Low Carb Kiss Cookies
Satisfy your sweet tooth without breaking your diet with these Low Carb Kiss Cookies—a delightful fusion of rich, chocolatey flavors and keto-friendly ingredients. Made with almond flour, unsweetened cocoa powder, and a sugar-free sweetener, these cookies are perfectly soft and chewy with just the right touch of sweetness. Topped with a luscious sugar-free chocolate candy, they deliver all the indulgence of traditional kiss cookies while keeping carbs low and guilt-free. Ready in just 25 minutes, these treats are a quick and easy option for holiday baking, afternoon snacks, or anytime dessert cravings. Plus, they’re gluten-free and fit seamlessly into low-carb and keto lifestyles. Treat yourself to a batch of these irresistible cookies and savor the joy of healthier indulgence!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Erythritol or a low-carb sweetener
- 1 teaspoon Baking powder
- 0.25 cup Butter (softened)
- 1 Egg
- 1 teaspoon Vanilla extract
- 16 pieces Sugar-free chocolate candies (e.g., sugar-free chocolate kisses or drops)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, unsweetened cocoa powder, erythritol (or chosen sweetener), baking powder, and salt. Whisk these dry ingredients together until evenly mixed.
In another bowl, cream the softened butter until smooth. Add the egg and vanilla extract, and mix until well incorporated.
Gradually fold the dry ingredients into the wet mixture. Mix until a dough forms. The dough will be slightly sticky yet moldable.
Scoop out about 1 tablespoon of dough and roll it into a ball. Place it onto the prepared baking sheet. Repeat this process with the remaining dough, spacing the balls about 2 inches apart.
Using your thumb or the back of a teaspoon, gently press a small indent into the center of each cookie.
Bake the cookies in the preheated oven for 8–10 minutes. The cookies should be firm but not overly hard. Remove them from the oven and allow them to cool for 2–3 minutes.
Gently press a sugar-free chocolate candy into the center of each cookie while they are still warm. The candies may slightly melt but will firm up as the cookies cool.
Transfer the cookies to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 7.0 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 456 mg | 35% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1229 mg | 26% | |
*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.
