Low Carb Double Chocolate Fudge Cookies

Low Carb Double Chocolate Fudge Cookies


15 minutes

12 servings


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
2 eggs
1tsp vanilla
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
Nutritional Information
102 Calories
6g Total Fat
-2.5g Net Carbs
1.5g Protein


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.