Low carb coco biscuits with dark chocolate


  • 20 g of butter
  • 10 g of coconut fat
  • 3 eggs
  • Stevia (according to your personal taste)
  • 50 g desiccated coconut
  • 20 g of coconut flour
  • 1 table spoon of greek yoghurt with coconut
  • 1 teaspoon of cinnamon
  • 40 g of SWEET-SWITCH® 70% Dark Chocolate

Let's get started!

  • Preheat the oven to 170 °C.
  • Melt the butter and coconut oil a little.
  • Split the eggs and mix the egg whites stiff with a pinch of salt and - if you want - extra sweetener (we use stevia).
  • Mix the egg yolks, melted fat, grinded coconut, coconut flour, Greek yogurt and cinnamon.
  • Add this mixture through the stiff egg whites until you have a smooth mass. You can always taste if it is sweet enough.
  • Scoop 16 piles on the baking sheet with sufficient space in between. Do not make the piles too thin, otherwise the cookies will be too dry.
  • Place in the warm oven for 10-15 minutes and check regularly.
  • Let them cool for at least 10 minutes. Cold they are tastier and smoother anyway.
  • Melt the chocolate au bain marie and drizzle the the chocolate over the cookies with a spoon and sprinkle with grinded coconut.


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