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This easy low-carb cookie recipe is the perfect way to say 'I Love You' on Valentine's Day, and even makes a cute edible gift option for Mother's Day.
I love experimenting with spices in sweets, and a subtle touch of cardamom in cookies or a cake is one of my favorite flavours. If you’re a bit apprehensive, start with a really small amount of cardamom as the flavour is quite strong.
To finish these low-carb cookies off, I’ve topped them with a dollop of dark chocolate ganache and a sprinkle of rose petals which not only adds a touch of prettiness but a flavour that is complementary to the dark chocolate and cardamom.
Is Dark Chocolate Keto?
We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.
Are These Keto Cookies Chewy, Crunchy or Crumbly?
These cookies are as they are soft and cakey inside with a slight chew, and slightly crunchy on the outside. We are using Erythritol which adds that crisp texture but you can use Xylitol or Allulose if you prefer your cookies more chewy.
How To Make Dairy-Free Keto Cookies
Butter is the best option for flavour but if you can't eat dairy, you could try ghee. Ghee is made from butter but is usually well tolerated as milk solids are removed. Other than ghee, you can try virgin coconut oil or palm shortening.
Palm shortening is made from palm oil. Beware that the standard practice for harvesting palm trees to produce palm oil destroys tropical forests and habitats of endangered species! Always opt for sustainably sourced palm oil and palm shortening.
How To Make Nut-Free Keto Cookies
To make these low-carb cookies nut-free, simply substitute the almond flour with an equivalent amount of ground sunflower seeds.
Hands-on Overall
Serving size 1 cookie
Nutritional values (per 1 cookie)
Net carbs2.4 grams
Protein4 grams
Fat12.4 grams
Calories137 kcal
Calories from carbs 7%, protein 12%, fat 81%
Total carbs5 gramsFiber2.6 gramsSugars1.2 gramsSaturated fat5.1 gramsSodium50 mg(2% RDA)Magnesium47 mg(12% RDA)Potassium141 mg(7% EMR)
Ingredients (makes 15 cookies)
Cookies:
Chocolate ganache:
- 1/2 bar 90% dark chocolate (50 g/ 1.8 oz)
- 1 tbsp butter, can be salted or unsalted (14 g/ 0.5 oz)
- 2 tbsp dried edible rose petals for decoration
Instructions
- Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).
- Place the dry ingredients into a large bowl and stir well to combine.
- Add in the melted butter, eggs and vanilla and stir until combined and the mixture has come together in a ball. The mixture will be quite wet and hard to handle at this point, so place in the fridge for 20-30 minutes for it to harden a little.
- Remove from fridge and use a teaspoon to scoop out the mixture and roll into balls. Flatten with the palm of your hand and place on a lined tray.
- Bake for 15 to 18 minutes. Remove from the oven and allow to cool on the pan 5 minutes before moving to a cooling rack to cool completely.
- Meanwhile, melt the chocolate and butter in the microwave or a saucepan over very low heat.
- Drizzle over the cookies once cooled and sprinkle with rose petals.
- Enjoy or place in a gift box for your loved one.
- Store in an airtight container up to a week.
Romantic Chocolate, Cardamom & Rose Petal Cookies
Step by Step
Ingredients
Instructions
- Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).
- Place the dry ingredients into a large bowl and stir well to combine.
- Add in the melted butter, eggs and vanilla and stir until combined and the mixture has come together in a ball. The mixture will be quite wet and hard to handle at this point, so place in the fridge for 20-30 minutes for it to harden a little.
- Remove from fridge and use a teaspoon to scoop out the mixture and roll into balls. Flatten with the palm of your hand and place on a lined tray.
- Bake for 15 to 18 minutes. Remove from the oven and allow to cool on the pan 5 minutes before moving to a cooling rack to cool completely.
- Meanwhile, melt the chocolate and butter in the microwave or a saucepan over very low heat.
- Drizzle over the cookies once cooled and sprinkle with rose petals.
- Enjoy or place in a gift box for your loved one.
- Store in an airtight container up to a week.
Nutrition (per serving, 1 cookie)
Calories137kcal
Net Carbs2.4g
Carbohydrates5g
Protein4g
Fat12.4g
Saturated Fat5.1g
Fiber2.6g
Sugar1.2g
Sodium50mg
Magnesium47mg
Potassium141mg
Detailed nutritional breakdown (per 1 cookie)
| Total per 1 cookie |
| 2.4 g | 4 g | 12.4 g | 137 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Coconut flour, organic |
| 0.2 g | 0.3 g | 0.3 g | 7 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.6 g | 0.4 g | 7 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Cardamom powder, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 4.1 g | 36 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 10 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 0.4 g | 0.3 g | 1.9 g | 19 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 0.8 g | 7 kcal |
| Rose petals, dried |
| 0 g | 0.1 g | 0 g | 0 kcal |
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