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Best Low Carb Chocolate Cookies

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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.

Try these today. The easiest recipe for Best Low Carb Chocolate Cookies with only 2.7g net carbs. They are gluten free, grain free, low carb and no added sugar. | ditchthecarbs.com

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 Tweet

I 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.

Try these today. The easiest recipe for Best Low Carb Chocolate Cookies with only 2.7g net carbs. They are gluten free, grain free, low carb and no added sugar. | ditchthecarbs.com

Try these today. An incredibly simple recipe for Best Low Carb Chocolate Cookies. They are gluten free, grain free, low carb and no added sugar. | ditchthecarbs.com
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3.64 from 73 votes

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?
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Cakes and desserts
Diet: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Low-carb chocolate cookies
Servings: 14
Total Carbs: 6.7g
Fibre: 4g

Ingredients

Metric - Cups/Ounces

Instructions

  • Mix the softened butter, sweetener and cocoa together until smooth.
  • Add all other ingredients and mix well.
  • Roll mixture into 14 small balls, then place on a baking tray lined with baking paper. Press down with a fork.
  • Bake at 180C/350F for 15-20 minutes.
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Nutrition Facts
Best Low Carb Chocolate Cookies
Amount Per Serving
Calories 217 Calories from Fat 183
% Daily Value*
Total Fat 20.3g 31%
Total Carbohydrates 6.7g 2%
Dietary Fiber 4g 16%
Sugars 1.8g
Protein 4.9g 10%
* Percent Daily Values are based on a 2000 calorie diet.
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Try these today. The easiest recipe for Best Low Carb Chocolate Cookies with only 2.7g net carbs. They are gluten free, grain free, low carb and no added sugar. | ditchthecarbs.com

 

 

 

 

 

 

 

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Comments


  1. Yumm!!I made this recipe the other night and they were delicious!couple things thougj,i added 1 more Tbsp of erythritol and 1 tsp of vanilla extract.I didnt have medium eggs so i used 2 large eggs.Baked for 20 minutes and turned out chewy and yummy!Will mkenit again!

    Reply

  2. So I have not rad all the comments to see if anyone else noticed this but you have the US conversion wrong.
    100 g desiccated/shredded coconut unsweetened Equals 1/2 cup not 1cup

    200 g almond meal/flour Equals 1 cup not 2 cups

    Reply

    • Sorry, but I beg to differ. 200g almond flour actually = 2.08 US cups and 100g = 1 US cup. Then there is the problem of whether people scoop or pour flours/ingredients into the measuring cups. This can affect the ingredients measured by over 50% which is why it is such an inaccurate way to cook/bake. As much as I would love everyone here to cook by WEIGHT rather than cups, I give both measurements which are accurate and calculated 🙂

      Reply


  3. I wonder did you even try these cookies after you make them. I had so much “” batter that I made three different versions of the cookies the first one with one cup of almond flour since 2 Cups seemed Way excessive the second batch with an added half a cup of coconut flour those also turned out horrible so in the last batch I added another tablespoon of butter horrible so tasteless and unsweet, like eating chocolate sand! No wonder you had to decorate afterwards, the added sweetness from the icing would be the only way I can imagine these cookies being tolerable. I even added Lillys chocolate chips to some of them and it didn’t help at all! What a waste of expensive precious ingredients!

    Reply

  4. These were awesome! Especially straight out of the oven! I didn’t decorate them afterwards like in the picture. I just used a home brand cocoa powder as it was the lowest carb one I found and with my brand of ingredients it worked out to only 1.5g net carbs! Thankyou for the recipe…will be making these again for sure!

    Reply

  6. 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

    Reply

  8. 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?

    Reply

  9. Hi Libby, can I use something else instead the coconut? I am allergic and I would like to try them

    Reply

    • 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.

      Reply

  10. 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!

    Reply

  11. 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?

    Reply

  12. 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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    Reply

  17. 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!

    Reply

  19. 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!!!

    Reply

  21. Hi! what stevia does everyone use? I tried one but it tasted so yuck so i threw it out! 😉 thanks in advance:)

    Reply

  22. 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!

    Reply

  24. I love this cookie recipe!!! I just made a batch over the weekend and ate them all by myself in 2 days!!!

    Reply

  26. 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!

    Reply

    • 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?

      Reply

  31. 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.

    Reply

  32. Are the almonds measured before grinding, or after? I have almond meal, Im not grinding them myself, thanks – so LOVE your site!

    Reply

  35. 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

    Reply

  37. 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 🙂

    Reply

    • 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 🙂

      Reply

  38. 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!

    Reply

  39. 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.

    Reply

  40. 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 🙂

    Reply

    • 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.

      Reply

      • 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

        Reply

    • 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.

      Reply

  42. 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!

    Reply

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Low carb starter pack - the complete beginners' guide. 25 easy recipes, menu plan, shopping lists, easy to understand guides. | ditchthecarbs.com