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Sugar Free Mexican Hot Chocolate Cookies
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4.36 from 14 votes

Sugar Free Mexican Hot Chocolate Cookies

This delicious tasting recipe for Sugar Free Mexican Hot Chocolate Cookies comes with options for keto, low carb, or gluten free diets as well.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: cookies, Dessert
Cuisine: American, Mexican
Search Result: cocoa, cookies, gluten free, keto, low carb, sugar free
Servings: 36



  • Preheat your oven to 350. Prep two cookie sheets for nonstick. I like to use Parchment Paper .
    Preheat Oven
  • In a medium sized bowl, whisk together the flour, Cocoa Powder, Black Pepper, Baking Soda, 1 teaspoon of Ground Cinnamon, Cayenne Pepper, and cream of tarter. Set this bowl aside.
  • Next, in mixing bowl, cream together the butter with one cup of the sugar. Once creamed, you can add the dry ingredients from the first bowl containing the dry ingredients (flour etc). To do so we will add half at a time, gently stirring between additions.
    mixer blending
  • Add the eggs one at a time, stirring gently between additions. And then the vanilla extract. Fold in the chocolate chips by hand.
  • In a small bowl, use a fork to gently mix together the remaining sugar alternative and the remaining cinnamon. To form the cookies, use a tablespoon or similar item to scoop out dough. Form a ball with each ball of dough and then flatten it onto the prepped baking sheets. Sprinkle the remaining sugar alternative with cinnamon that is in the small bowl onto the cookies. Bake 12-15 minutes or until the cookies begin to crack. Allow to cool on the baking sheets.
    Sugar Free Mexican Hot Chocolate Cookies

Recipe Notes

Please see post for details
As mentioned, you will need unsweetened cocoa powder. Then to make this taste more like Mexican chocolate, we will add a bit of ground cinnamon to that cocoa powder.
We will be using cayenne pepper in this recipe to give us that spicy taste.
To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour.
Lastly, to make this recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well.
As stated above, we will be using a granular sugar alternative to make this recipe. There are many different kinds of granular sugar alternatives available these days as the number and variety seem to increase on a daily basis sometimes! For best results, what you should look for in the granular sugar alternate of your choice is for an alternative that measures 1:1 with sugar in a recipe and can be used in baking.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 87mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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