Fudgy AND brownie AND cookie AND??!!!???!

Okay, so. First of all, I want to show you the nutrition facts for these bad boys. The recipe makes 9 cookies. A serving is one.

But look:


How on Earth is something that insanely decadent looking both low-carb (less than 1g net per cookie!) AND low-cal?

I tasted these before I entered the recipe into MyFitnessPal. I ate three, and I was worried that my calories and carbs were already shot for the day.

These are freaking delicious. No. Like, seriously.

They’re gooey on the inside and crunchy on the outside. The glaze is smooth and just… yeah.

Of all of the impromptu desparate-for-chocolate keto experiments I’ve done, this one is right at the top of that list.


Whoops! I accidentally dropped one... into my mouth.

Here’s how ya make ’em!


2 T butter
1/4 c granulated erythritol
1/4 c baking cocoa
1/2 t instant coffee granules
2 T half & half
1 t imitation hazelnut extract
1/4 t liquid stevia (the kind with the erythritol in it)
1 egg
2 T coconut flour
1/4 t cream of tartar
1/4 t baking soda
1/4 t xanthan gum

In a small saucepan, combine the butter, erythritol, cocoa and coffee granules. Stir constantly over medium-high until mixture is smooth and erythritol is completely dissolve. Remove from heat. Stir in half & half, hazelnut extract and stevia. Let cool until just warm, then stir in the egg. Set aside

Sift coconut flour, cream of tartar, baking soda and xanthan gum into a mixing bowl. Pour in wet ingredients and stir until smooth. Drop two-tablespoonish blobs onto a baking sheet lined with parchment paper. Bake at 375° for 8 minutes. Turn out onto cooling rack and let cool slightly.

While the cookies are in the oven, make the glaze:

2 T half & half
1 T cocoa powder
2 T erythritol
1/8 t instant coffee granules
1 T cold butter
1/2 t imitation hazelnut extract
1/8 t liquid stevia

In a small saucepan, combine the first four ingredients. Stir over medium-high until smooth and erythritol is dissolved. Remove from heat. Stir in remaining ingredients.

Top warm cookies with glaze, and enjoy!

And there’s a BONUS: You could totally thin out the extra glaze with almond milk or whatever, and use it for hazelnut mocha chocolate milk! I tried it. It was awesome. OR, make extra, don’t thin it out, and stick it in the fridge. It’s hazelnut mocha fudge! Seriously!


10 thoughts on “Fudgy AND brownie AND cookie AND??!!!???!

  1. They are soooo good!! Everyone loved them! I did sub vanilla extract for hazelnut…will def. make them again. Thanks for sharing!

  2. I also used vanilla instead of hazelnut (I didn´t have any) and…..OMG!!! They were perfect!!!! Loved the cookie, loved the icing, loved that the erythritol wasn’t crunchy, they are perfect. Thank you so much!

  3. These were amazing! Even my very picky 9 year old son liked them and he almost always turns up his nose at my “healthy” treats. Well done on such a fabulous low carb recipe – and thanks for sharing it with us 🙂

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