Ultimate Keto Fudge Cookies with Secret Gooey Centers

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Set aside.
2. 2

   In a medium-sized microwave-safe bowl, melt the butter (or coconut oil). Once melted, add the powdered erythritol blend and whisk until well combined and the sweetener begins to dissolve. The mixture should be smooth.
3. 3

   Add the eggs one at a time to the butter-sweetener mixture, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
4. 4

   In a separate small bowl, whisk together the unsweetened cocoa powder and sea salt.
5. 5

   Gradually add the dry cocoa mixture to the wet ingredients, mixing with a spatula or spoon until just combined. The dough will be thick, glossy, and sticky.
6. 6

   Take about 1.5 tablespoons of dough for each cookie. Flatten it slightly in your palm and place 3-4 sugar-free chocolate chips (or a small chunk) in the center. Carefully fold the dough around the chocolate, forming a ball and ensuring the chocolate is fully enclosed.
7. 7

   Arrange the dough balls about 2 inches apart on the prepared baking sheet. Gently press down on each ball slightly to flatten the tops just a little.
8. 8

   Bake for 10-12 minutes. The cookies will look set around the edges with crackled tops, but the centers will still appear soft and gooey. Do not overbake!
9. 9

   Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 10-15 minutes. This is crucial for them to set properly without falling apart. They will firm up as they cool.
10. 10

    Carefully transfer the cooled cookies to a wire rack to cool completely, or enjoy them warm for the ultimate gooey center experience.