Keto Mocha Fudge Cookies

Sometimes I really want a rich chocolate treat that also has a nice hint of coffee flavor.

That is why I started making these keto mocha fudge cookies when I want something sweet but still want to stay on track.

They have a deep cocoa flavor mixed with espresso, which makes them taste like a cozy coffee shop treat.

Since they are low carb and keto friendly, you can enjoy them without worrying about your daily carb limits.

I usually keep a batch of these in my kitchen for those afternoons when I need a little pick-me-up.

Why You’ll Love This Recipe

Rich Mocha Flavor – Real espresso powder boosts the chocolate to give you a true coffee shop experience.

Fudgy Brownie Texture – Cooling these cookies on the pan helps them get soft and chewy like fresh brownies.

Double Chocolate Goodness – Sugar free chocolate chunks melt into the cocoa dough for chocolate in every bite.

Recipe Ingredients

• 1 1/4 cups Almond Flour
• 1/4 cup Cocoa Powder
• 1/3 cup Powdered Allulose
• 1/4 cup Unsalted Butter, Softened
• 1 Large Egg
• 1 tablespoon Heavy Cream
• 1 teaspoon Instant Espresso Powder
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Fine Sea Salt
• 1/3 cup Sugar Free Chocolate Chunks

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Stir the instant espresso powder into the heavy cream until dissolved.

Step 3

Beat the butter and powdered allulose until creamy, then mix in the egg, espresso cream, and vanilla extract.

Step 4

Stir in the almond flour, cocoa powder, baking powder, and sea salt until a fudgy dough forms.

Step 5

Fold in the sugar free chocolate chunks.

Step 6

Scoop into 12 cookies and flatten lightly.

Step 7

Bake for 10 to 12 minutes, until the edges are set and the centers look slightly soft.

Step 8

Cool on the pan for 20 minutes for a brownie-like texture.

Tips

Dissolve the Espresso Powder Completely

I recommend stirring the espresso powder into the heavy cream until you see no dark granules left at the bottom of the cup. If the powder is not fully dissolved, you might end up with bitter spots of coffee in your cookies.

My favorite trick here is to use room temperature cream instead of cold cream. Cold liquids make it harder for the coffee crystals to melt.

Use Powdered Allulose Instead of Granular

You’ll get the best results if you stick to powdered allulose rather than a granular sweetener. Granular sweeteners do not melt easily in this type of dough, which can leave your cookies with a gritty texture.

Powdered allulose blends smoothly into the butter and egg. This is key for getting that soft, fudgy center that makes these low carb cookies taste like real brownies.

Flatten the Dough Balls Lightly

From my experience, almond flour dough does not spread out very much while baking. If you leave the dough in round balls, your cookies will end up thick and undercooked in the middle.

I recommend using the palm of your hand or the bottom of a glass to gently press each ball down. You want them to look like thick discs before they go into the oven.

More Recipes

• Keto Cheesecake Swirl Espresso Brownies
• Keto Double Chocolate Crinkle Cookies
• Keto Espresso Chocolate Chip Cookies
• Keto Espresso Chocolate Chunk Blondies
• Low Carb Espresso Chocolate Truffles

Frequently Asked Questions

Can I use erythritol or monk fruit instead of allulose?

Yes, you can use other powdered sweeteners like erythritol or a monk fruit blend in these low carb cookies. Keep in mind that allulose helps make cookies soft and chewy, so using erythritol might result in a slightly firmer cookie.

Make sure to use a powdered version of your chosen sweetener. Granulated sweeteners can leave a gritty texture in the finished cookies because they do not dissolve as easily in this dough.