Sugar-Free Cocoa Cookies
Try these sugar-free cocoa cookies made with almond flour, coconut flour, and unsweetened cocoa. Perfect for low-carb diets.
Servings 10 cookies
Calories 105kcal
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.
Notes
- Store cookies in an airtight container to keep them fresh for several days.
- Portion control is key: 1-2 cookies are enough for a snack.
- These cookies are great for kids too, but be mindful of the sweetener you choose.
Nutrition
Calories: 105kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 26mg | Fiber: 3g | Sugar: 2g | Vitamin A: 24IU | Calcium: 73mg | Iron: 1mg