Keto Chocolate Crinkle Cookies
Indulge in the rich, fudgy decadence of Keto Chocolate Crinkle Cookies, a low-carb twist on the classic holiday favorite. These sugar-free delights boast a soft, brownie-like center and a striking crinkled finish, achieved by rolling the dough in a sugar-free powdered sweetener before baking. Made with wholesome almond flour and cocoa powder, they’re naturally gluten-free and perfect for satisfying a chocolate craving without the guilt. Quick and easy to make in just 20 minutes of prep time, these cookies are sweetened with erythritol, making them keto-friendly and ideal for anyone following a low-carb lifestyle. Whether served as an afternoon treat or a festive dessert, they’re guaranteed to impress with their irresistible flavor and beautiful presentation.
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Ingredients
- 1.5 cups almond flour
- 0.5 cup cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sugar-free powdered sweetener
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the unsalted butter and granulated erythritol using an electric mixer until creamy and well combined, about 2 minutes.
Step 4
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.
Step 6
Use a tablespoon or cookie scoop to portion out the dough, rolling each into a ball with your hands.
Step 7
Roll each dough ball in the sugar-free powdered sweetener to fully coat.
Step 8
Place the coated dough balls on the prepared baking sheet, leaving space between each for spreading.
Step 9
Bake in the preheated oven for 10-12 minutes, until the cookies have spread slightly and have crinkled tops.
Step 10
Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
| Serving size | (618.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1487.7 |
| Total Fat 135.5g | 0% |
| Saturated Fat 39.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 496mg | 0% |
| Sodium 1195.8mg | 0% |
| Total Carbohydrate 208.7g | 0% |
| Dietary Fiber 30.2g | 0% |
| Total Sugars 6.4g | |
| Protein 51.1g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 428.4mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 767.0mg | 0% |
Source of Calories