Low Carb Chocolate Crinkle Cookies
Indulge your chocolate cravings guilt-free with these irresistibly soft and fudgy Low Carb Chocolate Crinkle Cookies! Perfect for keto enthusiasts and anyone watching their carbs, these cookies are made with wholesome almond flour, rich unsweetened cocoa powder, and naturally sweetened with erythritol for a sugar-free treat. A striking crinkled powdered coating adds a touch of elegance while keeping the cookies delightfully festive. Ready in under 30 minutes with simple pantry ingredients, these gluten-free cookies boast a perfectly chewy texture and are ideal for holiday baking, dessert platters, or an everyday treat. Effortless to make and bursting with chocolatey goodness, they’re proof that low-carb doesn’t mean sacrificing flavor!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups Almond flour
- 0.75 cup Unsweetened cocoa powder
- 1 cup Granulated erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.25 cup Unsalted butter, melted
- 0.5 cup Powdered erythritol (for coating)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together almond flour, cocoa powder, granulated erythritol, baking powder, and salt until well combined.
Step 3
In a large bowl, beat the eggs with a whisk or hand mixer until frothy. Add the vanilla extract and melted butter, and mix until smooth.
Step 4
Gradually add in the dry ingredients to the wet ingredients, and stir until a thick dough forms. The dough will be sticky, but this is normal.
Step 5
Pour the powdered erythritol into a small bowl. Using a tablespoon-sized cookie scoop or your hands, form dough balls about 1 inch in diameter.
Step 6
Roll each dough ball in the powdered erythritol to coat completely, shaking off any excess.
Step 7
Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 8
Bake in the preheated oven for 10-12 minutes. The cookies will be soft to the touch but will firm up as they cool.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (865.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1937.8 |
| Total Fat 159.3g | 0% |
| Saturated Fat 54.5g | 0% |
| Cholesterol 687.2mg | 0% |
| Sodium 1256.9mg | 0% |
| Total Carbohydrate 441.1g | 0% |
| Dietary Fiber 79.7g | 0% |
| Total Sugars 10.4g | |
| Protein 85.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 620.6mg | 0% |
| Iron 36.4mg | 0% |
| Potassium 2951.8mg | 0% |
Source of Calories