Avocado Fudge Cookie

Avocado Fudge Cookie
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 34.0
  • Total Fat: 2.3 g
  • Cholesterol: 17.9 mg
  • Sodium: 31.7 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.4 g

View full nutritional breakdown of Avocado Fudge Cookie calories by ingredient
Submitted by:


A rich chocolaty Keto friendly cookie. A rich chocolaty Keto friendly cookie.
Number of Servings: 12


    3.33 oz AVACADO
    4 gram Xyla/Xylitol Natural Sweetener (1 tsp = 4 grams) (by AUSTINLOSER)
    8 tbsp Cocoa - Saco Premium (by 7TOCUDDLE)
    1 serving 1 Large Brown Egg
    .5 tsp Baking Powder
    .25 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)


Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

Dice the avocado in the peel and add to a large mixing bowl. Mash using a fork as much as possible.

Add the egg, erythritol, stevia, and salt and combine using a hand mixer until uniform in consistency.

Add the cocoa, coconut flakes and baking powder and combine once more.

Using a cookie scooper, scoop out 9 cookies onto the baking sheet. Using a spoon or your finger, spread the cookies out to your desired size preference.

Optional: Top with lilys chocolate chips or shaved bakers chocolate. Bake for 10-12 minutes, until firm.

Allow to cool for five minutes prior to handling.

Best stored in a zip top bag in the fridge up to one week. Enjoy

Serving Size: 1 cookie

Number of Servings: 12

Recipe submitted by SparkPeople user CYBRSLUG.

Rate This Recipe