Ingredients
I replaced half of the white flour with de-oiled almond flour. That makes the chocolate biscuits low carb (meaning lower in carbohydrates), although not quite like my low carb chocolate chip cookies. Suppose you don't pay attention to such details or value low fat cookies. In those cases, you can replace the sweetener with raw cane sugar, coconut sugar, regular brown sugar or similar.
The dough for the low calorie chocolate biscuits without sugar is delicious but relatively moist. After baking, the low fat sugarfree chocolate cookies are still a bit soft, which changes when they cool down. They don't get very crispy, though, as more gluten would be needed for that. I have also baked the cookies with 120g wheat flour and 40g almond flour, which made them crispier (but not really low carb anymore).
When you eat these chocolate biscuits, you hardly notice that they are low in calories. Only the slightly "fresh" taste typical of erythritol is somewhat recognizable. In other similar recipes like these or these, I have used half erythritol, and half xylitol for sweetening because of this. That is, of course, also possible here.
How to make the Low Carb Chocolate Cookies
Let's start by mixing the cocoa powder with a bit of hot water (about 30 ml) to a thick paste. Now, mix butter and erythritol, add eggs, and beat the mixture until slightly creamy.
Next step: Preheat the oven to 350°F/175°C and line a baking sheet with baking paper. Add flours and baking powder and mix everything thoroughly with the cocoa paste. Note: If the dough is extremely moist, add an extra teaspoon of almond flour. However, it tends to belong moister. Using two spoons, place mounds on a baking sheet.
Then, bake the cookies for 12-15 minutes. When you take them out of the oven, they will still be soft but firm up.
Top Tip
Erythritol is a so-called sugar alcohol (but without sugar and alcohol) and calorie-free. According to nutritional information, it has a similar amount of carbohydrates as sugar, but no carbohydrates that the body can utilize, i.e. convert into energy.
Recipe Card
Low Carb Chocolate Cookies
Ingredients
- 30 grams (⅓ cup) baking cocoa, mixed with a bit of hot water to a paste, about 30ml
- 2 eggs, medium
- 30 grams (2 tablespoons) butter, soft; alternatively coconut oil
- 110 grams (⅔ cup) erythritol, or about 90 grams cane sugar
- 60 grams (½ cup) almond flour, de-oiled
- 60 grams (½ cup) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon (⅓ teaspoon) ground vanilla
Instructions
- Mix the cocoa powder with a bit of hot water (about 30 ml) to a thick paste. Mix butter and erythritol, add eggs, and beat the mixture until slightly creamy. Preheat the oven to 350°F/175°C and line a baking sheet with baking paper.
- Add flours and baking powder and mix everything thoroughly with the cocoa paste. If the dough is extremely moist, add an extra teaspoon of almond flour; however, it tends to belong moister. Using two spoons, place mounds on a baking sheet.
- Bake the cookies for 12-15 minutes. They will still be soft when you take them out of the oven, but they will firm up.
Notes
- The low carb chocolate chip cookies are perfect for diabetics because erythritol does not affect blood sugar or calories.
- The slightly cool taste of erythritol can be reduced by using half xylitol.
Ingredient substitutions
Variations
There is an alternative that is lower in carbohydrates and sugar: 120g wheat flour and 40g almond flour, plus 70g erythritol and 40g coconut blossom sugar. The rest of the ingredients remain the same.
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