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Low-carb flourless chocolate biscuits

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Low-carb,As much as I love baking with low-carb flours (usually almond or coconut), sometimes you can get away without using any flour at all.

This recipe for low-carb, gluten-free chocolate biscuits is completely flourless – basically you just use cocoa powder instead. You just can’t go wrong with that much cocoa!

This recipe is super-simple and takes about 20-25 minutes total to prepare and bake.

Carb count is less than 1g net carbs per biscuit.

What sort of cocoa powder should I use?

You will need to get sugar-free, Dutch-processed cocoa powder.

In the UK, Green & Black is a good brand to go for. In the US, try Hershey’s Special Dark or Valrhona.

You can also add some sugar-free chocolate chips to the biscuits (if you are not afraid of chocolate overdose!). I use Willie’s Cacao blocks, roughly chopped.

If you are wondering about cocoa and chocolate on a low-carb diet, please have a look at this earlier post – basically, chocolate is not the problem (but added sugar is).

UPDATE – 21 Dec 2013

I have now received some comments that they are coming out too dry. In fact, the subject of how dry they are now even has its own Reddit topic! (Greetings, visitors from Reddit, thank you for coming anyway!) I am a bit mortified, so I am going to experiment a bit more with the recipe and try to make it less dry. Will report back in the next couple of days! Will also try to take a more attractive photo of the next batch.

One good suggestion on Reddit was to put some ganache or cream topping on the biscuits. Have a look at this keto mousse, which could make a good topping.

Thanks for everyone’s comments!

UPDATE – 24 Dec 2013

I have tweaked the recipe now – the updated version is included below. I added some cream cheese, and reduced the amount of cocoa powder. The texture is much better now. Please note they need to cool down completely when cooked, as they are not very crispy as soon as they come out of the oven.

The carb content is also a bit lower now (due to less cocoa powder).

 

Low-carb flourless chocolate biscuits

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

12 biscuits

Calories per serving: 75

Fat per serving: 7

Low-carb flourless chocolate biscuits

Ingredients

Instructions

  1. Preheat oven to 190C/375F/Gas Mark 5
  2. Mix cream cheese with Truvia and blend until smooth
  3. Lightly beat the eggs and mix with melted butter and vanilla extract
  4. Add the egg mixture to cream cheese and mix well until no lumps
  5. Gently fold in cocoa powder
  6. Line a baking tray with baking paper
  7. Spoon out the mixture into round mounds (they will flatten in the oven)
  8. Bake for 20-25 minutes
  9. Let cool completely (biscuits will get more crispy when cool)

Assuming 12 biscuits are made from the amounts listed above, per biscuit: 75 cal, 0.8g net carbs, 7g fat, 3g protein.

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Comments

  • Claudia #1

    I loved this cookie and so did my 23 year old Son who does not like any artificial sugar.He scarfed 2 of them on his way out the door.I have to admit my tongue did somersaults of happiness.I cooked them 20 minutes at 375*

    Reply

  • Vig #2

    I too was a little confused by the measurements for cocoa and sweetener. I used 4 tbsp Splenda and 4 tbsp cocoa and upped the cream cheese and butter to 3 oz. this made the batter less soupy. I cooked them for 12 minutes at 375. Pretty good!

    Reply

  • Sandy #3

    I made these today- followed the recipe exactly and at 18 minutes in the oven they were horribly burnt. I kept wondering if something was left out of the ingredient list, read it 10 times. I wonder what the people who like them are doing differently

    Reply

  • Elisabeth #4

    The recipe says 2 oz of Truvia. Is that by weight? How much is that in Tbsp?

    Reply

  • Fatimah #5

    yaay!! i just made them for tomorrow’s breakfast and they look and tastes verrrrrry yummey #happiness

    Reply

  • Carbophobic #6

    Hi Debi, thanks for the feedback. So if I understand correctly, the only problem is that they came out flat? They do actually come out pretty flat anyway (as on the picture in this post) – were yours even flatter than that? I quite like them flat because they get a bit crunchy when cooled.

    Reply

  • debi #7

    I tried this rexipe last night but the batter was a bit soupy. I melted the butter, was that my mistake? Also I used 3 TBS of granular splenda. I tried to harden it up in fridg but then it softened up again. I then thickened it with a tbs honey. They came out delectable but pretty darn flat. What did I do wrong? Help please!

    Debi

    Reply

  • H #8

    Hey, how come a COOKIE contains 1 g of carbs when we pt in 4 grams of carb with cream cheese + 20 grams of or more with the sweetener ? ………. I don’t get the math here. I found mine MORE SWEETER than actually having some TASTE of its own ? You know ? and I cooked it for a lesser time and i didnt put it on a tray. I put it into a cupcake cups instead about 2 tbsps. it turned out nicer. Soft, tasty. Please explain the carb count

    Reply

    • Carbophobic #9

      Hi, my recipe is using Truvia sweetener which has zero net carbs (http://truvia.com/carbohydrates). So the carbs in this recipe come mainly from unsweetened cocoa powder (13g net carbs per 100g) and cream cheese (4-5g net carbs per 100g).

      If you are using sweetener that has 20g net carbs, then obviously you would need to recalculate the carb count accordingly.

      Reply

  • Trish #10

    I made these tonight with sweetleaf drops instead of truvia, and they came out super dry and very, very crumbly. Do you have any ideas on how to fix that so they hold together better? Would adding almond milk help? Thanks so much! They were delicious otherwise!

    Reply

    • Carbophobic #11

      Hi Trish, sorry to hear they didn’t turn out well. Unfortunately, I think in this recipe, substituting Truvia with drops wouldn’t work. Truvia contains a lot of erythritol in addition to Stevia, which contributes to the texture. You could try another granular sugar substitute instead, for example, xylitol.

      Reply

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