These double chocolate chip fudge cookies will be your new go to cookie! We’re talking big, sweet, melty chocolate, ultra fudgey, low carb goodness! Say whaat!?
Warm + Chocolate = Taste best straight out the oven!
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 the 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?
Something to keep in mind:
It’s important that you first mix together dry ingredients in one bowl (except the sweetener) and then wet ingredients with sweetener in a separate bowl. Then combine together.
Sometimes we get ahead of ourselves and throw everything together in a bowl and start mixing. After all, it will all get mixed together anyway, right?
Well, baking really is a science, as silly as it may sound. Mixing your dry ingredients first will distribute your rising agents evenly with the other ingredients. In other words, you will end up with softer and fluffier sweets!
Combining both coconut and almond flour makes such a difference. The two flours, though both delicious, are very different. Coconut flour is very absorbent. Just a little bit will soak up a lot of your wet ingredients. In my opinion, coconut flour provides the cookies with a better texture. Almond flour on the other hand is not as absorbent. Combining the two ensures that your cookies are not too dry and have a good texture.
10 minutes is all it takes!
You’ll want these cookies to be slightly under baked. That way, they will be soft and fudgey on the inside. If you bite into these right after they come out of the oven, you might think you bit into a lava cake. The texture is so soft and moist!
Nutrition (per cookie) Makes 12
Calories: 101.5.5 | Fat: 6g | Carbs: 3.g | Fiber: 2.5g | Protein: 1.6g | Net Carbs: 1.4g
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Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
These double chocolate chip fudge cookies will be your new go to cookie! We’re talking big, double sweetness, melted chocolate goodness, ultra fudge low carb cookies!
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/3 c unsweetened cocoa powder
- 1/4 c swerve confectioners
- 1/2 tsp baking soda
- Pinch of salt
- 1 tsp xanthan gum
- 2 tbs melted unsalted butter
- 2 eggs
- 1tsp vanilla
- 1/2 cup monk fruit, or sweetener of choice
- 2 tbs heavy cream
- 1/4 C 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!
- Serving Size: Makes 12
- Calories: 101.5
- Fat: 6g
- Carbohydrates: Net Carbs: 1.4g
- Fiber: 2.5g
- Protein: 1.6g