These rustic hazelnut and chocolate chip cookies require just four ingredients, and are low carb, sugar free, keto and gluten free!
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This recipe came about because I fancied making my popular Easy Pecan Cookies recipe again – but discovered I had no pecans! While I was thinking about if there were any other nuts I could use, I came across some hazelnut meal. I figured I would give it a try – but if I was going to have hazelnut, it also needed chocolate. It's a winning combination, right? Check out my low carb chocolate hazelnut pie , chocolate hazelnut shake, chocolate hazelnut ice cream and my comparison of low carb Nutella-like spreads! OK, I'm kind of obsessed!
So these cookies are the result of my experiment, and they only require four ingredients!!!! They're a little rustic and rough around the edges, but they taste good and they are seriously easy to make. Let me know what you think!
Love cookies? Check out all my low carb cookie recipes!
How to Make Low Carb Hazelnut and Chocolate Chip Cookies
Crack an egg into a bowl and whisk it until it is white and foamy. Add in the hazelnut meal and low carb sweetener (something granular like Lakanto or Swerve would work well).
Stir well to mix, then finally add in some low carb chocolate chips (Lily's chocolate chips have been my go-to brand for years!).
Line a small baking sheet with a silicone mat (I love this quarter size one), and form the mixture into small balls. Place them onto the baking sheet and flatten them down. This recipe makes 10 cookies – which I know is not a normal amount but it's just the best ratio of dry ingredients to the egg!
Bake in a preheated oven for 8-10 minutes or until the edges have darkened. Leave to cool for 5 minutes then transfer to a wire cooling rack.
When fully cool, store in an airtight container.
I don't mind admitting that these aren't the prettiest cookies – but they are SO simple to make and the flavors are really well balanced that I know you're going to love them too!
You might also like my Low Carb Chocolate Chip Cookies – made with Fathead dough!
- Preheat the oven to 375F.
- Crack an egg into a bowl and whisk it until it is white and foamy. Add in the hazelnut meal and sweetener. Stir well to mix, then finally add in the low carb chocolate chips.
- Line a small baking sheet with a silicone mat and form the mixture into small balls. Place them onto the baking sheet and flatten them down.
- Bake for 8-10 minutes or until the edges have darkened. Leave to cool for 5 minutes then transfer to a wire cooling rack.
- When fully cool, store in an airtight container.
3g net carbs per serving of two cookies.
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Nutrition InformationYield 5 Serving Size 2 Cookies
Amount Per ServingCalories 130Total Fat 11gSaturated Fat 1gCholesterol 32mgSodium 12mgCarbohydrates 5gNet Carbohydrates 3gFiber 2gProtein 3g
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