Black Bean Chocolate Cookies Low Carb
Indulge your sweet tooth without the guilt with these Black Bean Chocolate Cookies, a decadent and low-carb treat perfect for any health-conscious chocolate lover. Made with wholesome ingredients like protein-packed black beans, almond flour, and rich unsweetened cocoa powder, these cookies deliver a fudgy texture and deep chocolate flavor while keeping the carbs in check. Sweetened naturally with erythritol and studded with sugar-free dark chocolate chips, they’re a keto-friendly dessert that satisfies your cravings without a sugar spike. Simple to make in just 25 minutes and yielding 12 cookies, they’re perfect for meal prep, snacks, or a post-dinner treat. Whether you’re following a low-carb lifestyle or simply looking for a healthier twist on a classic cookie, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup (drained and rinsed) canned black beans
- 0.5 cup almond flour
- 0.25 cup unsweetened cocoa powder
- 0.5 cup erythritol or your preferred low-carb sweetener
- 1 large egg
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup sugar-free dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a food processor, combine the drained and rinsed black beans, almond flour, cocoa powder, erythritol, egg, melted butter, baking powder, vanilla extract, and salt. Blend until you have a smooth and thick dough.
Fold in the sugar-free dark chocolate chips using a spatula.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each cookie slightly with the back of a spoon, as they will not spread much during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges look set and the tops feel slightly firm to the touch.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 4.1 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2072 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
