Keto Chocolate Cookies Recipes

Keto Chocolate Cookies Recipes

While you get that need for a really fantastic keto chocolate cookie, let me come to your rescue!

This low carb and sugar-loose recipe are so simple that you may stir it collectively with a fork. sink your teeth into those smooth, chewy chocolatey cookies, and enjoy!

Ingredients

  • 1 cup / 100g almond flour NOT super-fine**. Ground almonds work well here
  • 1/2 tsp baking powder
  • 3 tbsp / 21g cocoa powder
  • 4 tbsp / 48g granulated erythritol (So Nourished)
  • 4 tbsp / 60g butter softened
  • 1 egg medium
  • 1/4 cup / 30g sugar free chocolate chips or chopped dark chocolate, minimum 85% cocoa solids (I used 90%)
  • Optional on top coconut flake and coconut cream 

Notes

1.9 g net carbs per cookie (average weight: 35 grams).

The cookies are very fragile when hot. They firm up once cooled
For a fudgier cookie, reduce the baking time to 10 minutes. For a crispy cookie, flatten and bake for up to 14 minutes.  
Add a pinch of salt for some extra WOW.

**If using super-fine almond flour, reduce the amount to 3/4 cup / 75g. 

Instructions

  • Preheat the oven to 175 Celsius / 350 Fahrenheit (conventional oven).
  • Mix the dry ingredients in a bowl – almond flour, baking powder, cocoa powder and granulated erythritol.
  • Add the egg and the softened butter and mix with a fork until you have a smooth dough.
  • Add the chocolate chips and mix, keeping a few back to put on top of the cookies.
  • Form 9 cookies and place on a baking sheet lined with parchment paper. They will spread a little, but not much – so shape them into the form you want them to have.
  • Bake for circa 12 minutes. Let cool COMPLETELY before handling.

Keto Cinnamon Rolls with Nadia

Ingredients

Dough

  • 18 tbsp almond flour (1 cup + 2 tbsp almond flour)
  • 1/3 cup coconut flour
  • 1/4 cup erythritol
  • 3 tbsp golden flaxseed meal
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp pink Himalayan salt
  • 3 large eggs, room temperature
  • 3 tbsp heavy whipping cream
  • 2 tbsp butter, softened
  • 3 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 3 tbsp warm water

Filling

  • 1/4 cup butter, softened
  • 3 tbsp erythritol
  • 2 tbsp ground cinnamon
  • 10 drops liquid stevia

Cream Cheese Frosting

  • 2 oz cream cheese, room temperature
  • 2 tbsp butter, room temperature
  • 2 tbsp powdered erythritol
  • 10 drops liquid stevia
  • 1 tsp vanilla extract
  • 2 tbsp heavy whipping cream

Keto Cinnamon Rolls

Soft cinnamon rolls topped with cream cheese frosting.
CourseDessert
CuisineAmerican
Keywordketo cinnamon rolls
Prep Time20 minutes
Cook Time20 minutes
Servings9 Servings
Calories295kcal

Equipment

  • 8-inch round cake pan

Notes

Net Carbs: 5g

Serving Size: 1 Cinnamon Roll with Cream Cheese Frosting

Yields: 9 Cinnamon Rolls

Nutrition

Calories: 295kcal | Carbohydrates: 10g | Protein: 7g | Fat: 26g | Fiber: 5g

Instructions

  • Preheat oven to 400°F and grease an 8-inch round cake pan with cooking spray or line with parchment paper.
  • In a large bowl, whisk together the almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
  • Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined using a hand mixer. Rest for 5 minutes. The dough will be very sticky.
  • While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
  • With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
  • Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
  • Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
  • Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
  • Meanwhile, make the frosting by combining cream cheese, butter and erythritol in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla and stevia; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
  • Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
  • Best stored in an air tight container in the fridge up to 7 days or on the counter up to 2 days.

EGG FREE KETO “SOURDOUGH”

EGG FREE KETO “SOURDOUGH”

I wanted to create a grain free bread that does not contain egg because some of my readers have allergies. This bread uses yeast, which makes it fluffy and gives a good rise. The whey protein powder and the xanthan help with texture and a stronger crumb structure. I think it tastes a bit like white sourdough!

I N G R E D I E N T S
1 1/2 cup / 150g almond flour
8 tbsp / 40g whey protein
powder (unflavoured)
2 tsp active dry yeast
2 tsp inulin (or sugar / honey)
1 1/2 tsp baking powder
1/2 tsp xanthan gum
Pinch of salt
2/3 cup / 160 ml warm water

P R O T I P
Make sure the water is warm to
touch so the yeast can thrive.

Too cold and it can’t activate and
water that’s too hot will kill it.

MACRO

Net Carbs 2.8g
Protein 12.1g
Fat 13.3g
Calories 178
Fibre 3g

D I R E C T I O N S

Proof the yeast by adding it to the warm water (105F / 40C) together with the inulin or sugar.

Cover with a tea towel and put in a warm place (I put mine on top of a radiator) for 7-10 minutes. Wait for bubbles to form!
Stir together the dry ingredients in a bowl.

Once the yeast has produced bubbles, add the yeast water to the dry ingredients. Mix with a spatula or a for until a sticky dough forms.
Put into a 20 x 10 cm casserole dish lined with parchment paper. Cover and place back into your warm place for circa 45 – 60 minutes for the dough to rise.
Preheat the oven to 180 C / 350 F and bake for around 25-30 minutes. IMPORTANT – Check after 10 minutes and if the top is sufficiently browned, cover loosely with aluminium paper for the remainder of the
time.
Let cool completely before you remove the bread from the container. It’s very soft and fragile while hot and will firm up as it cools.

Weight: 55g per sourdough square.

Keto FARMER’S BREAD

Keto FARMER’S BREAD

This bread is dense and rustic, so be sure to slice it thinly. It is wonderful with anything savoury, from mashed avocado to a grown-up cheese like Gruyere. I love that it is egg free.

I N G R E D I E N T S

2 cup / 200g almond flour

1 ½ cup / 200g sunflower seeds

½ cup / 50g pecan halves

½ cup / 80g chia seeds

2 tbsp psyllium husk powder

2 tsp baking powder

1 ¼ cup / 300 ml warm water

tbsp / 30g coconut oil, melted 1 tsp salt

P R O T I P

Toasting takes this bread to the next level! I love to freeze the entire loaf sliced and then toast straight from frozen.

D I R E C T I O N S

Preheat the oven to 180 C / 350 F.

  • Pulse the sunflower seeds and pecan nuts in a food processor until you have a mix of medium and small pieces (we want a little crunch in the bread).
  • Add to a bowl with the almond flour, chia seeds, psyllium husk powder and baking powder and stir until combined.
  • Add the warm water and coconut oil and knead until you have a smooth dough. Let the mix rest for 10 minutes.
  • Form a bread loaf and bake for around 60 minutes or until a skewer inserted comes out clean.

Weight: 700g per bread loaf. 35g per slice

m a c r o s
Net Carbs 2.5g Protein 5.3g Fat 15g Calories 169g Fibre 4.1g

Keto COCONUT FLOUR BREAD

Keto COCONUT FLOUR BREAD

A fluffy, soft bread that reminds me of white sandwich bread. It has a slight coconut flavour so it’s perfect with butter and sugar free jam.

S E R V I N G S : 1 4 P R E P T I M E : 1 0 M I N U T E S B A K E T I M E : 3 5 M I N U T E S

I N G R E D I E N T S

6 egg whites

2 egg yolks

½ cup / 60g coconut flour

¼ cup / 50g butter melted

¼ cup / 65g natural yoghurt 1 tsp baking powder

pinch of salt

P R O T I P

You can toast this bread, but be careful not to burn it! Coconut flour browns quickly.

D I R E C T I O N   Preheat the oven to 175 C / 350 Fahrenheit.

  • Beat the egg whites until stiff peaks form.
  • In a separate bowl, mix all other ingredients until combined.

  • Add egg whites to the dry ingredients and blend with an electric mixer until just combined, making sure to keep in as much air as possible.

  • Fill dough into a small bread tin lined with parchment paper and bake for 35 minutes or until lightly browned on top and a toothpick inserted comes out clean.

 

Weight: 285g per bread loaf. 20g per slice

Net Carbs 0.7g Protein 3.2g Fat 4.3g Calories 59 Fibre 0.8g

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