Fudgey Keto Brownie Cookies
Rich chocolate cookies that are dense and fudgey like your favourite childhood brownies.
- 2 tbsp butter 30g, softened
- 1 egg room temperature
- 1 tbsp truvia or 3 additional tbsp splenda
- 1/4 cup splenda or another sweetener
- 1/8 tsp blackstrap molasses optional, creates the illusional flavour of brown sugar
- 1 tbsp vitafiber syrup 15g, helps immensely with texture!
- 1 tsp vanilla extract
- 6 tbsp sugar-free chocolate-chips ** 90g, I use Krisda or Lily’s Chocolate
- 1 tsp butter 5g
- 6 tbsp almond flour 42g
- 1 tbsp cocoa powder 6g
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp xanthan gum optional, helps with texture
- 1/4 cup chopped pecans 30g, optional
- 1 tbsp sugar-free chocolate-chips **
- In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
- In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
- Beat the melted chocolate into your egg/butter mixture until smooth.
- Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
- Place your batter in the freezer for 7-8min and preheat your oven to 350*.
- Spray or grease a large baking sheet with oil.
- Drop the batter by heaping tbsp’s onto the cookie sheet.
- Lightly flatten each with the back of an oiled spoon.
- Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
- Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
- Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!
*You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda. **You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe. Links to ingredients I used: