Soft Low Carb Turkish Cookies
Soft Low Carb Turkish Cookies


  • 1 cup coconut flour
  • 1/4 cup of cocoa powder
  • 56 grams of dark chocolate (you can use Lindt dark chocolate)
  • 1 tsp of vanilla essence
  • 2 teaspoons of baking powder
  • 1/4 teaspoon sea salt
  • ½ cup unsalted butter softened
  • 227 grams of cream cheese softened
  • 1 cup sugar xylitol
  • 1 tsp Turkish coffee (can use normal espresso)
  • 4 eggs
  • Optional 1/4 cup finely chopped pecans

Chocolate Icing 

  • ¼ cup of unsalted butter
  • 1 tsp coconut oil
  • 1/2 cup xylitol (make a powdered sugar in grinder)
  • 56 grams dark chocolate
  • ½ tsp Turkish or espresso coffee
  • Pinch of sea salt
  • 1/4 cup chopped pecans


Cookie Dough

  1. Pre-heat oven to 177 degrees C
  2. Melt the baking chocolate in a double boiler or in microwave (20 seconds) then set aside.
  3. Using a mixer combine the cream cheese, butter, xylitol and vanilla essence
  4. Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
  5. To the cookie dough add the melted chocolate and beat dough until it's perfectly mixed.
  6. Stir in the coconut flour, cocoa powder, baking powder, coffee, salt and mix well. (Optional add finely chopped pecans)

Baking Instructions

  1. Add the cookie dough in spoonful's to a parchment lined cookie sheet.
  2. Flatten the cookies slightly.
  3. Bake cookies for 15-20 minutes (Do not over-bake).
  4. Allow cookies to fully cool.
  5. Spread about a teaspoon of icing onto each cookie and top with pecans.
  6. Allow the icing to set about 5 minutes.

Chocolate Icing

  1. Melt the butter and baking chocolate in a double boiler or in the microwave in 15 seconds.
  2. Add sugar substitute and stir (make your own powdered sugar substitute in a grinder.)
  3. Add coconut oil
  4. Stir in the pinch of sea salt and coffee.

This Turkish pecan cookie is a soft cookie recipe it’s almost like a brownie.