Low carb/low sugar chocolate cookies

Communities Food & Drink
1

Since I've started a general low carb diet I also tried out a few different recipes for low carb cookies and other sweet stuff. I found a recipe that works fairly well for me after I modified it and wanted to share it. Of course it will contain some form of sweetener because you have to avoid sugar as much as possible, but you can still get some really good cookies out of it (or just replace the sweetener with sugar and get a kick-ass, normal cookie recipe).

Ingredients:
- 100g of butter
- 100g of flax-seed flour (might be hard to find sometimes, but it has <1% carbs so it's ideal. You could replace it with almond flour if that's easier to find)
- 25g of cocoa (pure cocoa, no sugar. gives the dough that extra bit of chocolate flavour)
- 80g Erythritol (an artificial sweetener, zero calories, 70% the sweetness of sugar. You can use other sweeteners as well that equal roughly 50g-60g of sugar, but I prefer this one because it has enough mass to easily replace sugar in most recipies)
- 70g of chocolate (at least 85% cocoa content. Tastes better anyway and they naturally have less sugar. I personally opt for Lindt. make sure to chop it into tiny pieces so your dough doesn't fall apart)
- 4x egg yolk (from medium sized eggs)

Melt the butter, add the yolk and sweetener, then mix in your chopped chocolate bits. After that you add the cocoa and slowly pour some flour in, stir everything, some more flour, etc. until you're out of flour. After that you can knead the dough to make sure that everything is evenly distributed. Make tiny balls and squat them flat to cookies on a baking try covered with baking paper (I personally get 12 large cookies out of this recipe). If the dough is too dry to properly form any cookies (or even balls) with it then add a bit of the egg-white that you should still have left over, it adds enough moisture and doesn't interfere with the rest of the recipe too much. Preheat your oven to 150°C and let them bake for 12-15 minutes.
Make sure to let them cool down after they're done and enjoy. The cookies tend to have a very chocolaty flavour and they don't get too sweet, also keep in mind that they're still quite rich and that they still have a lot of calories, they just avoid carbs as good as possible.

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The endresult

2

But how do they taste? I want to know what random people who don't know how they were cooked think. Blind taste test!

3

Can't really offer you a blind-taste test right now, but I can tell you that they're less sweet than usual cookies with a stronger cocoa flavour. Flax-seed flour is pretty bland so it doesn't affect the taste too much.

4

I'm down 15 Kg since December (I'm 73 kg now).

This is what you need -

I still eat normal cookies and chocolate all the time. No bread, Pasta etc though. Just these. I also make sure its the first thing I eat. I normally stir fry or make soup with them. They suppress your appetite too.

5

Those look rather black for something called white. I will have to look into them. That brand isn't available in the US from what I can find, but there might be other options for the same product (different brands). How do they taste? I imagine that in any sort of heavily seasoned dish like a soup, you wouldn't be able to tell the difference.

6

Yeah, you want to heavily season.

Its made from Konjac that suppresses hunger. They are very Chewy though. The texture is a little strange. I prefer to sacrifice meals for sweets though....

7

Thanks for the tip, but I know exactly what I "need". I've basically been doing this since my teens, get fat and lazy during winter and then lose ~30kg in spring (14 kg in the last 5 weeks actually). Always with low carb. I usually just ignore sweets for that period, but I've found some nice exceptions this year.
I just hope it could help someone if they try lowcarb and still want some form of sweets. That and it's a pretty good cookie recipe in general.

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