Gluten Free Keto Friendly Chocolate Fudge Cookies

Gluten Free Keto Friendly Chocolate Fudge Cookies

Gluten Free Keto Chocolate Fudge Cookies

This recipe is designed to teach everyone how to make chocolate fudge cookies that are gluten free and keto friendly

Course Dessert
Prep Time 5 minutes
Cook Time 12 minutes
Servings 36 cookies

Ingredients

  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 3/4 tsp xanthan gum
  • 1/2 cup cocoa powder
  • 1 1/3 cups monkfruit sweetener or sweetener of choice
  • 1/4 tsp salt
  • 3/4 cup butter, melted and cooled
  • 1 1/2 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1/2 tsp apple cider vinegar see notes
  • 1/2 tsp baking soda
  • 1/2 cup chopped chocolate or chocolate chips of choice http://janetsdeliciouslowcarbkitchen.com/how-to-make-low-carb-chocolate/

Instructions

  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper

  2. In a large mixer bowl whisk together almond flour, coconut flour xanthan gum, cocoa powder,monkfruit sweetener, and salt until fully combined and no lumps are in the flour

  3. Add melted and cooled butter, vanilla extract, eggs and apple cider vinegar (if using, see notes) Beat on low 20-30 seconds or until fully combined and no dry ingredients are in the bowl

  4. Scrape down the sides and push all the dough to the center of the bowl. Let dough sit for 3 minutes to allow the coconut flour to absorb some of the moisture and the xanthan gum to begin binding

  5. Give dough a gentle stir to make sure the dough has slightly thickened and the ingredients is binding together. Add baking soda and beat on low for 10-15 seconds or until the baking soda is combined and fully distributed throughout the dough

  6. Scrape dough the sides of the bowl and gently fold in the chopped chocolate until the chocolate is fully distributed throughout the dough

  7. Scoop dough 1-1 1/2 TBS at a time onto prepared baking sheets. Shape scoops into tight balls and bake for 10-12 minutes or until slightly dark around the edges. COOKIES WILL BE SOFT BUT WILL FIRM UP AS THEY COOL.

  8. Let cookies cool on the baking sheet for 10 minutes or until firm enough to transfer to a wire rack. Allow to cool completely on wire racks before storing. Store in an airtight container at room temperature.

Recipe Notes

If using natural cocoa powder omit the apple cider vinegar. If using Dutch processed cocoa powder keep the apple cider vinegar.

This recipe yields about 36 cookies. Serving size equals 1 cookie

1 cookie contains about 1 gram of net carbs



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