Low Carb Chocolate Striped Cookies
Indulge your sweet tooth guilt-free with these Low Carb Chocolate Striped Cookies, a perfect treat for those following keto or low-carb lifestyles! Made with almond flour and naturally sweetened with erythritol, these cookies boast a tender crumb while keeping carbs in check. The striking stripes are created by combining a rich cocoa dough with a buttery vanilla dough, delivering a visually stunning and flavor-packed bite. Topped with irresistible low-carb chocolate chips, these cookies come together in under 30 minutes, making them ideal for busy bakers craving a quick, healthy dessert. Perfect for snacking, gifting, or dunking in a cup of coffee, these cookies are a deliciously wholesome twist on a classic favorite!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons unsweetened cocoa powder
- 0.5 cup granulated erythritol sweetener
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup low carb chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
In a medium bowl, whisk together almond flour, granulated erythritol, baking powder, and salt.
In a separate large bowl, beat the melted butter, egg, and vanilla extract until well combined and smooth.
Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms.
Divide the dough into two equal portions. With one half, mix in the unsweetened cocoa powder until fully incorporated.
Take approximately 1 tablespoon of plain dough and roll it into a ball. Take another tablespoon of the cocoa dough and roll it into a ball.
Gently press the two balls together and slightly flatten them to form a cookie shape.
Repeat the process with the remaining dough and place the cookies about 2 inches apart on the prepared cookie sheet.
Press a few low carb chocolate chips into the top of each cookie for added decoration and flavor.
Bake for 10-12 minutes or until the edges are lightly golden but the center is still soft.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 6.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 415 mg | 32% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 354 mg | 8% | |
*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.
