We’re still low carbing it at our house, which means no sugar or starches. It’s working out beautifully but every now and then I get to wanting a little something sweet. I had a hankering for classic chocolate no bake cookies and decided to try out a low carb version. These have become a favorite of ours now, and I’m going to show you how to make them along with tips and tricks for adjusting them to your own taste.
I have kept a bag of these little gems in the fridge for the past few months now and have a few a week, just to keep the sweet monster from rising up and attacking. They taste close enough to the good old days but substituting pecans for the oats definitely takes it up a notch for me.
To make these, you’ll need much the same ingredients as the traditional ones, with just a few substitutions: Heavy Cream, Butter, Shredded Coconut (unsweetened), chopped pecans, cocoa powder, vanilla, and a sweetener of your choice.
I am using Swerve because it has zero net carbs and we go by net. You can use Splenda if you like, but it does have some carbs. You can also use Stevia but I can’t bear the thought of having that in my kitchen so you’re totally on your own there but make sure you adjust the amount added to taste – it may require less. If you love Stevia, just be happy that I’m leaving my share on the grocery store shelves for ya 🙂 You’re welcome. Not all taste buds are the same and we actually taste things differently – I’m one of those people that just can’t handle the taste of Stevia, no matter what brand.
Note: These are not going to taste identical to the ones made with sugar. The ones made with sugar are the bum diggity. These will be as close as you can get to the bum diggity on a low carb diet. The amount of sweetener you use here is going to make or break this. I only use 1/2 of a cup of swerve but I could probably even cut that back to a little over 1/4 of a cup (hint: I have and they are even better). I suggest starting on the lower end and going up. Also know that the type of sweetener is going to affect how much you need to use as some are sweeter than others. I think the greater chance is of the cookies being too sweet rather than not sweet enough, so keep that in mind. My measurements are using Swerve, which can be purchased on Amazon by clicking here. I bought my bag in a local grocery for $10 but you can get two bags on Amazon for $16. I have been using this bag for about two months now and still have some.
Place butter, cream, and sweetener in a sauce pot and bring it just to a boil over medium high heat while stirring constantly. Once it comes to a boil, allow to boil for two minutes and then immediately remove from heat and stir in all other ingredients until well blended.
Plop out by spoonfuls onto parchment paper and allow to cool completely so that they harden. Makes about a dozen cookies.
Enjoy your little treat! I keep these in a zipper seal bag in my fridge – hidden towards the back so the kids don’t find them. 🙂
- 1/4-1/2 cup Swerve*
- 1/4 cup heavy cream
- 1/4 cup butter
- 1/2 cup coconut shredded
- 1/2 cup chopped pecans
- 1 teaspoon vanilla
- 2 tablespoons cocoa powder
- Mix swerve, cream, and butter in pot. bring to boil and once boiling cook for two minutes.
- Remove from heat and stir in vanilla, cocoa powder, coconut, and pecans. Stir well. Drop tablespoonfuls onto parchment or waxed paper and allow to harden. Can speed this up by placing in the fridge. Enjoy!