Low GI and low carb cocoa and coconut cookies

Cocoa and coconut cookies that will delight your taste buds without affecting your blood sugar levels. Let me guide you through this delicious culinary adventure!

Welcome to my kitchen where every recipe is an invitation to explore the world of healthy flavors. Today, I’m sharing with you a delicious and nutritious gem: cocoa and coconut cookies. Whether you’re diabetic, looking for low glycemic index options, or simply a fan of healthier sweet treats, this recipe is perfect for you.

Here are the ingredients you’ll need for this recipe:

• 100g coconut flour (or almond flour)
• 25g unsweetened cocoa powder
• 25g natural sweetener (such as erythritol or xylitol)
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons coconut oil (or melted butter)

The role of each ingredient is crucial. Coconut flour provides a light texture and reduced carbohydrate content. Cocoa, rich in antioxidants, adds depth of flavor, while the natural sweetener maintains sweetness without impacting blood sugar. Baking powder ensures a fluffy texture, the egg and vanilla extract bring richness and aroma, and coconut oil (or butter) ensures a melting consistency.

If you want to learn more about the benefits of alternative flours to maintain a stable sugar level, check out my comprehensive article on different low GI flours here.

How to prepare your cocoa and coconut cookies?

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a large bowl, mix coconut flour, cocoa, sweetener, baking powder, and salt.
3. Beat the egg, vanilla extract, and coconut oil in another bowl until smooth.
4. Incorporate the liquid ingredients into the flour mixture. Refrigerate if the dough is too sticky.
5. Form balls, place them on the baking sheet, and flatten slightly.
6. Bake for 10-12 minutes, watching carefully.
7. Allow to cool on the sheet before transferring to a wire rack.

My tips and tricks for successful cocoa cookies:

• Adjust the amount of sweetener according to your sweetness preference.
• Add variety by including nuts or dark chocolate chips for a crunchy touch.

FAQ

Can I use another sweetener?
Yes, choose one that suits your preferences, but make sure it’s suitable for baking.

Other recipes to try

• 10 low GI flours: How to choose, use and enhance your recipes
• Walnut flour cookies: A delicious low GI recipe
• Coconut tuiles and vanilla: Easy low GI recipe
• Moist chocolate cake with low GI honey and low carb
• Low GI rice flour crepes

Get ready to enjoy these delicious cocoa and coconut cookies. It’s more than just a recipe; it’s an invitation to reinvent sweet pleasure consciously. Feel free to customize according to your tastes and share this experience with your loved ones. Enjoy your meal!

Continue to Content

Biscuits Cacao et Coco IG bas et Low Carb

Yield: 10 biscuits

Temps de préparation: 10 minutes

Temps de cuisson: 12 minutes

Total Time: 22 minutes

Des biscuits cacao et coco à faible indice glycémique, parfaite pour les
diabétiques et les amateurs de saveurs saines. Facile à préparer et
délicieusement chocolatée !

Print

Ingredients

• 100 gr de farine de coco (ou farine d'amande)
• 25 gr de cacao en poudre non sucré
• 25 gr d'édulcorant naturel (comme l'érythritol ou le xylitol)
• 1/2 cuillère à café de levure chimique
• 1 pincée de sel
• 1 gros œuf
• 1 cuillère à café d'extrait de vanille
• 3 cuillères à soupe d'huile de coco (ou beurre fondu)

Instructions

1. Préchauffez votre four à 180°C et tapissez une plaque de cuisson de papier sulfurisé.
2. Dans un grand bol, mélangez farine de coco, cacao, édulcorant, levure chimique et sel.
3. Battez l'œuf, l'extrait de vanille et l'huile de coco dans un autre bol jusqu'à obtenir un mélange homogène.
4. Incorporez les ingrédients liquides dans le mélange de farine. Réfrigérez si la pâte est trop collante.
5. Formez des boules, placez-les sur la plaque et aplatissez légèrement.
6. Enfournez pendant 10-12 minutes, surveillez attentivement.
7. Laissez refroidir sur la plaque avant de transférer sur une grille.

Notes

J'ai placé les boules de pâtes à biscuits dans des emportes pièces pour faciliter la forme des biscuits.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 94Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 61mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 3g

Les informations nutritionnelles peuvent varier selon les produits et les marques choisis.

Avez-vous testé cette recette ?

Laissez un commentaire et une note sur le blog ou partager une photo sur Instagram