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.
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?
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
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Click HERE to Pin Low Carb Double Chocolate Fudge Cookies
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Enjoy!
Some Other Recipes You Might Enjoy:
Thick and Soft Keto Chocolate Chip Cookies
Ingredients
All Ingredients
- 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 | |||
| 4 servings of almond flour (½ cup) @ 90 each | 30 | 360 | ||
| 2 servings of coconut flour (¼ cup) @ 60 each | 10 | 120 | ||
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 15 each | 6.66 | 79.92 | ||
| ⅓ serving of xanthan gum (1 tsp) @ 5 each | 0.14 | 1.67 | ||
| 2 servings of butter, unsalted (2 tbsp) @ 100 each | 16.67 | 200 | ||
| 2 servings of large egg (2 x) @ 60 each | 10 | 120 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 1 | 12 | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 50 each | 8.33 | 100 | ||
| 4 servings of lily's dark chocolate chips (¼ cup) @ 60 each | 20 | 240 | ||
| 8g | 11% | 99g | 127% | |
| 4 servings of almond flour (½ cup) @ 8 g each | 2.67 g | 32 g | ||
| 2 servings of coconut flour (¼ cup) @ 2 g each | 0.33 g | 4 g | ||
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 1 g each | 0.44 g | 5.33 g | ||
| 2 servings of butter, unsalted (2 tbsp) @ 11 g each | 1.83 g | 22 g | ||
| 2 servings of large egg (2 x) @ 4 g each | 0.67 g | 8 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 5 g each | 0.83 g | 10 g | ||
| 4 servings of lily's dark chocolate chips (¼ cup) @ 4.5 g each | 1.5 g | 18 g | ||
| 3.5g | 17% | 42g | 210% | |
| 4 servings of almond flour (½ cup) @ 0.5 g each | 0.17 g | 2 g | ||
| 2 servings of coconut flour (¼ cup) @ 2 g each | 0.33 g | 4 g | ||
| 2 servings of butter, unsalted (2 tbsp) @ 7 g each | 1.17 g | 14 g | ||
| 2 servings of large egg (2 x) @ 1.5 g each | 0.25 g | 3 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 3.5 g each | 0.58 g | 7 g | ||
| 4 servings of lily's dark chocolate chips (¼ cup) @ 3 g each | 1 g | 12 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 43mg | 14% | 520mg | 173% | |
| 2 servings of butter, unsalted (2 tbsp) @ 30 mg each | 5 mg | 60 mg | ||
| 2 servings of large egg (2 x) @ 210 mg each | 35 mg | 420 mg | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 20 mg each | 3.33 mg | 40 mg | ||
| 85mg | 4% | 1020mg | 44% | |
| 2 servings of coconut flour (¼ cup) @ 28 mg each | 4.67 mg | 56 mg | ||
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 40 mg each | 17.76 mg | 213.12 mg | ||
| 2 servings of baking soda (½ tsp) @ 300 mg each | 50 mg | 600 mg | ||
| ⅓ serving of xanthan gum (1 tsp) @ 10 mg each | 0.28 mg | 3.33 mg | ||
| 2 servings of large egg (2 x) @ 70 mg each | 11.67 mg | 140 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.03 mg | 0.4 mg | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 5 mg each | 0.83 mg | 10 mg | ||
| 17g | 6% | 208g | 75% | |
| 4 servings of almond flour (½ cup) @ 3 g each | 1 g | 12 g | ||
| 2 servings of coconut flour (¼ cup) @ 8 g each | 1.33 g | 16 g | ||
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 3 g each | 1.33 g | 15.98 g | ||
| 1 serving of lakanto powdered monkfruit sweetener (¼ cup) @ 30 g each | 2.5 g | 30 g | ||
| ⅓ serving of xanthan gum (1 tsp) @ 7 g each | 0.19 g | 2.33 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.17 g | 1.98 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.04 g | 0.5 g | ||
| 12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each | 8 g | 96 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 0.4 g each | 0.07 g | 0.8 g | ||
| 4 servings of lily's dark chocolate chips (¼ cup) @ 8 g each | 2.67 g | 32 g | ||
| 4g | 15% | 49g | 175% | |
| 4 servings of almond flour (½ cup) @ 1 g each | 0.33 g | 4 g | ||
| 2 servings of coconut flour (¼ cup) @ 6 g each | 1 g | 12 g | ||
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 2 g each | 0.89 g | 10.66 g | ||
| ⅓ serving of xanthan gum (1 tsp) @ 7 g each | 0.19 g | 2.33 g | ||
| 4 servings of lily's dark chocolate chips (¼ cup) @ 5 g each | 1.67 g | 20 g | ||
| 1g | 6g | |||
| 4 servings of almond flour (½ cup) @ 1 g each | 0.33 g | 4 g | ||
| 2 servings of coconut flour (¼ cup) @ 1 g each | 0.17 g | 2 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.04 g | 0.5 g | ||
| 10g | 126g | |||
| 1 serving of lakanto powdered monkfruit sweetener (¼ cup) @ 30 g each | 2.5 g | 30 g | ||
| 12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each | 8 g | 96 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 3g | 33g | |||
| 4 servings of almond flour (½ cup) @ 2 g each | 0.67 g | 8 g | ||
| 2 servings of coconut flour (¼ cup) @ 2 g each | 0.33 g | 4 g | ||
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 1 g each | 0.44 g | 5.33 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.17 g | 1.98 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.04 g | 0.5 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 0.4 g each | 0.07 g | 0.8 g | ||
| 4 servings of lily's dark chocolate chips (¼ cup) @ 3 g each | 1 g | 12 g | ||
| 3g | 6% | 38g | 76% | |
| 4 servings of almond flour (½ cup) @ 3 g each | 1 g | 12 g | ||
| 2 servings of coconut flour (¼ cup) @ 2 g each | 0.33 g | 4 g | ||
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 1 g each | 0.44 g | 5.33 g | ||
| 2 servings of large egg (2 x) @ 6 g each | 1 g | 12 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 0.4 g each | 0.07 g | 0.8 g | ||
| 4 servings of lily's dark chocolate chips (¼ cup) @ 1 g each | 0.33 g | 4 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it 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, swerve confectioners, 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. Shape and flatten to thickness of your liking. Bake 10-12 minutes.
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Place on cooling rack for 10 minutes before eating. Enjoy!
Notes
- They taste best slightly under-baked. They will be soft and have a fudge-like texture on the inside.
Correction — August 23, 2026: The article's nutrition figures were out of date. Per-serving calories, fat, fiber, protein, and net carbs now come from the Nutrition Facts panel with the recipe, calculated from its ingredient list.
