How could I make fudge for diabetics

Wonderfully soft, delicious chocolate chip cookies without sugar and flour that definitely don't taste like giving up!

I am very enthusiastic myself that my low carb cookies with chocolate can do without flour and sugar and are still just delicious. They are also wonderfully suitable for diabetics or people with gluten intolerance. But the best part is the taste of the low carb chocolate chip cookies. You just HAVE to bake them!

Since low carb baking is unfortunately not that uncomplicated, it took me several attempts again this time until I was satisfied with the recipe. The basis of normal cookies consists of wheat flour, butter, eggs and sugar. The former and the latter are omitted. And with it the ingredients that are required for the typical consistency of (crispy) cookies. The gluten contained in the wheat flour acts as a β€œglue”, holds the dough together and makes it crispy. Since I personally prefer chewy anyway Low carb chocolate cookies eat, so soft, soft, I don't mind the lack of crispness. I prefer to eat them while they are still lukewarm, i.e. straight from the oven. Or (don't laugh!): I put the low carb cookies with chocolate drops in the freezer and take them out 1-2 minutes before I eat πŸ™‚

Main ingredient of Low carb chocolate cookies The wheat flour alternatives are coconut flour and almond flour. I have already explained baking with coconut flour in more detail here. It binds an extremely large amount of liquid and in terms of its baking properties is not at all comparable to wheat. Just like the brown, partially oiled almond flour, which should not be confused with ground almonds (see my tips).

This is how the chocolate chip cookies are perfect without sugar and flour

The sugar alcohols xylitol and erythritol were used as sugar substitutes. You might be wondering why I put so many different products in the Low Carb Chocolate Chip Cookies. In my experience, low-carb ingredients have their own individual advantages and disadvantages in terms of nutritional values ​​and baking properties. I wanted to "compensate" for this.

For example, the sugar substitute erythritol is free of calories and carbohydrates, but would taste a bit cool on its own in the cookies without sugar and flour. Xylitol, on the other hand, is more neutral, but depending on the amount it can lead to digestive problems and also has some carbohydrates (albeit significantly less than normal sugar). Together they make the Chocolate Chip Cookies recipe low carb and perfect πŸ˜‰

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So: bake them Low carb chocolate chip cookies be sure to check it out, be it the light version with white chocolate in the batter and dark chocolate chunks or the dark version with dark chocolate and cocoa in the batter and light chocolate pieces. I look forward to your feedback! And feel free to click through my many other low-carbohydrate recipes.

Note: I published this post for the first time in 2016 and last updated in 2021.

Low carb chocolate cookies

Delicious, soft low carb cookies without sugar and flour that don't even taste like giving up! Also suitable for diabetics and people with gluten intolerance.
Quantity: 10 large cookies

ingredients

Additionally for the light variant

Additionally for the dark version

preparation

  • First, finely chop or grate the chocolate for the dough: If you want dark cookies, use 40g dark chocolate, for light cookies 40g white chocolate. Beat the soft butter with xylitol and erythritol until frothy. Mix in the eggs well one at a time.
  • In a second bowl, mix the almond flour with coconut flour, salt, vanilla, baking powder and guar flour (add the cocoa for the dark cookies). Briefly but thoroughly stir this flour mixture into the egg mixture with the milk. Fold in the prepared, finely grated chocolate.
  • Preheat the oven to 175 degrees top and bottom heat. Let the dough stand for 5 minutes. Cover a tray with baking paper.
  • Shape the cookies with wet hands (they hardly melt in the oven anymore) or first shape them into balls and then flatten them on the baking sheet. Cover or decorate the cookies with the chocolate chunks on the tray. Bake for about 11-13 minutes. They can still be soft because they get a little harder when they cool down. Best to enjoy lukewarm or straight from the freezer.

General information

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