These delicious chocolate and almond cookies are low carb and sugar free. Treat yourself!
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These are really satisfying cookies! They are really nutty, thanks to the ground and slivered almonds, but also due to the flaxseed meal. I haven't made the dough too sweet, but the low carb chocolate chips make up for that! If you're the kind of person who is often craving a sweet treat (like me!), then try this recipe. I bet you'll love it!
Love cookies? Check out all my low carb cookie recipes!
How to Make Low Carb Chocolate and Almond Cookies
Add softened butter, eggs, vanilla extract and low carb granular sweetener (I used Lakanto) to the bowl of a stand mixer. Beat until the mixture is fully combined.
In a separate bowl, stir together almond flour, flaxseed meal, vanilla whey protein powder, and baking powder. Add it to the wet mixture in the stand mixer, and beat until a dough has formed. Add some low carb chocolate chips (I adore Lily's Sweets mini baking chips) and some blanched slivered almonds. Stir until they have been incorporated into the dough. You can also use your hands to do this!
Roll the dough into small balls and place on cookie sheets that have been lined with silicone mats. Flatten them slightly, then bake in a preheated oven for 10-12 minutes or until the edges start to turn golden brown.
Transfer to a wire rack to cool completely, then store in an airtight container.
📖 Recipe
Low Carb Chocolate and Almond Cookies
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F.
- Add the butter, eggs, vanilla extract and sweetener to the bowl of a stand mixer. Beat until the mixture is fully combined.
- In a separate bowl, stir together almond flour, flaxseed meal, vanilla protein powder, and baking powder. Add it to the wet mixture in the stand mixer, and beat until a dough has formed. Add the low carb chocolate chips and the blanched slivered almonds. Stir until they have been incorporated into the dough.
- Roll the dough into small balls and place on cookie sheets that have been lined with silicone mats. Flatten them slightly, then bake in the oven for 10-12 minutes, or until the edges start to turn golden brown.
- Transfer to a wire rack to cool completely, then store in an airtight container.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Gini says
I can only buy whey protein powder in a huge tub - how necessary is it to the recipe, please?
Georgina says
I know that it can be bought in small sachets but yes - those huge tubs can be a pain if you don't need it for shakes etc. You could increase the amount of flaxseed with very little change to the carbohydrate count, they'll just taste a little nuttier.
Gini says
Thank you - I don't mind nuttier! I'll give them a go.