Try these sugar-free cocoa cookies made with almond flour, coconut flour, and unsweetened cocoa. Perfect for low-carb diets.
Equipment
- Convection oven
Ingredients
- 1 cup almond flour
- 1 tbsp almond flour reserve for shaping the dough
- ¼ cup coconut flour or oat flour if needed
- 2 tbsp erythritol or stevia, adjust to taste
- 1½ tbsp unsweetened cocoa powder
- ½ tbsp baking powder
- 1 pinch sea salt
- 10 natural peeled almonds
- ¼ cup water
- ¼ tsp vanilla extract
- 1 egg
- 30 g butter melted (or coconut oil)
Instructions
Beat the egg and mix it with the vanilla extract.
Melt the butter or coconut oil in the microwave (1 minute at 180W is enough).
Warm the water and dissolve the erythritol in it, then combine with the egg and vanilla mixture.
In another bowl, combine all the dry ingredients, reserving 1 tbsp of almond flour for later.
Mix the wet and dry ingredients together until a dough forms. If it feels sticky, use the reserved almond flour when shaping.
Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
Using a tablespoon as a measure, scoop dough onto the tray and shape into cookies with your fingers. Press a whole almond on top of each cookie.
Bake at 180°C (350°F) for 12 minutes. Flip them over and bake for another 4-5 minutes.
Allow to cool on a wire rack before serving.
Nutrition
Calories105 kcal
Carbohydrates10 g
Protein4 g
Fat7 g
Saturated fat1 g
Cholesterol16 mg
Sodium103 mg
Potassium26 mg
Fiber3 g
Sugar2 g
Vitamin A24 IU
Calcium73 %
Iron1 mg
