These scrumptious Diabetic Friendly Double Chocolate Fudge Cookies are super fudgy and chocolatey. If chocolate fudge and a brownie got married, this would be it. Only 1 net carb per cookie which makes for a great snack or an after dinner dessert.
This is a recipe from a cookie business I used to run called OMG Snacks or Oscar Makes Good Snacks. Although I no longer run the business or sell these cookies I needed to share the recipe because they were and still are the best cookies I ever made.
If you love cookies have a look at my Low Carb Peanut Butter Chocolate Chip Cookie recipe or these Low Carb Strawberry Cookies.
These cookies are loaded with sugar free chocolate which makes them diabetic friendly, low carb and keto. They are simply the most indulgent diabetic friendly cookies I enjoy without spiking my blood sugars. This Sugar Free Oatmeal Cookies recipe is one of my favorites.
If you love chocolate as much as I do you must try this Sugar Free Hot Chocolate recipe.
our favorite
Dessert Recipes
A little dessert is a cornerstone part of a healthy, balanced diet.
Ingredients Used
These low carb double chocolate cookies were made with a blend of milk and dark unsweetened chocolates which is a great balance between the two.
- Dark and Milk Chocolate: giving a blend of both chocolates adds a unique profile that is both rich and smooth. Coco Polo chocolates were used for this recipe but you can use any low carb or sugar free chocolate. You can also swap and use all milk or all dark chocolate.
- Almond Flour: ground blanched almonds were used for this recipe keeping it much lower in carbs than using traditional flour.
- Erythritol: adding erythritol enhances the sweetness from the chocolate.
- Cacao Powder: brining more chocolatey flavours to these cookies.
- Espresso Powder: the espresso powder enhances all the flavours in these double chocolate cookies.
- See recipe card for all ingredients used in this recipe.
Steps by step instructions
How to make Diabetic Friendly Double Chocolate Fudge Cookies?
STEP 1: Using a double boiler on low heat melt the dark and milk chocolate with the butter. Preserve 24 milk chocolate chips for topping on the cookies.
While the chocolate is melting move to step 2.
STEP 2: Using a stand mixer or hand held mixer and a large bowl, mix together the almond flour and the erythritol first. Then slowly add the rest of the dry ingredients while the mixer is on low-medium speed.
I used the paddle attachment for mixing as it will work best when we add the chocolate later. You can also use a whisk attachment and then swap to the paddle once you add the chocolate.
STEP 3: Now add the wet ingredients on low to medium speed. Scrape down the sides of the bowl as needed. Next add the melted chocolate and butter to the cookie dough batter and mix on medium until well combined (about 1 minute). Scrape down bowl again and give it one last mix for 30 seconds on medium speed. Remove the bowl with the cookie dough from the mixer and set aside.
- STEP 4: Preheat oven to 350°F. Place a 24 silicone mini muffin pan on a baking sheet. Using a small cookie scoop, scoop the cookie dough batter and drop into each muffin in the silicone mold, just one scoop is needed. Then push one chocolate chip tab onto each cookie like in the photo below.
STEP 5: Bake at 350°F for 8-10 minutes. Cookies will still be very soft when out of the oven. Allow to cool completely before removing from silicone muffin pan, otherwise they will break. The cookies will become firm as they cool.
Recipe tips
Top Tip: melt the chocolate on low heat to avoid it from splitting. Once the chocolate has melted remove from heat.
Tip: Work quickly with the cookie dough batter as it will harden as it cools. Therefore, scoop out the dough into the mold first and then drop the chocolate chips in each one.
- Serving: these keto friendly cookies are best served with a warm beverage.
- Storage: store the double chocolate cookies in an airtight container in the fridge for up to 1 week. Freeze for up to 1 month. Thaw at room temperature for 10 minutes before serving.
Recipe variations
These cookies can be dipped into a variety of ingredients. Simply scoop into your hands and roll into a ball and then dredge through any of the ingredients below before placing in the cookie mold to bake. Don't forget to add the chocolate chip on top.
Here are just a few that I have tried:
- Coconut - roll each cookie dough ball through some flaked coconut for an additional flavour and texture.
- Matcha - if you love the flavour combo of chocolate and matcha you will love these cookies rolled through matcha powder before baking. Add a sprinkle of erythritol to the matcha before rolling.
- Powdered - roll each cookie dough batter through powdered erythritol for some added sweetness.
Tip: if the cookie dough batter is too soft, let it cool a few minutes and it will firm up and be ready for rolling.
Other diabetic friendly recipes you might enjoy
Frequently asked questions
Typically means when you have chocolate with added cocoa or melted chocolate.
You can try adding a couple more chocolate tabs and mix to see if that helps. You can also try adding a little bit of milk and whisk vigorously.
The chocolate used in this recipe is sweetened with stevia. Each cookie contains 2 grams of total carbohydrates. Therefore, it should not affect your blood sugars.
However, different foods affect people differently and you should always monitor your blood sugars after consuming a cookie to see how it affects you individually.
Recipe Card
Diabetic Friendly Double Chocolate Fudge Cookies
RECIPE VIDEO
Ingredients
- ¾ cup sugar free dark chocolate
- ½ cup sugar free milk chocolate
- ½ cup unsalted butter
- ¾ cup almond flour
- ½ cup granulated sweetener sugar substitute
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon espresso powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 24 chocolate chips
Instructions
- Use a double boiler on low heat to melt the dark and milk chocolate with the butter. Preserve 24 milk chocolate chips for topping.
- Using a stand mixer or hand held mixer, mix together the almond flour and the erythritol. Then slowly add the rest of the dry ingredients while the mixer is on low-medium speed.
- Add the wet ingredients on low to medium speed. Scrape down the sides of the bowl as needed. Then add the melted chocolate to the cookie dough batter and mix on medium until well combined (about 1 minute). Scrape down bowl again and give it one last mix for 30 seconds on medium speed.
- Preheat oven to 350°F.
- Using a 24 silicone mini muffin pan, scoop cookie dough batter and drop into each muffin in the silicone mold with a small cookie scoop.
- Push one chocolate chip tab into each cookie.
- Bake at 350°F for 8-10 minutes.
- Allow to cool completely before removing from silicone muffin pan, otherwise they will break. The cookies will firm up as they cool.
- Refer to the detailed video instructions below if further clarification is needed.
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Cynthia says
Do you cool the chocolate before adding it? My batter turned out very greasy and thin. It seems like it needs less butter.
Amy Liu Dong says
I love the texture of these cookies and the color makes them so enticing. Looks really delicious and is an instant favorite to our kids.
nancy says
this is perfect fudgy recipe when you want a treat but not too sweet!
Tyanne says
These were so chocolately and so soft!
MICHELLE says
Thanks for sharing the recipe Oscar!!
ihackeddiabetes says
You're welcome.