Chocolate Digestives

Aug 1, 2025

I used to love chocolate digestives and so I’m mega chuffed to have come up with this lower carb recipe. Particularly as they’re even better than the real thing IMHO. They’re bursting at the seams with flavour.   They’re also more satiating than a normal biscuit. So no danger here of finishing the lot off. (Or was that just me that used to do that?)

They’re possibly not as good as normal digestives for dunking in tea. But then personally speaking, I’m not sure that’s any way to treat a biscuit – or a cup of tea come to that. 

For the biscuit base:
150g almond flour
4 tsp ground sweetener *
3 tbsp Peruvian carob (Mesquite Algarroba) **
2 tsp ginger
Pinch of salt
60g butter melted
40g cream cheese
1 tbsp vanilla essence

For the topping:
80 gm 100% cocoa solid dark chocolate (I used Montezuma Chocolate) 
4 tsp milled sweetener*
1 tsp butter
½ tsp salted caramel essence

* Natural sweetener options could include xylitol, erythritol, allulose. I used NKD Living Erythritol Gold for this recipe. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.

**Peruvian Carob/ Algarroba Powder - not to be confused with the dark carob often used as a chocolate substitute -  is a low sugar/low glycaemic sweetener that gives such a great flavour to biscuits and cheesecake bases. See Alternative Sweeteners page for more info.

For the biscuit base:
Mix the dry ingredients together in a bowl – flour, carob, sweetener, ginger, salt - until they’re evenly blended.
Stir the melted butter and cream cheese together and add to the dry ingredients. Mix together.
Get your hands in there and squidge the mixture together until it’s turned into a fairly firm ball.
Roll out flat to biscuit depth on some baking paper. (You may need another sheet of baking paper on the top to stop the rolling pin sticking to the mix).
Cut into rounds with a pastry cutter and place on a baking tin lined with baking paper.
Cook for approximately 15 minutes Gas mark 4 350F/180C until they are starting to brown at the edges.
Cool on a wire tray.

For the topping:
Break the chocolate into pieces into a heatproof bowl with the butter.
Place the bowl in a pan of simmering water and melt over a gentle heat.
Once the chocolate has melted, stir in the milled sweetener and salted caramel essence.
Smear generous amounts of choc on the biscuits with a knife or small spatula – taking the chocolate right to the edges.  Then stand back to admire your work.
Pop in the fridge to chill the chocolate.
Store in an air tight container in the fridge.

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