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Keto Flourless Fudge Cookies - Rich, Chewy, and Naturally Gluten-Free

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

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

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Mix the dry ingredients: In a medium bowl, whisk the powdered sweetener, cocoa powder, baking powder, and salt until no lumps remain.
  3. Whisk the wet ingredients: In a small bowl or measuring cup, whisk the egg whites, vanilla, and melted butter until smooth.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir with a spatula until a thick, glossy batter forms.
  5. 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.
  6. Add chips: Fold in the sugar-free chocolate chips, if using.
  7. Portion: Scoop heaping tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. The cookies spread a little.
  8. Smooth the tops: For a prettier finish, lightly dampen your fingertips and smooth any rough edges.
  9. Bake: Bake for 9–11 minutes, until the tops are glossy and cracked and the edges look set. The centers should still be soft.
  10. Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack. They firm up as they cool.