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A stack of thick, dark chocolate keto flourless fudge cookies with melted sugar-free chocolate chips.

Keto Flourless Fudge Cookies (High Protein)

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Calories: 181
Ingredients Method

Ingredients
  

  • 1 cup creamy almond butter (unsweetened)
  • 2 scoops (approx. 60g) chocolate whey protein isolate
  • 1/2 cup Dutch -processed cocoa powder
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 1 large egg , room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/3 cup sugar -free dark chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk the egg, vanilla extract, and granulated sweetener until well combined.
  3. Add the almond butter to the egg mixture and stir vigorously until the mixture is smooth and fully emulsified.
  4. Sift the chocolate protein powder, cocoa powder, and sea salt into the wet ingredients.
  5. Fold the dry ingredients into the wet mixture using a spatula until a thick, sticky dough forms; ensure no dry protein powder pockets remain.
  6. Gently fold in the sugar-free chocolate chips.
  7. Using a cookie scoop or tablespoon, portion the dough into 12 equal-sized balls (approximately 2 tablespoons each) and place them on the prepared baking sheet.
  8. Slightly flatten each ball with the palm of your hand or the back of a spoon, as these cookies will not spread significantly during baking.
  9. Bake for 8 to 10 minutes. The cookies will look slightly soft and underbaked in the center but will set upon cooling.
  10. Remove from the oven and allow the cookies to cool on the baking sheet for at least 15 minutes before transferring to a wire rack. This cooling phase is critical for the structural integrity of flourless cookies.