While perusing the shelves of Holland & Barrett recently (a hobby of mine), I discovered these no-sugar chocolate chips.
I’m not much of a low-carb baker as the results are usually disappointing (perhaps apart from the low-carb fudge) and I’m not keen on the after-taste you get from sweeteners, but I thought I’d try out the chocolate chips in a cookie recipe and they turned out not ‘alf bad…
It is a mistake to think you are going to get comparable results to traditional baking and cookies when you try de-carbed baking, but you will get something that might help add a little more variety to your diet. The recipe is also gluten-free so will please any coeliacs you know.
I adapted this recipe slightly from one I found in the Low Carb High Fat diet book by Laura and Veronica Childs.
Low-Carb Chocolate Chip Cookies
- 2 cups almond flour
- 2tbsp coconut flour
- 6tbsp butter
- 1 large egg
- Pinch salt
- ½ tsp bicarbonate of soda
- ½ tsp Xanthan gum
- ½ tsp vanilla extract
- ½ cup granulated sweetener (I used Asda’s Stevia blend)
- 2-3tbsp no-added sugar chocolate chips
Pre-heat the oven to 180 degrees C.
Melt the butter in the microwave, allow to cool slightly and mix with the egg, sweetener and vanilla extract.
Mix the ground almonds, bicarbonate of soda, Xanthan gum, coconut flour and the pinch of salt. Add the wet ingredients, the chocolate chips and mix well. You will get a sticky-ish dough.
Divide the dough into 12 equal-sized balls and flatten out to a cookie shape. Place on a cookie sheet or baking tray and cook in the oven for 15-20 minutes, until they are golden brown. Cool for five minutes on the tray before removing to a wire rack and cooling completely.
Each cookie has roughly 5g carbs and 3g fibre.