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Low-carb flourless chocolate cookies

Published on January 24, 2014,

Top website Low Carb Diet Support has but together this tempting recipe for flour-free low carb chocolate biscuits (or cookies in the US)…


This recipe for low-carb, gluten-free chocolate biscuits is completely flourless – basically you just use cocoa powder instead. You just can’t go wrong with that much cocoa!

This recipe is super-simple and takes about 20-25 minutes total to prepare and bake. Carb count is less than 1g net carbs per biscuit.

What sort of cocoa powder should I use?

You will need to get sugar-free, Dutch-processed cocoa powder.

In the UK, Green & Black is a good brand to go for. In the US, try Hershey’s Special Dark or Valrhona.

You can also add some sugar-free chocolate chips to the biscuits (if you are not afraid of chocolate overdose!). I use Willie’s Cacao blocks, roughly chopped.

If you are wondering about cocoa and chocolate on a low-carb diet, please have a look at this earlier post – basically, chocolate is not the problem (but added sugar is).

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

12 biscuits

Calories per serving: 75

Fat per serving: 7



  1. Preheat oven to 190C/375F/Gas Mark 5
  2. Mix cream cheese with Truvia and blend until smooth
  3. Lightly beat the eggs and mix with melted butter and vanilla extract
  4. Add the egg mixture to cream cheese and mix well until no lumps
  5. Gently fold in cocoa powder
  6. Line a baking tray with baking paper
  7. Spoon out the mixture into round mounds (they will flatten in the oven)
  8. Bake for 20-25 minutes
  9. Let cool completely (biscuits will get more crispy when cool)

Assuming 12 biscuits are made from the amounts listed above, per biscuit: 75 cal, 0.8g net carbs, 7g fat, 3g protein.

More at: Low-carb flourless chocolate biscuits

Get more outstanding recipe ideas at Low Carb Diet Support, follow on Twitter @carbophobic and get their feed on Google+

If you’d like one or more of your low carb recipes to feature on Low Carb Diet News like this then please contact us using this form!

Recipe: Low-Carb Chocolate Muffins

Published on November 22, 2013,

This muffin recipe from the very clever and creative Low Carb Diet Support site  manages to deliver amazing real chocolate muffins for just 2g of net carbs each…

Low Carb Chocolate Muffins from

Low Carb Chocolate Muffins from

This muffin recipe is for serious and committed chocolate lovers – and yes, just because you are on a low-carb diet, doesn’t mean you have to give up chocolate too! (Let’s face it, that just would not be good for anyone).

By using sugar-free versions of cocoa powder and baking chocolate, and almond flour instead of regular flour, we can keep the carb count very low. Overall, one of these gorgeous chocolatey muffins will set you back only 2g net carbs!

Are you serious? Can I eat chocolate on a low-carb diet?

Yes, absolutely. Chocolate has a bad reputation as a dieter’s enemy number one, but in fact, it’s not the chocolate per se that is the problem, but the vast amounts of sugar that tend to get added to chocolate bars.

There are sugar-free chocolates and cocoa powders in the world, and that’s what you should be getting. Read more about chocolate on a low-carb diet in my earlier post on this subject.

Note for those on Atkins Induction – although small amounts of sugar-free cocoa powder are permitted on Induction, almond flour is not, so this muffin recipe won’t be suitable for you yet. Do come back once you are past Induction and on OWL! In the meanwhile please check out this list of Atkins Induction desserts.

Raw cacao powder vs Dutch-processed

Some health food stores stock raw cacao powder. Most mainstream brands have been Dutch-processed, by washing it with potassium solution to neutralise acidity.

Raw cacao powder tends to be denser and lighter in colour. It is definitely a healthier option, but it can be more expensive and has a slightly different flavour.

The recipe below uses Dutch-processed sugar-free cocoa powder by UK brand Green & Black.

If you would like to use raw cacao powder instead, please use about 75% of the amount listed below, and substitute baking powder for baking soda to alkalise the mix.

Adding moisture to the recipe

In the recipe below, I am using cream, which is high in fat and low in carbs.

Depending on your dietary preferences, you can substitute cream for dairy milk, or coconut or almond milk. You can even use water!

Consistency of the final mixture should be similar to thick yoghurt – it can be poured into muffin cups, but it would flow slowly and be quite sticky.

Where to buy

Links in the recipe point to the low-carb shop on this website. We currently deliver to UK and Europe.

Check out your local health store or online specialist retailers for sugar-free products.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • 10 muffins
  • Serving Size: 1 muffin
  • Calories per serving: 120



  • Preheat oven to 190C/375F/Gas Mark 5
  • Mix all dry ingredients together thoroughly
  • Lightly beat eggs, add vanilla extract and cream and combine
  • Add wet ingredients to dry ingredients and mix well until smooth
  • Fold in chocolate chips if using
  • Spoon mixture into individual muffin tins or cups
  • Bake for 30-40 minutes, until springy and firm to touch

Assuming 10 muffins are made from the amounts listed above, per 1 muffin: 120 cal, 2g net carbs, 10g fat, 5g protein

More at:  Low-carb chocolate muffins

Get more outstanding recipe ideas at Low Carb Diet Support, follow on Twitter @carbophobic and get their feed on Google+

If you’d like one or more of your low carb recipes to feature on Low Carb Diet News like this then please contact us using this form!

Recipe: Low-Carb Chocolate Cheesecake

Published on November 8, 2013,

We love chocolate and we love cheese cake so couldn’t resist this low carb chocolate cheesecake guide and recipe from the excellent website Low Carb Diet Support…

Low Carb Chocolate Cheesecake by

Low Carb Chocolate Cheesecake by

Cheesecake is the sort of recipe that’s very easy to adapt to low-carb. Its primary ingredient – cream cheese – is quite low in carbs. Sugar and flour don’t play a very important role and can be substituted easily with low-carb equivalents.

This low-carb version of a classic chocolate cheesecake tastes great, is sugar-free and gluten-free, and clocks up only 4g net carbs per serving…

Key points to note about making cheesecake

The following factors are important for your cheesecake quality – do not compromise on these.

  • Use proper full-fat cream cheese – not reduced-fat or reduced-calorie impostors. Hopefully you would do this anyway, but this is really important for the cheesecake texture.
  • Bring all your ingredients to room temperature before cooking, this is especially important for the cream cheese and eggs.
  • When preparing the filling, make sure that you blitz everything together into a completely smooth mixture, without any floating lumps. However, take care not to overbeat too much, as this may cause cracks when your cheesecake is baking (although if this happens, you can masquerade cracks with chocolate glazing or other decorations)
  • Bake the cheesecake slowly on low temperature, let it cool completely and refrigerate for the required time. Don’t be tempted to speed up this process – it won’t be to your cake’s advantage.

Not-so-important points that can be varied

The amount of sweetener – sugar or sugar substitutes don’t play have a key part in the chemistry of this recipe, so you can increase or decrease the amounts listed below depending on your taste. I don’t like mine to be too overwhelmingly sweet, so I probably use less sweetener than most people would.

Filling thickener – in traditional recipes, flour or gelatin can be added to filling to bulk it up a bit. For low-carb options, you can use coconut flour or xanthan or guar gum – they would improve the texture a bit, but this part is not crucial. You can actually just bypass thickeners – the filling turns out fine using just cream cheese, cream and eggs. Recipe – Low-carb chocolate cheesecake.


  • For the crust
  • 1 cup (90g / 3oz) of almond flour
  • 1/2 cup ( 60g / 2oz) of ground flaxseeds
  • 90g (3oz) butter
  • 1 tbsp Truvia or similar granulated sweetener
  • 1 small pinch of salt

For the filling

  • 600g (21oz, 3 standard packets) of Philadelphia cream cheese
  • 150g (5oz) sour cream (or double cream)
  • 1 cup of Truvia or equivalent
  • 4 large eggs
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp sugar-free vanilla extract
  • 1/4 tsp xanthan gum – optional

For the glazing

  • 30g (1oz) sugar-free dark baking chocolate
  • 10g (1/3oz) butter


  • Take your ingredients out of the fridge to bring them to room temperature

Make the crust first

  • Preheat oven to 190C/375F/Gas Mark 5
  • Mix together dry ingredients for the crust
  • Melt butter, add the crust mixture to it and combine well
  • Grease 9-inch springform cake pan and press your crust mixture to the bottom
  • Bake for 15-20 minutes
  • Take out the crust and lower the temperature to 150C/300F/Gas Mark 2

Make the filling

  • Beat cream cheese thoroughly with Truvia until smooth
  • Add eggs one by one and mix them in thoroughly
  • Add sour cream and vanilla extract
  • Put 2-3 tbsps of the mixture into a separate bowl, add cocoa powder and xanthan gum (if using), mix into a smooth paste
  • Add the paste back to the filling mixture and mix well
  • The mixture will be quite liquidy at this point – don’t worry as it will solidify during cooking
  • Place your springform pan on top of a baking tray and pour the filling into it
  • Put in the oven and bake for 45-60 minutes
  • Check your cheesecake regularly – when the edges are set and looked puffed up, it’s time to let it cool. The centre will look soft and caved in, but this will even out.
  • Switch off the oven and let it cool completely with the cheesecake inside.
  • Take it out, stick in the fridge for another 3-4 hours, or overnight

Make the glazing

  • Melt chocolate and butter together over a water bath and mix well
  • Cool slightly and zigzag across your cheesecake in Jackson Pollack style

Each serving contains 4g net carbs, 3g of fibre, 34g of fat and 10g of protein.

For more background to this recipe and low carb cheesecake options see: Low-carb chocolate cheesecake

Get more outstanding recipe ideas at Low Carb Diet Support, follow on Twitter @carbophobic and get their feed on Google+

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