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–+ servings
Keto Flourless Fudge Cookies

Keto Flourless Fudge Cookies – Indulgent and Guilt-Free Delight

Keto Flourless Fudge Cookies are a chocolate lover's fantasy that are rich, gooey, and perfect for a low-carb lifestyle.
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Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Powdered Sugar-Free Sweetener erythritol or monk fruit-erythritol blends are best
  • 1/2 cup Dutch Cocoa Powder avoid natural cocoa for deep flavor
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
For the Binding
  • 1 cup Unsweetened Creamy Peanut Butter can substitute with almond or sunflower seed butter
  • 2 large Eggs
For the Chocolate Experience
  • 1 cup Sugar-Free Chocolate Chips semi-sweet varieties amplify indulgence

Equipment

  • Oven
  • mixing bowl
  • spatula
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions for Keto Flourless Fudge Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the powdered sugar-free sweetener, Dutch cocoa powder, baking soda, and salt.
  3. Add the creamy peanut butter and eggs to the dry mixture, stirring until a sticky dough forms.
  4. Gently fold in the sugar-free chocolate chips until evenly distributed.
  5. Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each ball and flattening slightly.
  6. Bake the cookies for 7 to 8 minutes until edges are set but centers remain soft.
  7. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 8gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 100mgPotassium: 150mgFiber: 3gSugar: 1gCalcium: 20mgIron: 1mg

Notes

Store leftover cookies at room temperature for up to 1 day or refrigerate for up to 5 days. Freeze for longer storage.

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