This low-carb chocolate hazelnut cookies recipe makes cookies with intense chocolate flavor. They are an ideal treat for chocolate lovers on low-carb, diabetic, ketogenic, Atkins, or Banting diets.
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These low-carb chocolate hazelnut cookies are unlike any cookie you’ve ever experienced. They are rich, moist, chewy and mouthwateringly delicious! These intensely flavored cookies are perfect for hard-core chocolate lovers. These bittersweet cookies are studded with bits of chocolate. A sprinkle of hazelnuts in the batter adds some crunch and the nutty flavor offsets and complements the deep chocolate essence.
This recipe has evolved so much! It began as a failed recipe for white chocolate macadamia nut cookies. I was so disappointed with that recipe that I left the kitchen to sulk a few minutes before cleaning up the mess. When I returned to the kitchen, Harper had a cookie in each hand, nibbling on them. She loved them! Well, she almost loved them. We worked to figure out what wasn’t quite right about them and decided to try them as chocolate cookies with pecans instead. In the end, they evolved into these low-carb chocolate hazelnut cookies. I think my love of Nutella had something to do with the change of nut choice.
When I say these cookies are intensely flavored, I mean it. If you’re the kind of chocoholic who looks for the highest percentage cocoa in a chocolate bar and search for powerful chocolate flavor offset with only a hint of sweetness, these cookies will fit the bill. They are perfect with a dish of our low-carb vanilla ice-cream or a cup of coffee or tea.
Low-Carb Dark Chocolate Hazelnut Cookies
- 3 ounces stevia sweetened dark chocolate chopped finely and split in half
- 1/4 cup plus 1 Tablespoon granulated stevia/erythritol sweetener
- 1/3 cup cocoa
- 1/4 teaspoon xanthan gum
- 2 large egg whites room temperature
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup raw unsalted hazelnuts, chopped
- Position oven racks in the upper and lower third of the oven. Preheat oven to 350º F. Line 2 baking sheets with parchment.
- Melt half the chocolate in a double boiler. Remove from heat and allow to cool until luke warm-about 10 minutes.
- In a medium mixing bowl, mix together 1/4 cup sweetener, cocoa powder and xanthan gum to blend.
- In a separate medium bowl, using electric mixer, beat egg whites until soft peaks form. Add the cream of tartar, 1 tablespoon granulated sweetener, and vanilla. Beat at high speed until stiff peaks form.
- Gradually, in small amounts at a time, add the cocoa mixture to the egg whites, beating with the mixer after each addition. Fold in melted chocolate, then fold in nuts and reserved chopped chocolate.
- Drop batter on the prepared cookie sheet in rounded tablespoon amounts.
- Bake 7 minutes, then reverse sheets and bake for approximately 6-7 minutes more or until set and tops are less shiny. They should have some stability when lightly touched.
- Allow cookies to cool on baking sheet for 1 minute, then carefully remove from the sheet and place on a cooling rack.
Per cookie (1/12th of the recipe)
Fat (g) 4.1
Carbs (g) 4.9
Fiber (g) 3.4
Protein (g) 2.9
Net Carbs (g) 1.5