sugar free chocolate chia biscuits


Sugar Free Chocolate Chia Biscuits – How to make delicious low carb cookies the easy way.

Ever since I was a child I’ve had a sweet tooth. I don’t think I have ever gone more than 2 days without some biscuits, a pastry, chocolate or cake. So it was inevitable that, after switching to a keto lifestyle, I would simply bake my own treats minus the carbs from flour and sugar.

These sugar free chia biscuits actually came about because I fancied biscuits but I had no eggs. Admitting to a fair amount of laziness, rather than go and get some I decided to try and bake without eggs.

Enter the chia magic!

My kitchen would not function without chia seeds. I don’t know how I managed before I discovered them. They are so full of goodness that I add them to almost everything! In fact, they are so versatile that they even function like eggs in binding dry ingredients together. All you have to do is mix 1 tablespoon of chia seeds and 3 tablespoons of water, wait a few minutes for the gel magic to happen and you’re ready to go.

chocolate chia biscuits
chocolate chia biscuits

Sweetness without sugar

As for the sweetness, after reading about and testing a variety of sweeteners my favourite by far are erythritol and stevia. I tend to use them either individually or in combination, depending on what I am making, because both have a habit of affecting the final result in terms of either consistency or taste. The first time I made these biscuits I used erythritol, but I wasn’t happy with the after taste, so I made another batch using stevia instead and the result was perfect.

Bear in mind that the stevia I use is extremely powerful (30 times sweeter than sugar), so you will need to add more if the one you have is weaker, or you could combine erythritol.

Mind the chocolate!

For the chocolate coating, it is down to your preference whether you use milk or dark chocolate or cacao nibs. It goes without saying that whatever you use has to be sugar free or contain only polyols that are low-GI like the one I use.

Sugar free vanilla extract

I have not found a shop-bought sugar free vanilla extract. So  if you prefer an all-natural, home made ingredient, check out my post on how to make your own sugar free vanilla extract.


  • Yield: 15
  • Serving: 1
  • Calories: 128
  • Fat: 10.5g
  • Net Carbs: 3g
  • Protein: 2g
Recipe type: Biscuits
Cuisine: Ketogenic. Sugar Free. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Sugar free and deliciously healthy chocolate topped chia biscuits.
  1. mix water and chia seeds and set aside to gel.
  2. pre-heat oven to 180° C static.
  3. mix all dry ingredients into a medium-large bowl.
  4. add the cubed butter and chia gel.
  5. knead by hand to form a dough, then cover with cling film and refrigerate for 20 minutes.
  6. roll out the dough evenly until it is about 2-3 mm thick.
  7. cut out shapes using biscuit cutters or an upside-down glass.
  8. lay biscuits on a baking tray lined with parchment paper and bake for 13-15 min or until they start browning around the edges.
  9. wait until totally cold before spreading the melted chocolate on each biscuit.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.


Your feedback is important to me! Please leave a comment below. If you make this recipe, share a photo with the hashtag #queenketo. Thank you!


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Average rating 4 / 5. Votes: 1


  1. Valorie Hill

    I made these tasty morsels this evening. I rolled the dough between sheets of parchment paper, and gathered and re-rolled the scraps twice. That’s one positive about this no-wheat baking: no gluten to get tough!

    Are these cookies (sorry, biscuits!) supposed to get crispy as they cool?

    • Hi Valorie, I bake from either the UK or Italy, depending on where I am at the time, and I find that different ovens produce different results, despite the same temperature. How thin they are also affects consistency. They shouldn’t be chewy, but won’t have a crisp ‘snap’ like my minty bites, either.

      • Valorie Hill

        I’m waiting until I have lupin flour to try some of your other recipes, including the minty bites and danish. I was unable to find a source for it in Canada, so I ordered some from Amazon (US) and am having it shipped to a friend’s place on the other side of the border. Fortunately I live near the border

        • Crickey, you sure are going the extra mile. I take my hat off to you and fingers crossed you won’t be disappointed with the results.

          • If I can’t bake and eat delicious baked things, this lifestyle will not be sustainable for me. I love baking and cooking, and am enjoying trying many recipes and sampling the results. I wish there were direct and equal substitutions for wheat flour and sugar; it would be so much easier! I have had more success with your recipes than others I’ve found on-line.

  2. Love love love the recipes. I love my Italian food, so this is all perfetto for me!

    • Thank you so much. Why not subscribe by email so that you’re notified as soon as new recipes are added. Let me know how the recipes turn out for you! 🙂

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