This post may contain affiliate links. See my disclosure policy.
My keto crinkle cookies are a low carb and sugar free take on the classic Christmas chocolate cookies! Soft, chewy, and just 2 grams net carbs.
Love keto holiday cookies? Try my keto Christmas cookies, keto gingerbread cookies, keto sugar cookies, and keto shortbread cookies next.
One of my family’s all-time favorite cookies are crinkle cookies, so of course, I had to give them a low-carb makeover. Luckily, these cookies only need a few tweaks to make them keto friendly and they are so good, no one will know!
Table of Contents
Why I love this recipe
- Ridiculously simple. No fancy kitchen mixers are needed, and just a handful of simple ingredients.
- Perfect texture. These cookies are thick around the edges, have soft centers, and have a light exterior. They are sweet and full of chocolate flavor, complemented by the powdered sugar on top.
- Perfect for gift giving. These cookies hold their shape really well and are perfect for cookie exchanges and edible gifts.
Ingredients needed
- Almond flour. Blanched almond flour or superfine almond flour. Avoid using almond meal, as they can yield cookies that become dense.
- Cocoa powder. Unsweetened and Dutch-processed cocoa powder. Be sure to sift it well first, to ensure there are no clumps.
- Granulated sweetener of choice. Any keto granulated sweetener can be used. I prefer using allulose. A little will also be used to roll the cookies in.
- Baking soda and baking powder. Both baking agents are used to help the cookies puff up and avoid them overspreading.
- Salt. Just a pinch to bring out the sweetness and the chocolate flavor.
- Sugar free maple syrup. A keto maple syrup, NOT sugar free pancake syrup.
- Vanilla extract. A must for any good cookie recipe.
- Coconut oil. Softened but not liquid. You want it to have the texture of softened butter.
- Egg. Room temperature eggs are preferred.
- Keto powdered sugar. To cover the cookies with!
How to make keto crinkle cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the dough. Start by mixing together your dry ingredients in a large mixing bowl. Next, add the wet ingredients and mix well, until a thick dough remains. You’ll want to let the dough sit for around 10 minutes, for the baking agents to activate.
Step 2- Make balls of dough. While the dough is resting, mix your powdered sugar with the extra granulated sweetener in a small bowl. Using a cookie scoop, drop balls of dough into the sugar mixture and ensure the dough is completely covered in it. Transfer the cookie dough onto a lined baking sheet.
Step 3- Bake the cookies for 10-12 minutes before removing them from the oven and letting them cool on the sheet completely. Sprinkle with extra keto powdered sugar.
Arman’s recipe tips
- Do not overbake the cookies, as they continue to firm up while cooling down.
- The cookie dough is extremely sticky, so try to use a cookie scoop or large spoon to scoop it into the powdered sugar mixture.
- Use both sweeteners for the topping. The addition of the granulated sweetener in the powdered sugar mixture balances out any potential for it to soak into the cookies.
- Sift extra powdered sugar onto the baked cookies, for aesthetic purposes.
Flavor variations
While these chocolate crinkle cookies taste delicious on their own, easy change up their flavors for some fun variety!
- Chocolate peppermint– Add 1-2 drops peppermint extract.
- Red velvet– Add 1-2 drops of red food coloring.
- Brownie– Fold through 1/2 cup chocolate chips into the dough.
- Reeses– Drizzle melted peanut butter over the tops of each cookie, before adding the powdered sugar.
- Strawberry– Fold through 1/2 cup diced strawberries.
Storage instructions
To store: Cookies will keep well at room temperature, in a covered container, for up to 1 week. Store them in the freezer if you’d like them to keep longer.
To freeze: Place cookies in a ziplock bag and store in the freezer for up to 6 months.
More delicious keto dessert recipes
- Keto chocolate cake
- Keto cake
- Keto pudding
- Keto pecan pie
- Or any of my keto desserts
Keto Crinkle Cookies
Ingredients
- 1 1/4 cups almond flour blanched or superfine
- 1/4 cup allulose
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoon coconut oil softened
- 1 teaspoon vanilla extract
- 1/4 cup keto maple syrup
For the sugar topping
- 1 tablespoon allulose
- 1/2 cup sugar free powdered sugar
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine all your dry ingredients and mix until combined. Add your wet ingredients and mix until smooth. Cover the bowl and let sit for 10 minutes.
- In a separate bowl, combine the sugar topping and mix well. After 10 minutes, remove the cover from the bowl of cookie dough. Using a cookie scoop or large spoon, drop circles of cookie dough into the sugar mixture and gently roll it until completely covered in the sugar. Carefully move the covered balls of dough onto the lined baking tray.
- Bake the cookies for 10-12 minutes, until they have spread and tender around the sides. Remove from the oven and let cool on the pan completely. Once cooled, sift extra powdered sugar on top.
most delicious dessert ever
Hi there! Any thoughts on how I can make these using melted chocolate chips instead of cocoa powder?
No idea, I haven’t tried!
Did you specify anywhere that have to flatten the cookies? because mine remained round
Can sub another flour because I allergy to nuts.
Not that I’ve tried!
can i make this recipe without the maple syrup in it?
Not that I’ve tried.