Keto Flourless Fudge Cookies – Rich, Chewy, and Naturally Gluten-Free
These cookies are what chocolate lovers dream about: glossy, crackly tops with a fudgy center and deep cocoa flavor. They’re naturally gluten-free and low in carbs, with no flour in sight. If you’ve ever wanted a brownie and a cookie to be the same thing, this is that sweet spot.
You only need a handful of pantry staples, and the batter comes together in one bowl. Perfect for weeknights, holidays, or whenever you want a rich treat without the sugar crash.
Keto Flourless Fudge Cookies - Rich, Chewy, and Naturally Gluten-Free
Ingredients
Method
- Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix the dry ingredients: In a medium bowl, whisk the powdered sweetener, cocoa powder, baking powder, and salt until no lumps remain.
- Whisk the wet ingredients: In a small bowl or measuring cup, whisk the egg whites, vanilla, and melted butter until smooth.
- Combine: Pour the wet mixture into the dry ingredients.Stir with a spatula until a thick, glossy batter forms.
- Adjust consistency: If the batter looks dry or crumbly, add almond milk 1 teaspoon at a time. You want a thick, scoopable batter—not runny.
- Add chips: Fold in the sugar-free chocolate chips, if using.
- Portion: Scoop heaping tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. The cookies spread a little.
- Smooth the tops: For a prettier finish, lightly dampen your fingertips and smooth any rough edges.
- Bake: Bake for 9–11 minutes, until the tops are glossy and cracked and the edges look set.The centers should still be soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack. They firm up as they cool.
What Makes This Recipe So Good
- Big chocolate flavor: Unsweetened cocoa and sugar-free chocolate chips make these taste like fudgy brownies in cookie form.
- No flour needed: The structure comes from egg whites and cocoa, so they’re naturally gluten-free.
- Quick and simple: One bowl, no mixer required, and they bake in about 10 minutes.
- Keto-friendly: Uses a powdered or granulated erythritol/monk fruit blend for sweetness with minimal net carbs.
- Crackly tops, chewy centers: The texture is everything you want from a fudge cookie, without feeling heavy.
Ingredients
- 1 1/2 cups powdered keto sweetener (erythritol/monk fruit blend works great)
- 3/4 cup unsweetened cocoa powder (Dutch-process or natural)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled (or refined coconut oil)
- 1/3 cup sugar-free chocolate chips (optional but recommended)
- 1–2 tablespoons unsweetened almond milk, as needed for consistency
How to Make It
- Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix the dry ingredients: In a medium bowl, whisk the powdered sweetener, cocoa powder, baking powder, and salt until no lumps remain.
- Whisk the wet ingredients: In a small bowl or measuring cup, whisk the egg whites, vanilla, and melted butter until smooth.
- Combine: Pour the wet mixture into the dry ingredients.Stir with a spatula until a thick, glossy batter forms.
- Adjust consistency: If the batter looks dry or crumbly, add almond milk 1 teaspoon at a time. You want a thick, scoopable batter—not runny.
- Add chips: Fold in the sugar-free chocolate chips, if using.
- Portion: Scoop heaping tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. The cookies spread a little.
- Smooth the tops: For a prettier finish, lightly dampen your fingertips and smooth any rough edges.
- Bake: Bake for 9–11 minutes, until the tops are glossy and cracked and the edges look set.The centers should still be soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack. They firm up as they cool.
How to Store
- Room temperature: Store in an airtight container for up to 4 days. Add a small piece of parchment between layers to prevent sticking.
- Refrigerator: Keeps well for up to 1 week.The texture gets chewier when chilled.
- Freezer: Freeze in a sealed container or bag for up to 2 months. Thaw at room temperature for 15–20 minutes or warm briefly in the microwave.
Benefits of This Recipe
- Low carb, big satisfaction: You get a decadent chocolate fix without spiking carbs.
- Gluten-free by design: No special flour blends needed, and no gritty texture.
- Minimal equipment: One bowl and a spatula. Cleanup is easy.
- Flexible sweetness: Works with your favorite keto sweetener, especially powdered blends that dissolve smoothly.
- Great for sharing: Even non-keto friends love these because they taste like real fudge brownies.
What Not to Do
- Don’t skip the powdered sweetener: Granulated sweeteners can leave a gritty texture.If you only have granulated, blitz it in a blender first.
- Don’t overbake: If they bake too long, they’ll lose their fudgy center and become dry. Pull them when the tops crack and edges set.
- Don’t use cold egg whites: Cold whites make the batter stiff and harder to mix. Room temperature blends more smoothly.
- Don’t add too much liquid: The batter should be thick.Too much almond milk leads to flat, spread-out cookies.
- Don’t skip parchment: These cookies are sticky. Parchment or a silicone mat prevents tearing and helps them release cleanly.
Variations You Can Try
- Double chocolate walnut: Add 1/3 cup chopped walnuts along with the chocolate chips for crunch.
- Espresso fudge: Stir in 1 teaspoon instant espresso powder to deepen the chocolate flavor.
- Mint chocolate: Swap the vanilla for 1/2 teaspoon peppermint extract, and use dark sugar-free chips.
- Salted almond: Fold in 1/3 cup chopped roasted almonds and sprinkle flaky sea salt on top before baking.
- Mocha pecan: Add 1 teaspoon cocoa nibs and 1/3 cup chopped pecans for texture and a subtle coffee note.
- Spicy caliente: Add 1/4 teaspoon ground cinnamon and a pinch of cayenne for a warm kick.
FAQ
Are these cookies truly keto?
Yes. They’re made without flour or sugar and use a keto-friendly sweetener.
Net carbs will vary based on your sweetener and chocolate chips, but they’re generally low-carb and fit well into a keto plan.
Can I use whole eggs instead of egg whites?
It’s best to stick with egg whites. They provide structure without making the cookies cakey. Whole eggs add fat and moisture that can make the cookies spread too much.
What if I only have granulated keto sweetener?
Blend it in a high-speed blender until powdery before using.
Powdered sweetener dissolves better and gives you that shiny, crackly top.
Why did my cookies spread too much?
The batter may have been too thin, the egg whites too large, or you added too much almond milk. Next time, use less liquid, or chill the batter for 10 minutes before scooping.
Can I make these dairy-free?
Yes. Use refined coconut oil in place of butter and dairy-free sugar-free chocolate chips.
The texture remains fudgy and rich.
How do I get the shiny, crackly tops?
Use powdered sweetener, don’t overmix once the batter looks glossy, and bake on parchment. Pull them as soon as the tops crack and the edges set.
Can I reduce the sweetener?
You can, but the sweetener also affects texture and structure. Reducing too much can make the cookies dry and less glossy.
Try cutting back by 2–3 tablespoons at most.
What kind of cocoa powder works best?
Both natural and Dutch-process work. Dutch-process yields a slightly smoother, deeper chocolate flavor, while natural cocoa tastes a bit brighter.
In Conclusion
Keto Flourless Fudge Cookies deliver everything you want from a rich chocolate dessert without the flour or sugar. They’re simple to make, use everyday ingredients, and bake in minutes.
Keep a batch on hand for an easy treat, or dress them up with a sprinkle of flaky salt or a handful of nuts. Once you taste the chewy center and glossy top, you’ll want them in your regular baking rotation.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
