Keto Chocolate Orange Cookie Recipe
The ChipMonk Baking Vault is open again, and boy do we have a treat in store for you! This time we’re sharing another of our secret legacy recipes: Low-Carb Chocolate Orange Cookies! These delectable cookies mimic orange slices dipped in chocolate. The combination of decadent dark chocolate with the sweet, citrusy flavor of oranges will definitely leave you wanting more! Best of all, they have no sugar, they’re gluten free, and they have just 1 net carb per cookie. No more boring keto desserts for you - kick it up a notch and let the chocolate flow!
Chocolate Orange Cookies
(Low-Carb, Gluten Free, Keto, Diabetic Friendly)
SERVINGS: ~24 MEDIUM SIZE COOKIES (~21 GRAMS EACH)
PREP TIME: 20 MINS
TOTAL TIME: 45 MINS
- 1 stick (113g or 8 Tablespoons) Unsalted Butter
- 3/4 cup AlluMonk (Allulose + Monk Fruit) Sweetener or Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
- 1 Large Egg
- 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
- 1 teaspoon Vanilla Extract (most groceries stores sell McCormick which works great)
- 1 teaspoon Orange Extract (most grocery stores sell McCormick which works great)
- 1 teaspoon Orange Zest / Orange Peel (Walmart carries this)
- 1/2 teaspoon Fine Salt
- 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
- 1/2 teaspoon Baking Powder
- 1/4 cup (45g) Unsweetened Chocolate (Lily’s Dark Chocolate Baking Chips, Pascha 100% Cacao Chips, and Baker’s Unsweetened Baking Chocolate Bars all work)
- Red & Yellow Food Coloring (as needed)
- Heat oven to 350°F. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
- Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, orange extract, and egg, mix together. Add food coloring to get orange color
- In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and orange zest)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Using a cookie scooper (4 tsp size; 2 1/4" diameter), place scoops of dough onto a baking pan lined with parchment paper
- Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
- Place your chocolate in a small, microwave-safe bowl. Place in microwave and zap it for 30 seconds at a time until the chocolate is fully melted. Make sure to do this in 30 second increments or you could burn the chocolate.
- Using a spoon or spatula, scoop the melted chocolate and drizzle it on to the top of the cookies. Let the chocolate and cookies cool, and serve. Keep in an airtight container (best if kept refrigerated).
NOTES / TIPS
- Use parchment paper on your oven pan to make clean up quick and easy. Reynolds Wrap works well. Make sure you DO NOT use wax paper as the wax will melt in the heat of the oven and get into your cookies
- Because of the almond flour, the cookies will NOT flatten out by themselves in the heat of the oven so must remember to press them down a bit before baking
- When melting the chocolate in the microwave, make sure you microwave it in increments of 30 seconds or less. Each time, check to see if the chocolate is melted. If you leave the chocolate in the microwave for longer amounts of time, it can burn.
- If you opt to us 100% cacao chocolate like Pascha 100% Cacao Chips or Baker’s Unsweetened Baking Chocolate Bars, be aware that the chocolate will melt very easily since it contains no stabilizers. They’ll be fine at room temperature but they chocolate can get really messy at warmer temperatures (i.e., outside). Lily’s Dark Chocolate Baking Chips do not have this problem but they contain Stevia, which some people dislike.
- Please note, the Lakanto Monk Fruit Sweetener is approximately 90% erythritol by weight. As a sugar alcohol, erythritol can cause bloating and stomach upset if consumed in large amounts. You could consider using an alternative sugar-free sweetener like allulose or ChipMonk’s own blend: Allumonk (a blend of monk fruit and allulose). You can see our comparison chart of low carb sweeteners on our blog here: The Best Low Carb Sweeteners (A Visual Guide).
Here’s the equipment we like to use at home for this recipe:Baking sheet:
When prepared via the above instructions, each cookie clocks in at 100 calories, 9g of fat, 2g of protein, and just 1g net carbs. Note: Net Carbs = Total Carbs - Dietary Fiber - Sugar Alcohol.
Useful Links & Additional Information
If you loved this recipe, check out our other recipes and baking guides on the ChipMonk blog such as:
- The Best Low Carb Sweeteners (A Visual Guide)
- Our List of The Best Alternative Flours
- Recipe: Low-Carb Matcha Green Tea Coconut Cookie
- Recipe: Keto Chocolate Orange Cookie
- Recipe: Low-Carb Keto Blueberry Muffins with Lemon Icing
- Recipe: Keto Carrot Cake Whoopie Pies
- Recipe: “LeMonk” Low Carb Lemon Vegan Cookies
- World’s Easiest Meal Prep: Salsa Chicken
- High Protein, Low Carb Meal Prep: Turkey Bowls
- AlluMonk (Allulose + Monk Fruit Sweetener)
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