan of peanut butter or have a nut allergy, don’t worry—these cookies are incredibly versatile! You can easily substitute:

• Almond Butter: For a milder nutty flavor.
• Cashew Butter: For an ultra-creamy texture and slightly sweeter taste.
• Sunflower Seed Butter: To make the cookies completely nut-free.

Make sure to use unsweetened and natural nut butter for the best results.

6. Eggs

Eggs are the binding agents that hold these cookies together and give them structure. They also contribute to the gooey texture in the center of the cookies.

Using two large eggs ensures the dough is sticky enough to form cohesive cookies without the need for flour. For an even richer flavor, you could replace one of the eggs with an egg yolk, but it’s not necessary for this recipe.

7. Sugar-Free Chocolate Chips

Adding sugar-free chocolate chips takes these cookies to the next level. When baked, the chocolate chips melt into little pools of gooey chocolate that make every bite irresistible.

I like to use semi-sweet sugar-free chocolate chips because they strike the perfect balance between richness and sweetness, but you can experiment with:

• Dark Chocolate Chips: For an even richer, more intense flavor.
• White Chocolate Chips: To add some sweetness and contrast to the dark cocoa.
• Chopped Sugar-Free Chocolate Bars: For larger chunks of chocolate.

How to Make Keto Flourless Fudge Cookies

These cookies are incredibly easy to make. You don’t need a stand mixer or any special equipment—just a bowl, a spoon, and your hands.

Step 1: Preheat Your Oven

Set your oven to 350°F and line a cookie sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the powdered sweetener, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed and prevents clumps.

Step 3: Add the Wet Ingredients

Add the unsweetened peanut butter and eggs to the dry ingredients. Stir until the dough comes together—it will be sticky, but that’s exactly what you want. The sticky texture is what makes these cookies so fudgy.

Step 4: Fold in the Chocolate Chips

Gently stir in the sugar-free chocolate chips, making sure they’re evenly distributed throughout the dough.

Step 5: Shape the Cookies

Using a spoon or cookie scoop, drop about 1-inch balls of dough onto the prepared baking sheet, leaving about 3 inches of space between each cookie. The cookies will spread slightly as they bake.

Use damp fingers to smooth out the dough balls and flatten them slightly. This helps the cookies bake evenly and achieve that perfect texture.

Step 6: Bake

Bake the cookies for 7-8 minutes. They may look underdone when you first take them out of the oven, but trust me—don’t overbake them! The cookies will continue to firm up as they cool, creating that gooey, fudgy interior.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, they’re ready to enjoy!

Customizing Your Cookies

These cookies are incredibly versatile. Here are a few ideas for customizing them to suit your tastes or dietary needs:

1. Nut-Free Option: Swap the peanut butter for sunflower seed butter to make these cookies nut-free.
2. Dairy-Free Option: Use dairy-free, sugar-free chocolate chips to make these cookies completely dairy-free.
3. Flavor Boosts: Add a splash of vanilla extract, a pinch of cinnamon, or a few drops of peppermint extract for a unique twist.
4. Extra Texture: Fold in some chopped nuts, shredded coconut, or crushed sugar-free candies for added texture.

Why These Cookies Are the Best

What makes these cookies stand out is their perfect balance of simplicity and decadence. They’re rich, gooey, and intensely chocolatey, yet they come together in minutes with just a handful of ingredients.

Here’s why you’ll keep coming back to this recipe:

• Flourless: No almond or coconut flour means these cookies are lighter in calories and easier to make.
• Low-Carb: With just 2 net carbs per cookie, they’re a guilt-free treat.
• High Protein: Each cookie packs 4 grams of protein, making them a great snack or post-workout treat.
• Zero Sugar: Sweetened with a sugar-free sweetener, they’re perfect for anyone avoiding sugar.

Tips for Perfect Cookies

1. Don’t Overbake: These cookies can go from perfectly fudgy to dry in seconds. Keep a close eye on them and take them out when the edges are set but the centers still look slightly soft.
2. Use Room Temperature Eggs: This helps the dough mix more evenly and ensures the cookies bake uniformly.
3. Store Properly: Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Ready to give them a try?

These Keto Flourless Fudge Cookies are proof that you don’t need flour or sugar to create a rich, decadent dessert. They’re gooey, chocolatey, and so satisfying that no one will believe they’re low-carb.

Whether you’re keto, gluten-free, or just looking for a healthier treat, these cookies are a must-try. So grab your ingredients, preheat that oven, and get ready to fall in love with the fudgiest cookies you’ve ever made.

Let me know in the comments if you try them, and what type of nut/seed butter you used—I love to hear your ideas!

XO,

Sarah