A rich and satisfying chocolate cookie for zero net carbs! Suitable for Atkins, Keto, LCHF, Low Carb, Diabetic, Low Glycemic, Gluten Free, Sugar Free, Dairy Free, Paleo (see notes), Nut Free (see notes).
- 3 tablespoons Fine Naturals Ultra Dark Cocoa Powder (Zero Net Carbs)
- 3 tablespoons Granular erythritol (I use Swerve)
- ½ teaspoon Double effect baking powder, gluten free
- 2 dashes Salt
- 1 big egg
- ¼ cups Walden Farms Pancake Syrup (or other sugar-free syrup)
- 1 cup Almond butter (see notes)
- ½ cups Sugar Free Chocolate Chips (I use LC Foods)
- ½ cups Sliced almonds (see notes)
Preheat the oven to 350ºF. Cover 2 large cookie sheets with silicone mat or parchment paper, set aside.
In a small mixing bowl, whisk cocoa, erythritol, baking soda and salt until combined. Put aside.
In a large mixing bowl, whisk egg and syrup. Add the almond butter and stir with a mixing spoon or rubber spatula until smooth (don’t use a whisk, the sticky “batter” gets stuck in it). Stir in chocolate chips and slivered almonds.
Using a 1-inch cookie scoop (tightly wrapped, but leveled), drop 20 cookies onto each cookie sheet in 4 rows of 5 cookies. Press down on the cookies with your fingertips to flatten them. They don’t spread, so the shape you make is the shape you get.
Bake for 15 minutes, or until cookies appear dry on top and around edges. Transfer to a cooling rack. For a drier, crispier cookie, leave on an uncovered rack for about 24 hours.
Makes 40 cookies or 20 servings, 2 cookies each.
1. For paleo, substitute maple syrup or honey for Walden Farms syrup.
2. For a nut-free product, use sun butter instead of almond butter and sunflower seeds instead of sliced almonds.
Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make changes to the ingredients, your results may differ. The recipe is stored there and available for MFP users to log into their food journals. I do not include sugar alcohols or liquid sucralose in my nutritional counts because they are not absorbed by the body and are zero on the glycemic index.
Per serving (2 cookies): Calories 73, Total fat 5g, Saturated fat 0g, Sodium 50mg, Potassium 21mg, Total carbohydrates 3g, Dietary fiber 3g, Net carbohydrates 0g, Sugars 0g, Protein 2g . Macros: 85% fat, 15% protein, 0% carbs.
© January 5, 2018 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, search Aunt Rocky’s low carb recipes and tips group on Facebook, or follow me on Pinterest at auntrocky2.
I do not receive any commission or kickback for the products I use or mention in my recipes. Brand names are included only to ensure a result similar to mine and to more accurately gauge nutritional estimates, which are based on the exact ingredients I used.