Low-carb flourless chocolate biscuits

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 can’t go wrong with that much cocoa!

It takes about 20-25 minutes total to prepare and bake. Carb count is less than 1g net carbs per biscuit.

This recipe has turned out a bit tricky for some people, so please watch the video below, or read the comments in the end of this post to see the sort of issues people came up against.

It’s important to follow the recipe exactly – using correct ingredients in quantities as listed. Substitutions like swapping granulated sweetener for liquid sweetener drops most likely won’t work.

Video of this recipe

Lovely Manda Panda made a video of this recipe – check it out on YouTube.

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 100% cacao sugar-free chocolate, 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).


One good suggestion from 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 – 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

Low-carb flourless gluten-free chocolate biscuits
Low-carb chocolate cookies made without any flour – just lots of sugar-free cacao powder, butter, eggs and cream cheese (plus sweetener).

Prep time: 10 min | Cook time: 15 min | Total time: 25 min

Yield: 12 biscuits


For the biscuits


  • Preheat oven to 190C/375F/Gas Mark 5
  • Mix cream cheese with Truvia and blend until smooth
  • Lightly beat the eggs and mix with softened butter and vanilla extract
  • Add the egg mixture to cream cheese and mix well until no lumps
  • Gently fold in cocoa powder
  • Line a baking tray with baking paper
  • Spoon out the mixture into round mounds – they will flatten in the oven
  • Bake for 10-15 minutes (some people reported overbaking, so please keep checking them frequently)
  • Let cool completely, biscuits will get more crispy when cool

Nutritional information

Serving size: 1 biscuit (assuming 12 are made from the amounts listed above)

Per biscuit: 75 calories, 0.8g net carbs, 7g fat, 3g protein


Recipe by , published on

Low Carb Diet Supplements

55 comments on “Low-carb flourless chocolate biscuits

  1. I followed this recipe to a T but my batter came out runny. Prob wrong cream cheese so I just divided it into soufflé cups and upped the min to 25 or until fork came out clean and there I had it! 4 mini super low carb chocolate cakes! So much awesomeness topped with whipped cream! Thanks for the recipe!

    1. Oh dear, sorry your batter came out runny! I am so glad it came out well in the end. Thanks for sharing your experience!

  2. I made these last night with high hopes. They came out like extra airy versions of meringues. Is this the way they should be?
    I wonder if adding some coconut flour would make a difference?

    Thanks, Anne

    1. Hi Anne, this is quite puzzling, they definitely shouldn’t be like meringues – and in fact it’s extremely difficult to get meringue-like texture without sugar. I have tried that but never succeeded. Which sweetener did you use?

    1. Get a kitchen scale, place your bowl on top and then make sure it reads zero before you begin to add the ingredients. It’s not a very common way to bake in the US, we like our measuring cups and spoons, but you will find in Europe they do most of their baking this way. Its strange at first, but I must say it is much better. (American in London)

      1. Thank you Artsyone76! I do usually provide US measurements in cups/spoons for most of my recipes, but this one is the exception. Precise amounts are really important, otherwise the texture doesn’t come out right. So I decided to keep in in grams for this one.

  3. Hi! can I substitute truvia for stevia packets, and if so, how many do I need?? sorry where I live we don’t have truvia

      1. it’s a mexican brand, it says: Dextrose, stevia reb-a and silicon dioxide

        I haven’t found one with erythritol, but I’m still looking

          1. Well done for persevering Natalia! Truvia is a much better sugar substitute than anything with dextrose in it (dextrose is basically sugar also).

          2. Now I got another question.. I haven’t made them yet, because I wanted to test this truvia, but I don’t think is sweet enough, I had to use 2 packets in a cup of coffee, compared to 1 packet stevia I normally use..
            Is this normal? should I use more truvia in this biscuits? since I’m not used to this new flavor…
            Thanks again!

  4. This is a lovely recipe! They came out so soft, springy and chewy! I’m beginning Atkins, and my boyfriend has type 2 diabetes. What a wonderful treat for us!!! I have no idea why anyone had trouble with the consistency, save that the cream cheese and/or butter could have been too soft. Thank you!!!

    1. Thanks for the heads-up Carolyn! The link seems to be correct though and goes straight through to this page. Did you mean to include a link to your group instead? Many thanks.

  5. These as cupcakes have a delicious flavor, however I’m confused as to how you get them into “mounds” when the batter is so soupy. If you put the batter on a flat sheet, it tends to run and fuse. So, how did you get them like the ones in the picture? I gave up and used muffin tins. Great, but confusing to the reader. Thanks

      1. I had the same consistency as the the video all the way up to the cocoa. When the time lapses and she added her cocoa it was very thick. Can’t see how that is possible as mine was very soupy. Unless it HAS to be weighed and not measured by tablespoons.

  6. Delicious! I added some sugar free canned whip cream between 2 biscuits then placed in the freezer. Totally a 3 carb “ice cream” sammy.

  7. I made these last night and in the ingredients it did not say to melt the butter but in the instructions it said to add melted butter. I melted it and the batter was like pancake batter. Since there was no turning back, I put it in an 8″ cake pan and baked it till it was set. It was okay but not what I wanted. Should I not have melted the buter?
    I also saw somewhere (I thought on this website) a recipe for cauliflower egg muffins but can’t find it now. Can anyone tell me where it is?

    1. Hi Lynn

      Sorry, you are right. The butter should be soft but not completely melted. I have now amended this in the recipe.

      We don’t have any recipes for cauliflower egg muffins, sorry. It must have been another website. Sounds good though – I might give it a go to make some!

  8. Hi

    I have struggled with baked goods on the Keto diet, but your recipes are the best that I have tried and my non-keto family love them.

    I followed the advice of someone on here and made the flourless chocolate biscuits into mini cakes, and at 1 carb per a cake. It has made a keto diet very manageable and tasty, and I love that it requires no almond flour or extensive ingredients.

    So thank you so much and please continue to post recipes. As a UK ketoer, the gram measurements are so helpful.


  9. LOVE this recipe!!! I also baked mine in mini muffin tins and they turned out fabulously. SO CHOCOLATEY!!! I discovered the joy of eating them with a little of Adam’s natural PB on top… Just like a dark chocolate Reese’s. Plus, the batter for this is like brownie batter… Pure decadence. Thanks for sharing!!!

    1. Thanks so much for your positive comment! As you can see, some people struggled to make this recipe work in the past, so I had to adjust quantities and cooking times several times. Hopefully it’s all as it should be now!

  10. I made these in cupcake form and took them out at like 5-7 minutes (they were mini cupcakes and a toothpick came out clean around then) and they are soooo good. I think I like them better as cupcakes than I did biscuits, but I love this recipe. I’ve made it a few times now. Thank you for sharing!

  11. 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*

  12. 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!

  13. 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

  14. 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.

  15. 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!


  16. 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

    1. 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.

  17. 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!

    1. 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.

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