Low Carb Double Chocolate Chip Fudge Cookies
Seriously, these cookies are so good. My husband took the first bite and he scared me because he paused and his eyes got wide – he looked like a deer in headlights.
My husband is a very picky eater (especially when it comes to sweets), so I couldn’t tell if he liked it or hated it! Then, I tried it myself and…. ohhhh, I understood his look. It was so good!
It’s unlike any keto/low carb treat we’ve had. As I was taking photos of these tasty treats, Dylan said, “I’ve never actually been tortured before, but I feel like this has to be pretty close.” He couldn’t wait until I was done so he could grab another one!
We love cookies. Actually, we love all desserts! We’ve got a mega sweet tooth so we love to find low carb solutions to fulfill our craving! I mean, have you seen all of our recipes for sweets?
How to Make Low Carb Double Chocolate Chip Fudge Cookies
- With the exception of your monk fruit, mix together all dry ingredients in a large bowl.
- In a separate bowl, mix together all of your wet ingredients, plus your monk fruit. Mix thoroughly, ensuring that the monk fruit has time to dissolve.
- Mix together your dry ingredients and your wet ingredients so that you are left with a dough.
- Shape your dough into approximately 1 oz balls (or desired shape/size) and place them on a baking sheet. Bake at 350 degrees for 10 minutes or until baked through.
The Best Sweetener To Use
There are three keys to the perfect chocolate chip cookie: chocolatey-ness, chewiness, and sweetness.
If you get these three things right, you’ll have a perfect cookie every time. We were able to master the sweetness of this cookie because we used monk fruit as our sweetener!
Monk fruit is perfect for all keto sweets, and these cookies are no exception. Monk fruit has no nasty aftertaste, it is completely natural, it has a ratio of 1:1 to sugar, and it tastes delicious!
If you want to make these cookies but need some monk fruit, don’t worry. We recommend ordering your monk fruit directly from Lakanto. If you shop on their website, use our promo code “BUTTERTOGETHER” at checkout to save 20% off your entire order!
Nutrition (per cookie) Makes 12
Calories: 101.5.5 | Fat: 6g | Carbs: 3.g | Fiber: 2.5g | Protein: 1.6g | Net Carbs: 1.4g
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.
Some Other Recipes You Might Enjoy:
|1/2 cup almond flour|
|1/4 cup coconut flour|
|1/3 cup unsweetened cocoa powder|
|1/4 cup Lakanto powdered sweetener|
|1/2 tsp baking soda|
|Pinch of salt|
|1 tsp xanthan gum|
|2 tbs melted unsalted butter|
|1/2 cup Lakanto monk fruit, or sweetener of choice|
|2 tbs heavy cream|
|1/4 cup sugar free dark chocolate baking chips, we use Lilys Baking Chocolate Chips|
Preheat oven to 350F and line cookie sheet with parchment paper.
In a large bowl, mix together almond and coconut flours, cocoa powder, swerve confectioners, baking soda, salt, and xanthan gum.
In a separate bowl, whisk together melted butter, eggs, vanilla, monk fruit, and heavy cream. Add dry ingredients mixture and mix until incorporated. Fold in chocolate chips.
Form cookie dough into large tablespoon size balls and drop unto parchment paper. Shape and flatten to thickness of your liking. Bake 10-12 minutes.
Place on cooling rack for 10 minutes before eating. Enjoy!
- They taste best slightly under baked. They will be soft and have a fudge-like texture on the inside.