Description
Indulge in these rich, velvety soft-baked keto fudge cookies. Crafted with high-quality cocoa and monk fruit sweetener, these treats offer a deeply chocolatey experience without the high carbohydrate count. The use of finely ground almond flour and butter ensures a moist, chewy center that remains soft even after cooling, making them the perfect low-carb, gluten-free snack for any occasion.
Ingredients
1/2 cup Unsweetened cocoa
1/2 cup Butter (melted and slightly cooled)
1 large Egg (room temperature)
2/3 cup Monk fruit sweetener (granulated)
1 teaspoon Vanilla extract
1.5 cups Almond flour (blanched and finely ground)
Instructions
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
Whisk the melted butter and monk fruit sweetener in a large mixing bowl until fully combined.
Add the egg and vanilla extract to the mixture, whisking until the texture becomes smooth.
Combine the almond flour and cocoa powder in a separate small container.
Fold the dry ingredients into the wet ingredients until a thick, uniform dough forms.
Scoop tablespoon-sized portions of dough and distribute them evenly on the prepared baking sheet.
Press each dough ball slightly onto the parchment paper to encourage an even spread.
Bake the cookies for exactly 8 minutes until the edges appear set but the centers remain soft.
Remove the pan from the oven and let the cookies cool on the baking sheet before serving.
Notes
Ensure your butter is slightly cooled before mixing with the egg to prevent scrambling. Dutch-processed cocoa helps achieve a darker, more premium fudge color and flavor profile. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 8
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 1g
- Sodium: 65mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
