Have you ever, EVER, had enough of chocolate? Or chocolatey stuff? Obviously, if your answer were yes, you wouldn't even be answering this question in the first place. While chocolate fudge is a big thing among chocolate lovers, we've decided to turn it up a notch and make keto chocolate fudge cookies!
First off, do not be fooled by the name. Unfortunately, you cannot take our "easiest-peasiest" Keto Chocolate Fudge recipe and use leftovers for baking the cookies. Anyhow, you're not looking at a demanding recipe. These cookies will make your cold days warm and your possibly low mood high.
Thus, get those few keto-friendly ingredients ready and bring the warm chocolate scent atmosphere into your home!
What ingredients should you use?
Firstly, I believe that a keto chocolate adorer should pretty much have the basic ingredients at home at all times. No judging if you don't, but you might want to consider stacking on cocoa powder, a keto-friendly sweetener, and almond flour, at least. If the sweetener you've got is granulated, take a coffee grinder or such, and turn it into a fine powder. These are the three essential ingredients that have relatively long shelf lives.
Talking about good shelf life, if you're a more or less experienced baker, you might as well have baking powder and dark baking chocolate chips at hand.
Last but definitely not least, heavy cream is the one fresh ingredient that might make you run to the nearest grocery store.
What equipment will you need?
An oven is a must. A baking sheet, a bowl, and a spoon should need no mention, but if you wish, using an electric hand mixer might make a couple of steps easier for you. But a spoon, a fork, or a rubber spatula will do.
A small cookie scoop is a fancy tool for an ordinary household to have, and can easily be replaced with a small spoon.
How to make Keto Fudge Cookies
After you've done lining a baking sheet with parchment paper, turn the oven on and preheat it to 325°F (165°C). Prepare your ingredients: 1 cup of almond flour, ¼ cup of heavy cream, 3 tablespoons of powdered keto-friendly sweetener, 2 tablespoons cocoa powder, ¼ cup dark baking chocolate chips, ⅛ teaspoon baking powder, and ¼ teaspoon salt.
Sieve almond flour, cocoa powder, powdered sweetener, baking powder, and salt into a bowl. Combine well.
Add in heavy cream and mix. Use either a spoon, fork, a rubber spatula, or an electric mixer. The dough that forms will be fudgy.
In the end, using a spoon or a rubber spatula, mix in dark baking chocolate chips.
Use a small cookie scoop or a small spoon to make 10 cookie balls and place them on the parchment-lined baking sheet. Keep about an inch between cookies. They will not grow in size, but the room around the cookies will allow the hot air to surround them well.
Bake for 10 to 13 minutes. The cookies should not be fudgy on the outside but will remain so on the inside. The longer the baking, the less fudgy cookies will turn out.
Once done, let the cookies sit and cool for approximately 25 minutes. Dust them with some more powdered sweetener, serve and enjoy!
How to store
I, personally, wouldn't bake these cookies more than one day in advance.
If 10 pieces are too much for you and your party, keep the keto chocolate fudge cookies in an airtight container and keep them at room temperature for up to three days.
Alternatively, you can keep them refrigerated for a few more days, but that wouldn't be my advice as they will lose the original texture. I also advise against freezing them because cookies, especially these, are all about enjoying freshly made.
Flavoring tips
The most dominant flavor in this recipe is by no means chocolate. Salt is used to enhance the chocolate flavor. If you, for some reason, wish to mellow down the chocolate flavor by a notch, avoid the salt.
In addition to salt, if you are brave enough and feel adventurous, be my guest and add some red hot chili powder to the mix! Yes, quite a few people, including me, just love the chocolate and hot chili combination!
Replacing ingredients
If you wish to make this recipe vegan-friendly, use coconut cream instead of heavy cream.
If allergic to almonds, try to find an adequate replacement like sesame flour. I wouldn't recommend using coconut flour as it soaks up too much liquid and the final fudge cookies texture is quite different than intended even if you scale down the coconut flour or scale up the heavy cream.
If you don't have dark baking chocolate chips at hand, you're in for a tad more work. Take dark chocolate of choice (the percentage of cocoa parts the more keto-friendly) and chop it up with a knife or help yourself with a small S-blade processor.
Keto Chocolate Fudge Cookies
Ingredients
- 1 cup almond flour
- ¼ cup heavy cream
- 3 tbsp powdered sweetener
- 2 tbsp cocoa powder
- ¼ cup dark chocolate chips
- ⅛ tsp baking powder
- ¼ tsp salt
- powdered sweetener - for dusting
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Sieve almond flour, cocoa powder, powdered sweetener, baking powder, and salt into a bowl. Combine well.
- Mix in heavy cream until fudgy dough forms.
- Mix in dark baking chocolate chips.
- Using a small cookie scoop or a small spoon, form 10 cookie balls and place them on the parchment paper-lined baking sheet. Keep thee cookies about an inch apart.
- Bake for 10 to 13 minutes.
- Let cool for approximately 25 minutes and dust with powdered sweetener before serving. Enjoy!
Nutrition
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