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Keto Flourless Fudge Cookies - Rich, Chewy, and Naturally Gluten-Free

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups powdered erythritol or powdered allulose (or a blend), sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon espresso powder (optional, boosts chocolate flavor)
  • 2 large egg whites, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted and slightly cooled (or coconut oil)
  • 1/2 teaspoon baking powder (optional for slightly puffier cookies)
  • 1/3 cup sugar-free chocolate chips or chopped sugar-free chocolate
  • Flaky sea salt for topping (optional but highly recommended)

Method
 

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps the cookies release cleanly and prevents over-browning.
  2. In a large bowl, whisk together the powdered sweetener, cocoa powder, sea salt, espresso powder, and baking powder (if using). Sifting matters here—it keeps the batter smooth and helps the cookies bake evenly.
  3. Add the egg whites, whole egg, and vanilla. Stir with a spatula until a thick, glossy batter forms. It will look more like brownie batter than cookie dough—this is right.
  4. Stir in the melted butter until just combined, then fold in the sugar-free chocolate chips. The batter should be scoopable and glossy, not runny. If it’s too thick, add 1 teaspoon of water. If it’s too loose, sift in 1-2 teaspoons more cocoa.
  5. Use a tablespoon or small scoop to portion the batter into 1 1/2-inch mounds, spaced about 2 inches apart. The cookies spread, so give them room.
  6. Lightly sprinkle each mound with a pinch of flaky sea salt. This makes the chocolate pop and balances the sweetness.
  7. Bake for 9–11 minutes, rotating the trays halfway through. They’re done when the tops are shiny with a few cracks and the edges look set, but the centers still feel soft.
  8. Cool on the baking sheet for 10 minutes before moving to a rack. They’re fragile while hot but firm up as they cool.
  9. Let them cool completely for the fudgiest texture. If you like them warmer, wait at least 5 minutes so they don’t fall apart.