Desserts
Keto chocolate chunk cookies
Almond flour, butter and sugar-free dark chocolate make cookies with crisp edges and soft centres.
Servings in this printout: 10
Ingredients
- 100 g softened butter
- 70 g erythritol
- 1 egg
- 180 g almond flour
- 0.5 tsp baking powder
- 60 g sugar-free dark chocolate chunks
- 1 tsp vanilla extract
- a pinch of salt
Method
- Preheat the oven to 175 °C and line a baking tray with baking paper.
- Beat the butter and erythritol until pale. Add the egg and vanilla.
- Mix the almond flour, baking powder and salt, then add them to the dough. Fold in the chocolate chunks.
- Shape the dough into 10 balls, put them on the tray and flatten them slightly.
- Bake for 10–12 minutes, until the edges begin to colour. Leave to cool on the tray before moving the cookies.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- a pinch of salt · The amount is missing or could not be verified.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Estimate for the modified recipe
Original recipe GL unavailable
Calculated GL · calculated part below 1 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
GI-unmatched available carbohydrate omitted, up to 1.4 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
Value used in the model
Original recipe amounts and preparation
- 100 g · softened butter
- 70 g · erythritol
- 1 · egg
- 180 g · almond flour
- 0.5 tsp · baking powder
- 60 g · sugar-free dark chocolate chunks
- 1 tsp · vanilla extract
- a pinch of salt
Preheat the oven to 175 °C and line a baking tray with baking paper. Beat the butter and erythritol until pale. Add the egg and vanilla. Mix the almond flour, baking powder and salt, then add them to the dough. Fold in the chocolate chunks. Shape the dough into 10 balls, put them on the tray and flatten them slightly. Bake for 10–12 minutes, until the edges begin to colour. Leave to cool on the tray before moving the cookies.
Separate version amounts and preparation
Servings for these amounts · 10
- 100 g · butter
- 70 g · Foodin erythritol (100%)
- 55 g · egg without shell
- 180 g · full-fat almond meal, not defatted flour
- 2 g · baking powder
- 60 g · dark chocolate, no added sugar
- 4.2 g · vanilla extract
- amount in the original recipe · salt
Use the original method with these details.
Bake at 175°C for 10–12 min. Use full-fat almond meal and no-added-sugar chocolate. Weigh baking powder 2 g and vanilla extract 4.2 g.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
Assumption sensitivity
0.032–1.999 / serving
This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.
- Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
- Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
- VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- Foodin 100% erythritol · Foodin label: carbohydrate100 minus explicitly declared polyols100CARBOHYDRATE
- KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- Nut, almond meal · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- Baking powder, dry powder · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- Chocolate, dark, no added sugar · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- Vanilla bean extract · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
How does your choice of chocolate affect the GL estimate?
Sugar-free chocolate can contain different sweeteners. The sugar-free label alone cannot tell you the glycaemic load (GL) of the finished cookies.
Torras Dark chocolate
Sweeteners: Maltitol.
The manufacturer lists maltitol as the sweetener. Maltitol is a polyol, also known as a sugar alcohol. The chocolate also contains other carbohydrates.
The product identifiers on the manufacturer's page conflict. Check the name, sweeteners and ingredients on your pack.
Torras Chocolate Negro 60% Stevia
Sweeteners: Erythritol and steviol glycosides.
Erythritol is a different polyol from maltitol. This chocolate also contains other carbohydrates, even though it is labelled stevia.
Check both sweeteners and the other ingredients on your pack, as product formulations can change.
Manufacturer’s product information: Torras Chocolate Negro 60% Stevia
The product information cannot establish the GL of the finished cookies or the difference in GL between the two chocolates. The chocolate is folded into the dough in chunks. The erythritol added separately to the dough does not tell you how the chocolate chunks are sweetened.
The calculated part shown above applies only to the version described there.
This comparison does not measure your individual blood glucose response.
Source: manufacturer’s product information, checked . Check the pack for the current ingredients.
Notes
The cookies are soft when hot and firm up as they cool. The flavour and carbohydrate content of sugar-free chocolate vary by product.
Nutrition values are currently withheld while the source data is being checked.