These really are the easiest little best low-carb chocolate cookies to make and are just the right size to help satisfy that sweet craving we sometimes have.
These gluten free chocolate cookies have no added sugar, wheat free, and grain free with only 2.7 net carbs.
Best Low Carb Chocolate Cookies –
My children loved them and named them the “best low carb chocolate cookies ever!” so hence the title.
I have shown 3 ways to decorate them, but I’m sure you can come up with a dozen more ideas.
The addition of some 90% dark chocolate really lifts them up and makes them look like a regular biscuit but without the sugar, bad fats and horrendous carbs. And with these little babies, you really can stop at just 1, not watch as the entire batch used to disappear before your eyes.
At only 2.7g net carbs, these amazingly low-carb cookies are on the menu this weekend.Click To TweetI think that is the real benefit of low carb baking and this way of eating. With carb heavy baking, you lose the stop signal and end up eating more and more. With low carb baking your blood sugars don’t rise, your insulin doesn’t rise and your appetite stays in control.
I don’t make sweet treats as often as I used to (that’s part of the ethos of going low carb is to give up sweet tastes) and I really savour each one.
These delicious cookies are not only sugar free, but gluten free and grain free.
Baking Products I Use
To see all the ingredients and gadgets I use in all my recipes and cooking videos, check out my Low-Carb Keto Shop on Amazon.
- I use ground almonds or almond meal
in my baking as it is cheaper than almond flour. It is not as fine as almond flour but you can use either. If you have a powerful blender, you can actually make your own ground almonds.
- I use Natvia
brand of stevia or Swerve erythritol. They are both granulated and measures spoon for spoon, although I use much less than most other recipes state. I always add a note in my recipes to add stevia (or your own sweetener of choice) to taste. Everyone is on a different part of their journey to give up sugar so what one person might taste as just right, another will taste as far too/not enough sweetness.
- Desiccated Unsweetened coconut
comes as shredded, flaked, thread and fine. Make sure it is the unsweetened variety. For making I use shredded or fine and keep the thread and flaked coconut for my grain free granola.
- Chocolate, without a doubt my favourite is Lindt 90% Cocoa
. If you can’t find this in your local store, use the highest % of cacao you can find.
- To see exactly what is in my pantry, click here.
Best Low Carb Chocolate Cookies
These are the best low-carb chocolate cookies for beginners. They are easy to make and can be decorated three ways. Hey, why not ask your children to decorate them for you?
Ingredients
- 55 g butter softened
- 4 tbsp cocoa unsweetened
- 2 tbsp granulated sweetener of choice or more, to your taste
- 100 g desiccated/shredded coconut unsweetened
- 2 eggs - medium
- 200 g almond meal/flour
- pinch salt
Instructions
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Mix the softened butter, sweetener and cocoa together until smooth.
-
Add all other ingredients and mix well.
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Roll mixture into 14 small balls, then place on a baking tray lined with baking paper. Press down with a fork.
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Bake at 180C/350F for 15-20 minutes.
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- Low Carb Cookies
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Yasminajf says
I was very excited to try this recipe but honestly everything about it sucked. It was crumbly and the consistency was so bad. I don’t understand how this ever worked for you. Such a waste of time
The type one foodie says
These are delicious!! Added a tsp of vanilla 💕👌
Jill says
Made these tonight and the flavor was good but they were extremely dry. It seemed like 2 C (USA) almond flour was way too much “dry” base for them. The 24 I made also seemed quite large compared to the ones in the pic. Did I miss something?
Lott says
Mine came out very dry too. The dough was very stiff. They are tasty, but maybe I’ll use less almond flour and dessicated coconut. Or maybe we can add an extra egg? Not sure.
The type one foodie says
Same here. I’m thinking an extra egg would be amazing.
Karla Strömberg says
Hi Libby, can I use something else instead the coconut? I am allergic and I would like to try them
Libby www.ditchthecarbs.com says
You could try and use extra ground almonds or another ground nut/seed that you can tolerate. However this would need a bit more “tweaking” of other ingredients to make sure it turns out beautifully. But that would actually be an amazing cookie indeed.
Lowcarber says
Try using psyllium husk. Very low carb and gives good results
Emily says
I’ve made these quite a few times and they never disappoint. I’ve even substituted coconut flour (50g) and they come out great! They sort of remind me of a “no-bake cookie” with the shredded coconut but mine always come out a little drier than your picture. Various flours come to different conclusions I suppose. Still delicious none the less! Thank you for sharing!
Libby www.ditchthecarbs.com says
Thank you Emily 🙂
Jennifer says
I’ve gone though so much almond meal trying to achieve a crisp cookie. Do these turn out crisp? Any suggestions on how to avoid the soft cookie syndrome? Would coconut flour be better for that?
Libby www.ditchthecarbs.com says
These are a soft (ish) cookie than a crisp one. It is difficult to find a true crispy low-carb cookie, because the crunch in cookies comes from they high sugar content! 🙁 My favourite cookie, which my children love, are my chocolate chip low-carb cookies. They are crispier than these, depending on how long you bake them for.
Janet says
These are so the bomb! I added a mixture of 60% cacao chips blended with butter on top and some walnuts or pistachios.
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Coral says
Good recipe! I used a Tablespoon (20 mls) of mixture for each biscuit. Made 26.
Jo says
Hi, so is the 6.7g carbs – is that the total for the 14 cookies or per actual cookie?
maddy says
6.7g is the total per serving and they have 2.7g net carbs per serving
Sass says
There is no serving size listed. How many cookies is a Serving?
Libby www.ditchthecarbs.com says
The recipe states ” serves 14″. It makes 14 cookies 🙂
Cathy says
Bless you for sharing this recipe I really need a little snack that’s healthy for me and tasty. Thank you.
Dominique Lodewyk says
Hi There. Can i replace with macadamia flour. have a packet in cupboard. and how much if i can
Louise says
Thanks for another delicious recipe Libby. I’ve made these cookies a few times and they are always a big hit with the hubby & kids. I find I also get quite a few more biscuits from the mix, so obviously make them a bit smaller than yours. I still find 1 cookie satisfying enough, so it just means less carbs!
Melissa says
6.7g per cookie??? Is this net?
Libby www.ditchthecarbs.com says
No, all my values are total. I wish I could stipulate that but it just says “carbs”. Just deduct the fibre = net.
Brooke says
Ok. My husband is Tyoe 2 diabetic and I am trying so hard to find what are healthy yet still yummy treats to make for him. Just made these and wow……bitter!? Followed the recipe perfectly and others as well and I’m coming up nothing but frustrated! Help me get it PLEASE!!!
Libby www.ditchthecarbs.com says
Did you add enough sweetener? I always say add to taste as everyone is on a different part of their sugar free journey so you may require a lot more than I do. Try icing them with Lindt 90% too, that is yummy and rich.
Brittney says
add some ripe mashed bananas they will add moisture and sweetness
lee says
Hi Libby,
Do you have a version that uses peanut butter and cocoa ;p
This looks great
Libby www.ditchthecarbs.com says
You could try my nut free peanut butter cookies. You can replace the tahini for peanut butter and add some cocoa powder. Yum.
ange says
Hi! what stevia does everyone use? I tried one but it tasted so yuck so i threw it out! 😉 thanks in advance:)
Libby www.ditchthecarbs.com says
I use Natvia which is a blend of stevia and erythritol, and I also am moving ore towards plain erythritol by using Swerve. Both give good results. You can see what I keep in my pantry here.
Ange says
Thanks heaps😊
shoequeenhealthy says
I came across your recipe, and made these for my mother-in-law for Mother’s Day and they were a big hit! I’m making them again today for me and the hubby, because our taste test cookie for her batch really impressed us. Thank you for the fantastic recipe!
SweetMelissa says
Loving your recipes. I have got to give props on many of these. These were great. Thank you!
Stella G, Bacon says
I love this cookie recipe!!! I just made a batch over the weekend and ate them all by myself in 2 days!!!
Sandri.H. says
Just saw these on your Instagram. Excited to make them as a Vday gift for my husband 😀
Libby www.ditchthecarbs.com says
Remind him how lucky he is 😉
Dee says
I’m a novice when it comes to baking so can you pls tell me when do you add the chocolate and nut on top of the cookie? Once it’s done? :(((
Libby www.ditchthecarbs.com says
Yes. Bake the cookies then when cooled, add frosting/icing and decorate any way you like. Great news that you are beginning to cook. That is awesome. Libby.
Brooke says
Hey Libby….how do you make your icing? I’ve got a Lindt 90% cocoa bar.
Libby www.ditchthecarbs.com says
The icing you see is just melted Lindt 90%. Really quick and easy to do, and because it is so dark and rich, you don’t need too much.
happyspot says
Another delicious recipe – and so quick to make!! I’ve got a 3 week old baby so these were perfect to whip up quickly while she napped and kept me away from the naughty chocolate bars! Love the richness of them – didn’t have any dark choc to hand so kept them plain, still v tasty. Thanks for the recipe Libby!
Libby www.ditchthecarbs.com says
Congratulations on your new baby, such a busy but delightful time. I’m so glad you loved these. I’ll see if I can come up with some other delights for you 🙂
aspen specialty foods says
Thats Helpful, I really Like almond and coconut, I should have try one
Nancy says
These are fantastic!! I’d been looking for a good chocolate cookie! They definitely made the cut 😊
Libby www.ditchthecarbs.com says
Brilliant!
Cecizulu says
Can i use coconut oil insted of butter?
Libby www.ditchthecarbs.com says
Sure but you may ned to add a pinch of salt and some other favouring such as vanilla? The butter tends to add a lovely creaminess whereas the coconut oil can be a bit bland sometimes. It is easy to fix by just being aware of it, taste the mixture and adapt the recipe accordingly to your taste. How about adding some chopped walnuts too?
Deniseregina says
Did I miss something? I don’t see instructions for the toppings and/ or the chocolate.
Libby www.ditchthecarbs.com says
The chocolate is just melted chocolate high % drizzled, dipped or added walnuts as per pictures 🙂
deniseregina says
That’s easy! Thanks
Diana says
I like coconut palm sugar. Its all natural and its 4 grams carb per tsp. Its very sweet and I use one T for an entire muffin recipe and it’s perfect.
Hkwdesign says
Are the almonds measured before grinding, or after? I have almond meal, Im not grinding them myself, thanks – so LOVE your site!
Libby www.ditchthecarbs.com says
I buy ground almonds instead of almond flour because it’s cheaper. You can easily use almond meal (I can’t be bothered grinding them myself either 😉 )
Michael Sherman says
I cooked your low carb chocolate cookies, very easy and a great treat, thanks for the recipe
Jennifer says
These look sooooo yummmmmyyyyy. Do they freeze okay so I don’t eat the whole batch in one sitting? haha!
Libby www.ditchthecarbs.com says
I’m sure they would, ours never hang around long enough with a family of 5. Just pop in an airtight container and have layers of baking paper in between to stop them sticking to each other.
Lou Price says
Hi Libby,
am uk based just switching to LCHF based diet, and looking for recipes etc. Have signed up for the newsletter, and building a shopping list for my sweet tooth, but have a question…..what can I use in place of coconut? Unfortunately I do have a strong allergy to coconut, both ingested and applied ( makes me Drunk, and beaks my skin so it weeps), however I am fine with all other nuts! So in dire need of a coconut substitute for these recipies, xxx
Libby www.ditchthecarbs.com says
That is difficult as so many recipes call for coconut in place of wheat and grains. You can try my keto brownie. It has coconut oil but no desiccated coconut or coconut flours. If you cannot tolerate the coconut oil, you can replace it with butter instead.
Simon Rosser says
Anything you can swap the almond for in the case of a nut allergy? (Allergy to all nuts unfortunately!)
Libby www.ditchthecarbs.com says
You can use seed flours which are coming onto the market such as pumpkin/sunflower. Some other nut free baking treats you may like are Nut Free Keto Brownie and Grain Free Granola Bars, but use a mixture of seeds, not nuts to make them. 🙂
Romina says
Almonds are seeds ☺️
Yvette says
Libby, I so love your page, I am really inspired and motivated by it. I have tried only two of your recipes so far, and the first went straight to the bin, we just couldn’t handle the taste of stevia (not your recipe’s problem!). I have just made a batch of these, I do think they are a bit over-sized as they are quite dry. They will not make a good lunch box addition as they really do need cream (or milk if you have enough carbs left). It is only very early days for me, I don’t bake as a rule, but I am going to plough through most of your ideas and suggestions, because I want to free my kids of their carb addiction. Thank you for all of your ideas, you are super at this!! LOL, no, really 🙂
Libby www.ditchthecarbs.com says
He he, I think your comment is a compliment 😉 It does take a while to get used to how much stevia to use and which brand you like. For example I don’t get on with the liquid drops whereas others swear but them. Always add a small amount, taste, then you can always add more. The ingredients we use are too good to muck them up. I’m so glad your working your way through my recipes, my children’s favourite at the moment is the keto brownies because they can all take them to school because they’re nut free – yay. Another goodie is the ham cups and bacon quiche for their lunch boxes. Good luck 🙂
Sharon says
I made these, but swapped the almond meal for hazelnut meal (almond allergy), and the sweetener I used was 1 TBSP of a “stevia baking blend” plus 1 packet of stevia. I LOVE THESE. They came out not very sweet at all, but I strangely love them that way. They have a wonderful, meaty heft to them, a great consistency, and I’m just in love. Thank you for sharing your recipes!
Colleen McOwen says
You can roll this into a log. Then slice into thinner biscuits, for a crispier variety. But be sure to watch they don’t burn. dependant on oven temperatures.
Libby www.ditchthecarbs.com says
Thanks Colleen for the tip. I like the idea of thinner biscuits.
louisew says
These are truly delicious, I ate 3 for lunch! So much for only needing one! The kids weren’t too happy but this is only our first week of ditching the carbs. So taking it slowly slowly, lunchbox first, brekky second 🙂
Libby www.ditchthecarbs.com says
Ha ha, funny how biscuits ‘disappear’ from the kitchen 😉 Once you have gone low carb for a while, your appetite changes, this is what I have welcomed more than anything. For some lunchbox ideas take a look at my post showing 1 month of my children’s lunch boxes and for breakfast, start with something simple as scrambled eggs then maybe try the grain free granola and serve with berries and unsweetened yoghurt or cream – happy days ahead.
louisew says
I’ve been loving your lunch box ideas, have decided to cut the sugar out primarily especially for my fussy 2 yo, I made the choc smoothie for brekky today, but put too much cocoa in..experimenting with these ingredients at the moment, I will eat anything…my kids not so much, but their lunch boxes are exemplary now 🙂 thank you so much xx
Christa says
Hi Libby, can I replace the ground almonds with coconut flour ? Almonds are so expensive now.
Libby www.ditchthecarbs.com says
You could try but coconut flour has totally different properties. It will thicken like flour would and won’t go crispy like almonds do. I use ground almonds as they are so much cheaper here than almond flour. Maybe look for linseed, LSA etc or even grind your own almonds if your blender is powerful enough.
9andahalfdigits says
Would it be possible to used refined coconut oil or something in place of the shredded coconut? I really dislike the taste of coconut, so any substitution suggestion here would be greatly welcome!
Libby www.ditchthecarbs.com says
No the shredded coconut is dry, shredded and part of the make up of the biscuit whereas coconut oil is completely different. You may want to try my nut free peanut butter cookies as these chocolate cookies are heavily based on coconut so you may not like them.
lowcarbdiabeticJan says
These look delicious Libby and something many will enjoy.
I like the 90% Lindt dark chocolate too …
All the best Jan
Libby www.ditchthecarbs.com says
I love it both because it is incredibly low in carbs, but also because I actually savour the 1 or 2 pieces I nibble on rather than inhaling a block of dairy milk 😉
nevanya says
Is this biscuit crunchy?
Libby www.ditchthecarbs.com says
Not as crunchy as a regular biscuit because it si the sugars and the gluten that make the crunchy and the chewy textures.
Aletta says
Sounds great. Could I use almond flakes instead of the coconut?
Libby www.ditchthecarbs.com says
Probably not as the dessicated/shredded coconut helps keep the mixture together and almond flakes won’t have that property.
Theresa says
These look awesome. Thanks!
Theresa says
I noticed that for 1 cookie that it says there’s 20.3 g of fat.
Libby www.ditchthecarbs.com says
Yes, that is from the butter, almonds and coconut. They’ll keep you nice and full and you’ll be able to stop at 1 or 2 🙂
Chanelle McLennan says
These look awesome! Going to make them with my daughter after school 🙂
Lila Vagana says
Yayyyy thank you. Can’t wait to try tonight <3
Lila Vagana says
Yayyyy thank you <3