Low carb, keto friendly crispy cookies with chocolate, sugar free, wheat flour free, gluten free and also diabetic friendly!
Keto/low carb
This is a recipe for perfect cookies with a crunchy texture and only 1 g of net carbs per cookie!
These are my favorites.
In general, without gluten, cookies doesn't have a crunchy effect, because it's difficult to achieve crispyness with keto flours.
But finally, if you try this recipe you will notice that it's possible.
These cookies are so crunchy and delicious that anyone is hardly satisfied with only one piece.
Please do not try to replace almond flour with coconut flour.. the cookies will become soft even if you put the right ratio.
You can skip the chocolate if it's not available, but dark chocolate adds a lot of flavor.
You can also add a few coarsely chopped hazelnuts or other nuts in the cookie dough.
Theoretically, butter can be replaced with coconut oil for those who avoid dairy but these cookies taste much better with butter.
Crispy Keto Cookies
Pieces: 14 -16
• Ingredients:
150 g / Almond flour
80 g / Erythritol -Stevia blend or any other natural sweetener 1:1 of your choice
1/2 tsp / Baking powder
1/2 tsp / Baking soda
1/4 tsp / Guar gum
1 tsp / Powdered Gelatin*
1/4 tsp / Salt
1 tsp / Homemade vanilla extract
65 g / Softened butter
10 ml / Olive oil
1 / Egg
40 g / Dark chocolate (> 85% cocoa content)
• Instructions:
1 Let the butter stay at room temperature for 1 hour.
2 Preheat the oven at 160°C
(conventional) or 150°C fan assisted.
3 Prepare a baking tray or baking sheet with parchment paper.
4 Chop the chocolate into small pieces.
5 Mix the dry ingredients in a medium sized bowl, except the chocolate.
6 Beat the egg lightly and add to the mixture of dry ingredients along with the vanilla extract and the softened butter.
7 Stir with a spoon and then add the chopped chocolate.
8 Grease your hands with olive oil and shape 14 small walnut-sized balls.
The dough sticks slightly but forms easily.
9 Place the cookies on the baking tray leaving space in between for the cookies to spread during baking.
10 Press the cookies with a fork to flatten and bake for about 15 -25 minutes until golden.
• Serve and enjoy!
•Notes:
The cookies are very soft after baking, but as they cool they become crunchy and the day after they're even better.
*Gelatin powder is optional but gives a crunchier texture.
Macros for 1 cookie:
Protein: 3.3 g
Carbohydrates (net): 1 g
Fat: 11.7 g
Energy: 125 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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