Sugar Free 1 Minute Fudge Cookie
This Sugar Free 1 Minute Fudge Cookie is made with simple ingredients and is low carb, keto, gluten free, grain free, sugar free and made in a minute! Just 3 net carbs!
Single Serve 1 Minute Keto Cookie
Making a single serving chocolate fudge cookie for when you’re craving some chocolate on your low carb keto diet has never been easier. This simple recipe requires just a few ingredients you probably already have at home and in one minute you’ve got a fantastic sugar free fudge cookie!
The best part about this, if you’re in need of portion control when it comes to cookies, is that it makes just one giant delicious cookie! No sharing, no leftovers and no regret or guilt! Directions are provided for microwave or oven baking.
How to Make 1 Minute Sugar Free Fudge Cookie
Ingredients
You need butter or coconut oil, unsweetened cocoa powder, almond flour or see below for making this nut free, instant espresso, salt, low carb sweetener, egg yolk and optional sugar free chocolate chips.
Directions
Add the butter to a microwavable bowl or ramekin and cook 30 seconds to melt.
Stir in the cocoa, almond flour, espresso, salt and stevia, combine well. Taste and adjust sweetener if needed.
Add in the remaining ingredients, stir well then microwave 30 seconds to 1 minute.
Allow to cool a few minutes before enjoying!
1 Minute Sugar Free Cookie FAQs
Can I make this nut free?
Yes you can make this fudge cookie nut free by swapping the almond flour with sesame seed flour or sunflower seed flour in the same amount.
Can I use a coffee mug instead of bowl?
You can certainly make this cookie in any coffee mug if you prefer. I found when testing this the shallow and wider the bottom of a bowl the better resemblance to a flat cookie you would get when typically baking on a sheet pan.
Can I make this in a ramekin?
When I made this in a 4 ounce ramekin, the cookie edges tended to curl upward and it wasn’t as pretty of a cookie as you see in the pics here but you can certainly use a ramekin. Regardless of the vessel, the taste will knock your socks off!
Can I make this cookie in the oven?
This 1 Minute Sugar Free Cookie recipe is made in the microwave, but if you’re not a fan of using the microwave preheat the oven to 350 degrees F.
Prepare the cookie ingredients and grease an oven safe ramekin or bowl. Bake for 8-10 minutes, check the center with a toothpick, if it comes out clean it’s done. Cool slightly then enjoy!
Other Recipes using more Chocolate Liquid Stevia:
Best Tips for 1 Minute Sugar Free Cookie
Tip #1 Whether you like coffee or not, the instant espresso powder simply makes the chocolate flavor even richer, I don’t suggest leaving it out but if you really hate it of course you may.
Tip #2 I love all the products Sweetleaf makes, but the chocolate liquid stevia is fabulous for this cookie, but you can also use vanilla creme, hazelnut or clear if you don’t have chocolate on hand. Please use my Sweetener Guide & Conversion chart if you want to use another sweetener.
Tip #3 Please taste your batter before adding the egg yolk then you can decide if you need to add more sweetener for your preference.
This has the texture of a real cookie through and through. If you’re not into cookies, then try my One Minute Chocolate Mug Cake instead! Or my Lemon Mug Cake if you’re not into chocolate!
One Minute Fudge Cookie (Low Carb and Keto)
Ingredients
- 1 tablespoon butter melted
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon almond flour
- .5 teaspoon instant espresso
- 1/8 teaspoon salt or just a pinch
- 1/2 teaspoon chocolate liquid stevia
- 1 egg yolk
Optional
- .5 oz sugar free chocolate chips or bar chopped
Instructions
- Add the butter to a microwavable bowl or ramekin and cook 30 seconds to melt.
- Stir in the cocoa, almond flour, espresso, salt and stevia, combine well. Taste and adjust sweetener if needed.
- Add in the remaining ingredients, stir well then microwave 30 seconds. Check center with a toothpick, if clean, it's done. If not, microwave another 15-30 seconds.
- Allow to cool a few minutes before enjoying!
Oven Directions
- Preheat the oven to 350 degrees. Prepare the cookie ingredients and grease an oven safe ramekin or bowl. Bake for 8-10 minutes. Check center with a toothpick, if clean, it's done. Cool slightly then enjoy!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Oh my! This is so rich and delicious. This def will be on my list. Soooo good!
Hello Brenda ! I just made the cookies, one in microwave (left on the pic ) and one in oven, I used instant coffee and vanilla Stevia, and the taste is the same, but I prefer the look from the one in oven, 8 minutes….Thanks for the recipe ! 😃🍪
Thank you!
Can coconut flour sub the almond flour?! I have a nut allergy and these look DELICIOUS!
Right in the post, under the FAQs is the answer to making it nut free. Coconut flour can not sub almond.
: What can I sub with the chocolate liquid stevia?
Maybe some chocolate extract and use any sweetener you like, here’s my chart:https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
Made this in the microwave, love the texture! I did not use espresso because I didn’t have any. I added pecans, and used 1 tablespoon of powdered lakanto sweetener… used what I had. Had great flavor too! Thanks for the recipe! Trying the lemon one next.
Made this in the microwave, love the texture! I did not use espresso because I didn’t have any. I added pecans, and used 1 tablespoon of powdered lakanto sweetener… used what I had. Had great flavor too! Thanks for the recipe! Trying the lemon one next.
What would the ratio of coconut flour be. Nut allergy here
Sorry I’ve not tested with coconut flour. Most often about 1/4 cup coconut flour is equal to 1 cup almond.
I don’t have espresso would instant coffee work as well do you think? I’ve been making keto mug cake for a while now but am needing a change, this looks so good!
Yes that works
I just tried this and it’s really good!!
I microwaved for 1 minute in my 900 watt microwave. I used half the cocoa powder, and omitted the espresso powder because I don’t have it. I also used Lily’s dark chocolate chips. Will make again!
Thank you so much for this easy quick recipe.
I’m allergic to eggs, what do you suggest using instead?
Is the carb count with or without the chocolate chips
Without
Any thoughts on using chocolate SF torani?
Sounds like a good idea. You’ll have to play around with how much though for personal level of sweetness.
Would I be able to use earth balance instead of butter in this recipe? My kids are dairy free.
yes that would work or even try coconut oil.
Mine is so bitter, I can’t eat it despite following the recipe closely with only 2 exceptions:
1. I don’t like the taste of espresso & left it out &
2. The chocolate liquid stevia was not available so I used ‘Chocolate Rasberry’ Sweetleaf Drops.
The cookie came out of the microwave looking just like it did going in – very, very dark.
I took one bite & had to spit it out. It left a metallic aftertaste as well being bitter.
A metallic aftertaste? I’ve no idea why you might taste that. It is supposed to be very dark in color and it is more like brownie texture. Any time something is bitter it can depend on the cocoa powder brand you’re using and also that you need a lot more sweetener for your taste buds.
Brenda ~ I am so sorry! I posted before realizing that I used ‘Lavender’ Essential Oil instead of the SweetleafDrops. Both bottles are about the same size & I didn’t even notice the difference ~ a dropper on top. The 2nd cookie was much better using Sweetleaf. You are right about my cocoa powder being bitter & will use less in the 3rd cookie. So… have a good laugh on me!
Thank you! I really appreciate you coming back to share!!
I really enjoyed this. Almost like a brownie. I used sugar free vanilla syrup as a sweetner and added a little whipped cream on top.
Thanks Christine!
I’m disappointed only because I’m not suppose to eat sugar or sugar substitutes. You’re just replacing one bad thing with another bad thing. If you find any excellent recipes which are truly “sugar” free I’d be interested.
Stevia is not a sugar substitute nor is it an artificial sweetener. It is completely naturally sugar free.
Just leave the sugarsubstitute out. I am sugar free and low carb . All the sugarsubstitutes I tried gave a reaction in my bloodsugar even erytriol and stevia I don ‘t like the taste liquid or powder. Do I desided to let it out. I use chocolade 85% with sugar (15 carb in 100 gr) I use often vanille-extract or cinnamon to trick myself so it looks like it taste sweater and my head says it is so) You get used to taste of no sugar or no sweater or no substitute.
Almonds I can ‘t use too what is used in most of the low carb recipes. I am really really really glad my friend found this site and told me about it. Now I can make something “sinful” that is good for me and don ‘t give a reaction.
This recipe I am going to het maybe in a fryingpan because I don ‘t have a microwave and the oven is so big for one cookie.
We made it as per recipe and couldn’t eat them. I think we need a little more sweetener for flavor but they burned badly. Oven may be a better option. Quite bitter but we can see these have potential.
I’d appreciate your honest opinion after you get the salt adjusted to your preference as well as cooking time with your microwave, thanks!
Same.
Can we use the whole egg, I’m not Keto but sugar free?
I’ve made it with a full egg and then tried it with just an egg white and both of those versions do not provide a fudge dense cookie which is what the egg yolk does.
Way too much salt! We were so looking forward to this for morning snack at work and couldn’t even eat them! 1/4 tsp for one cookie way too much.
Couldn’t eat them? Hmmm, I found it absolutely perfect having made them a dozen times before sharing them on my blog. But I appreciate your opinion and I will mention it in my notes and would love for you to come back and comment after you get the salt adjusted to what you prefer.
I used Himalayan salt in this and I don’t know if that’s what did it, but this was a little too salty for me. I think I’ll just do half the salt or less next time. Other than that I was pretty good! I used vanilla stevia, because I didn’t have any chocolate! I may have also put some whipped cream on top.
I had the same issue with it tasting too salty. I used only a couple of slight shakes of the salt shaker the second time, and it was much better. Also, I’ll try baking in the oven next time, I found it a little overcooked at only 45 seconds in my smaller microwave. I think playing around with it will be worth while. Thank you, Brenda!
I think everyone has a salt preference and simply adjusting the amount suggested is an easy enough fix. Also as you know all microwaves are different with levels of temp, I think adjusting to 45 seconds is a great idea. Mine were perfect at 1 minute but that’s just how mine works. Thank you!
#perfect for chasing away starvation from a low blood sugar. Hubby wasn’t as excited but he’ll come around. I used Vanilla stevia cause I didn’t have chocolate stevia and no chocolate chips this time. . Thank you Brenda !
Thanks Jennifer!
Hi. Love your recipes! Indo not have any liquid sweetners. Can the liquid sweetners be substituted with a powdered one and if so how much would need to be used? Would I need to add a bit of liquid to make up for it? Thank you so much!
You could use a powdered stevia extract, but very little, maybe just 1/8 tsp if it is pure stevia extract.
Which powdered sweetener do you plan to use to replace the stevia? If using just 1 tbsp of something like Swerve you probably wouldn’t need to add any liquid. If it does come out dry maybe add a little more butter.
Looking forward to trying this. I’ve made a deal with myself that if I want something sweet, I have to actually make it as I want it instead of having a bunch of temptations around the house. One of these would definitely satisfy a chocolate craving. Thanks