Low-carbohydrate Chocolate Cookies

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 80 g almond (s), round
  • 30 g coconut flakes
  • 30 g xylitol (suar substitute) or erythritol; if necessary brown suar
  • 5 ml liquid sweetener, baking stable, i.e. saccharine or cyclamate; alternatively stevia quantity replacement for 70 g sugar
  • 1 pinch baking powder
  • 1 egg (s)
  • 70 g butter, cold, cut into cubes
  • 0.5 teaspoon ½ vanilla flavor or vanilla pulp
  • 100 g natural yourt, 3.5% or hiher
  • 90 g oatmeal, whole rain
  • 30 g bakin cocoa, unsweetened, no cocoa powder
Low-carbohydrate Chocolate Cookies
Low-carbohydrate Chocolate Cookies

Instructions

  1. Mix well all dry ingredients in a large bowl. Make a small hollow in the middle and add the egg, butter, liquid sweetener, vanilla and yoghurt. Stir gently with a fork while dividing and mashing the butter.
  2. Then knead the mixture into a smooth, firm dough with the mixer or the food processor on the slowest speed with a dough hook. However, I recommend kneading by hand.
  3. Preheat the oven to 180 degrees top / bottom heat or 160 degrees circulating air.
  4. Pluck small pieces from the dough and roll them into balls between your hands, press the balls flat to a thickness of just under cm and place them on a baking sheet with baking paper. Then bake on the lower shelf for 20-25 minutes at the specified temperature.
  5. Then let it cool down well.

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