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High Protein Keto Flourless Fudge Cookies

High Protein Keto Flourless Fudge Cookies - recipe card
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These rich, fudgy cookies are naturally flourless and packed with protein from whey isolate, egg whites, and Greek yogurt. The centers stay soft and gooey while the edges set to a brownie-like chew, with deep dark chocolate flavor in every bite.

Ingredients

Scale
  • 1 cup (6 oz / 170 g) sugar-free dark chocolate chips (Lily’s or similar), divided
  • 2 large egg whites (about 1/4 cup / 60 ml), at room temperature
  • 1/4 cup (2 oz / 56 g) full-fat plain Greek yogurt
  • 1/2 cup (1.6 oz / 45 g) unflavored whey protein isolate powder
  • 1/4 cup (0.7 oz / 20 g) unsweetened cocoa powder
  • 1/4 cup (1.75 oz / 50 g) granulated erythritol or monk fruit sweetener
  • 1 tsp (5 ml) pure vanilla extract
  • 1/4 tsp (1.25 ml) fine sea salt
  • 1/2 tsp (2.5 ml) baking soda
  • 1/4 tsp (1.25 ml) cream of tartar (optional, for stability)

Instructions

  1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat; set aside. If you prefer a slightly fudgier cookie, preheat to 325°F (163°C) and bake 2–3 minutes longer; the lower temperature keeps the centers softer.
  2. In a small heatproof bowl, combine 3/4 cup (about 4.5 oz / 128 g) of the chocolate chips and melt over a double boiler or in the microwave in 20-second bursts, stirring after each burst until smooth and glossy. Set aside to cool slightly for 2–3 minutes; do not let it cool completely or it will seize.
  3. In a large mixing bowl, whisk the egg whites and Greek yogurt until smooth and fully combined. Add the vanilla extract and whisk again. The mixture should look uniform and slightly thick.
  4. Whisk in the granulated sweetener until dissolved, about 30 seconds. Add the cooled melted chocolate and whisk vigorously until the batter is homogenous and shiny. If the mixture looks grainy, place the bowl over a pot of barely simmering water for 10–15 seconds and whisk until smooth.
  5. In a separate medium bowl, sift together the whey protein isolate, cocoa powder, baking soda, salt, and cream of tartar (if using). Sifting prevents lumps and ensures an even crumb.
  6. Pour the dry ingredients into the wet ingredients and fold with a spatula until just combined. The batter will be thick and fudgy. Fold in the remaining 1/4 cup (about 1.5 oz / 42 g) chocolate chips. Avoid overmixing, which can make the cookies tough.
  7. Using a 2-tablespoon cookie scoop or a spoon, drop 8 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound with the back of a spoon or your fingers to about 1/2-inch thickness; this helps them bake evenly.
  8. Bake for 8–10 minutes, until the tops are set and slightly cracked but the centers still look soft and fudgy. Do not overbake; the cookies will firm up as they cool.
  9. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. They will continue to set. Then transfer to a wire rack to cool completely.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat: Enjoy cold or microwave for 10–15 seconds for a warm, gooey center. For a protein boost, add an extra tablespoon of Greek yogurt or a scoop of unflavored protein powder, adjusting liquid as needed. If the dough is too sticky, chill for 10 minutes before scooping. Ensure all ingredients are room temperature for best results.

Nutrition

Keywords: high protein keto cookies, flourless fudge cookies, sugar free cookies, keto dessert, protein cookies, gluten free cookies, low carb cookies, chocolate fudge cookies, healthy dessert, keto baking, high protein dessert

Find it online: https://thehighproteinrecipes.com/high-protein-keto-flourless-fudge-cookies/