Slow Carb Cookie Recipe

Ok, so sometimes it can be very tough to not eat sugar and we all crave dessert every once in a while.  Well, at least I know I do.  The upside of the Slow Carb diet is the fact that you get to have a cheat day once a week.  The downside is you have to wait a whole six days until you can have a dessert!


I’ve read up on tons of healthy desserts and paleo cookies.  However, most of them use honey or maple syrup as a sweetener.  These do not.  I’ve experimented A LOT over the last year.  Many of my experiments were failures. I think this is my best attempt so far at making a decent slow carb cookie.  I modified Cookie+Kate’s recipe to comply with the slow carb diet.  Thanks for the inspiration!

cookie dough

One of the great things about these cookies is the fact that there are no eggs in the dough.  Therefore, the cookie dough is safe to eat! :)

cookie tray

In order to sweeten these cookies, I used about 20 drops of liquid stevia.  I’m assuming granulated stevia would work as well, although I have not tried it out myself.  


To enhance the flavor of these cookies, I added in chopped walnuts and loved the nutty addition.  I also used organic cacao nibs to make them chocolate chip cookies.  You can leave these out if you want them to be 100% slow carb.  However, since I had raw cacao, not regular chocolate, I think they have more benefits than negatives, so I included them. Raw cacao is considered a Mayan superfood. 


After you mix all of the ingredients together, let the dough refrigerate for about 10 minutes in order to firm the dough up in order to form into a ball shape.  


These cookies are very delicate.  So you have to handle with care.  They firm up much more the longer you let them sit after they come out of the oven.  


Slow Carb Cookie Recipe
Yields 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 3/4 cup almond flour
  2. 1/4 cup coconut flour
  3. 1 tsp baking soda
  4. 1/2 tsp sea salt
  5. 1/4 cup ghee (clarified butter), melted
  6. 1/4 cup coconut oil, melted
  7. 1 tsp vanilla extract
  8. 20 drops liquid stevia (or to taste)
  9. 1/4 cup walnuts, chopped
  10. 1 oz raw cacao nibs
  1. Preheat oven to 350°F. Mix together almond flour, coconut flour, baking soda, and sea salt.
  2. Pour in the coconut oil, ghee, liquid stevia, and vanilla. Once the mixture begins to form a dough, add in the walnuts and cacao nibs.
  3. Refrigerator for about 10 minutes in order to let the dough firm up.
  4. Line a baking tray with aluminum foil and spray with non-stick cooking spray. Remove dough from the refrigerator and roll into 1 inch balls. Spread the cookie dough balls out evenly on the baking tray and bake for about 10 minutes or until the bottom of the cookie begins to brown. Let the cookies cool for about 10-15 minutes to firm up, or else they will fall apart right out of the oven. Eat and enjoy!
  1. *This recipe will make about 12 cookies. Mine only made 11 because the cookie dough is safe to eat :)
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Leave a Reply 8 comments

Pooja - February 7, 2014 Reply

These look amazing! Can’t wait to try em :) One question though: if I did add in eggs, would I need to adjust the portions of the other ingredients? And how many eggs do you think it would need? Just wondering if adding in egg would help hold em together better. Let me know :) Thanks!

    Michele - February 13, 2014 Reply

    Hi Pooja,

    I just made these again now, and I added in an egg. The taste is slightly different, I found they’re not as sweet, but they definitely firmed up much better. I didn’t modify any of the other ingredients. Hope that helps!

      Pooja - February 13, 2014 Reply

      yes, very helpful! thanks :)

Lisa LeBlanc - April 12, 2015 Reply

Sounds really good and can’t wait to try this recipe! Thank you!

popping candy - April 14, 2015 Reply

Nice post. I was checking continuously this blog and I’m impressed!

Extremely helpful information specially the final phase :) I
handle such info much. I used to be seeking this particular info for a long time.
Thanks and best of luck.

Carly - September 27, 2015 Reply

Is there a certain kind of liquid stevia that you used? According to the slow carb website I rely on liquid stevia is not allowed on the diet. Do you have other information that says it’s ok?

Erin - August 30, 2016 Reply

Thanks for the recipe. I made these today because I wanted to make something small-ish that I thought would freeze well and be a quick fix that didn’t undo my entire week on the plan!

I was able to only use 10 drops of liquid stevia and I was able to get 15 balls out of it. They are very decadent and fragile even after letting sit for 30 minutes. They should be perfect as a freezer cookie. Thanks again!

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