Description
Decadent, fudgy cookies that skip the flour but keep all the chocolatey goodness. Low-carb, sugar-free, and just about 95 calories each.
Ingredients
Scale
- ⅔ cup powdered, sugar-free sweetener (127 g)
- ⅓ cup Dutch-processed cocoa powder (27 g)
- ½ teaspoon baking soda (3 g)
- ¼ teaspoon salt (1.5 g)
- ½ cup unsweetened creamy peanut butter or your preferred nut/seed butter (128 g)
- 2 large eggs
- ¼ cup sugar-free chocolate chips (56 g)
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the powdered sweetener, Dutch cocoa, baking soda, and salt until evenly blended.
- Add the peanut (or chosen) butter and the eggs to the dry mix. Stir vigorously until a cohesive, slightly sticky dough forms.
- Fold in the sugar-free chocolate chips so they’re distributed through the dough.
- Drop tablespoon-sized mounds (about 1 inch across) onto the prepared sheet, leaving ~3 inches between each. Wet your fingers and gently press each mound to slightly flatten and smooth the tops.
- Bake for 7–8 minutes. The centers may look a bit soft when you pull them out—that’s correct. They’ll firm up as they cool, so avoid overbaking.
- Let the cookies rest on the pan a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
Quick tips: use powdered sweetener (not granulated) for the best texture, and don’t overbake—take them out when the edges set but centers still look soft.
Nutrition
- Calories: 95kcal
- Sugar: 1g
- Sodium: 107mg
- Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0.003g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 27mg