Low Carb Double Chocolate Chip Fudge Cookies
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Introduction
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.
He is a very picky eater (especially when it comes to sweets), so I genuinely could not tell whether he liked it or hated it. Then I tried one myself and…. ohhhh. I understood the look.
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!
The Best Sweetener To Use
There are three things to get right in a chocolate cookie like this: how chocolatey it is, how chewy, and how sweet. The sweetness is the one that usually goes wrong on keto, and it is why this recipe uses monk fruit in two different forms rather than one.
The powdered sweetener goes in with the dry ingredients, where it dissolves into the cocoa and flours without leaving grit. The granulated Classic goes in with the wet ones — the melted butter, eggs, vanilla and cream. Lakanto’s blends measure 1:1 with sugar, so the amounts in the card are what a regular double chocolate cookie would take, and we don’t get an aftertaste from them, which is worth something in a cookie this dark where there is nothing else to cover for the sweetener.
Not every day is a double chocolate day. When it isn’t, our keto cookie recipes are grouped by type, so the lemon, coconut and spiced cookies are easy to find.
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Have you made these? Rate the recipe and tell us how it went in the comments. Share it on Instagram with #buttertogetherkitchen and we may feature you on our page.
Low Carb Double Chocolate Fudge Cookies
3 net carbsIngredients
- ½ cup almond flour
- ¼ cup coconut flour
- ⅓ cup cocoa powder, unsweetened
- ¼ cup lakanto powdered monkfruit sweetener
- ½ tsp baking soda
- A pinch of salt
- 1 tsp xanthan gum
- 2 tbsp butter, unsalted, melted
- 2x large egg
- 1 tsp vanilla extract
- ½ cup lakanto classic monkfruit sweetener
- 2 tbsp heavy whipping cream
- ¼ cup lily's dark chocolate chips
Nutrition Facts
12 servings per recipe| Per Serving 100 | Per Recipe 1230 | |||
| ½ cup of almond flour | 30 | 360 | ||
| ¼ cup of coconut flour | 10 | 120 | ||
| ⅓ cup of cocoa powder, unsweetened | 6.66 | 79.92 | ||
| 1 tsp of xanthan gum | 0.14 | 1.67 | ||
| 2 tbsp of butter, unsalted | 16.67 | 200 | ||
| 2x large egg | 10 | 120 | ||
| 1 tsp of vanilla extract | 1 | 12 | ||
| 2 tbsp of heavy whipping cream | 8.33 | 100 | ||
| ¼ cup of lily's dark chocolate chips | 20 | 240 | ||
| 8g | 11% | 99g | 127% | |
| ½ cup of almond flour | 2.67 g | 32 g | ||
| ¼ cup of coconut flour | 0.33 g | 4 g | ||
| ⅓ cup of cocoa powder, unsweetened | 0.44 g | 5.33 g | ||
| 2 tbsp of butter, unsalted | 1.83 g | 22 g | ||
| 2x large egg | 0.67 g | 8 g | ||
| 2 tbsp of heavy whipping cream | 0.83 g | 10 g | ||
| ¼ cup of lily's dark chocolate chips | 1.5 g | 18 g | ||
| 3.5g | 17% | 42g | 210% | |
| ½ cup of almond flour | 0.17 g | 2 g | ||
| ¼ cup of coconut flour | 0.33 g | 4 g | ||
| 2 tbsp of butter, unsalted | 1.17 g | 14 g | ||
| 2x large egg | 0.25 g | 3 g | ||
| 2 tbsp of heavy whipping cream | 0.58 g | 7 g | ||
| ¼ cup of lily's dark chocolate chips | 1 g | 12 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 43mg | 14% | 520mg | 173% | |
| 2 tbsp of butter, unsalted | 5 mg | 60 mg | ||
| 2x large egg | 35 mg | 420 mg | ||
| 2 tbsp of heavy whipping cream | 3.33 mg | 40 mg | ||
| 85mg | 4% | 1020mg | 44% | |
| ¼ cup of coconut flour | 4.67 mg | 56 mg | ||
| ⅓ cup of cocoa powder, unsweetened | 17.76 mg | 213.12 mg | ||
| ½ tsp of baking soda | 50 mg | 600 mg | ||
| 1 tsp of xanthan gum | 0.28 mg | 3.33 mg | ||
| 2x large egg | 11.67 mg | 140 mg | ||
| 1 tsp of vanilla extract | 0.03 mg | 0.4 mg | ||
| 2 tbsp of heavy whipping cream | 0.83 mg | 10 mg | ||
| 17g | 6% | 208g | 75% | |
| ½ cup of almond flour | 1 g | 12 g | ||
| ¼ cup of coconut flour | 1.33 g | 16 g | ||
| ⅓ cup of cocoa powder, unsweetened | 1.33 g | 15.98 g | ||
| ¼ cup of lakanto powdered monkfruit sweetener | 2.5 g | 30 g | ||
| 1 tsp of xanthan gum | 0.19 g | 2.33 g | ||
| 2x large egg | 0.17 g | 1.98 g | ||
| 1 tsp of vanilla extract | 0.04 g | 0.5 g | ||
| ½ cup of lakanto classic monkfruit sweetener | 8 g | 96 g | ||
| 2 tbsp of heavy whipping cream | 0.07 g | 0.8 g | ||
| ¼ cup of lily's dark chocolate chips | 2.67 g | 32 g | ||
| 4g | 15% | 49g | 175% | |
| ½ cup of almond flour | 0.33 g | 4 g | ||
| ¼ cup of coconut flour | 1 g | 12 g | ||
| ⅓ cup of cocoa powder, unsweetened | 0.89 g | 10.66 g | ||
| 1 tsp of xanthan gum | 0.19 g | 2.33 g | ||
| ¼ cup of lily's dark chocolate chips | 1.67 g | 20 g | ||
| 10g | 126g | |||
| ¼ cup of lakanto powdered monkfruit sweetener | 2.5 g | 30 g | ||
| ½ cup of lakanto classic monkfruit sweetener | 8 g | 96 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 3g | 33g | |||
| ½ cup of almond flour | 0.67 g | 8 g | ||
| ¼ cup of coconut flour | 0.33 g | 4 g | ||
| ⅓ cup of cocoa powder, unsweetened | 0.44 g | 5.33 g | ||
| 2x large egg | 0.17 g | 1.98 g | ||
| 1 tsp of vanilla extract | 0.04 g | 0.5 g | ||
| 2 tbsp of heavy whipping cream | 0.07 g | 0.8 g | ||
| ¼ cup of lily's dark chocolate chips | 1 g | 12 g | ||
| 3g | 6% | 38g | 76% | |
| ½ cup of almond flour | 1 g | 12 g | ||
| ¼ cup of coconut flour | 0.33 g | 4 g | ||
| ⅓ cup of cocoa powder, unsweetened | 0.44 g | 5.33 g | ||
| 2x large egg | 1 g | 12 g | ||
| 2 tbsp of heavy whipping cream | 0.07 g | 0.8 g | ||
| ¼ cup of lily's dark chocolate chips | 0.33 g | 4 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat oven to 350F and line cookie sheet with parchment paper.
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In a large bowl, mix together almond and coconut flours, cocoa powder, the powdered monk fruit sweetener, baking soda, salt, and xanthan gum.
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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.
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Form cookie dough into large tablespoon size balls and drop unto parchment paper. Flatten them slightly, and keep them even with each other — the 10-12 minute bake is for cookies at that size, so varying the thickness across the tray means some are done before others. Bake 10-12 minutes.
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Place on cooling rack for 10 minutes before eating. Enjoy!
Notes
- Take them out while the centres are still soft. They keep firming up on the hot tray and through the ten minutes on the rack, and that is where the fudgy middle comes from. Soft and fudgy is not the same as raw, though: this dough has eggs and almond flour in it, and the FDA advises against eating either uncooked, so a centre that is still wet or glossy wants another minute or two in the oven rather than a shorter bake next time.
Correction — September 15, 2026: It's the monk fruit blend that measures 1:1 like sugar without an aftertaste. Pure monk fruit extract is far sweeter and won't swap in cup for cup.
