These keto crinkle cookies are a low carb and sugar free take on the classic Christmas chocolate cookies! Simple ingredients and ready in under 15 minutes! 2 grams net carbs per cookie.
Chocolate Crinkle Cookies
Cookies are a year round dessert in my kitchen but come the holidays, I feel like I’m baking cookies every day. Whether it be for sharing with my friends over mid-morning coffees, packaging them up as edible gifts, or making my weekly batch of chocolate chip cookies, it’s safe to say there is plenty to go around.
Again, as it is the holiday season, I try to keep them a little festive. This year, I wanted to make a batch of one of my childhood staples- crinkle cookies. Crinkle Christmas cookies were always prevalent, and no matter what event or party was on, you’d be guaranteed someone would bring a huge platter of them! My mom was one of those crinkle cookie lovers, so I’ve adapted her original recipe to give it a low carb makeover!
Now, these cookies may look fancy, but they are one of the easiest cookies to make! No fancy kitchen mixers are needed, and just a handful of simple ingredients.
The texture of these cookies are thick around the edges, have soft centers, and with a light exterior. They are sweet and full of chocolate flavor, complemented by the powdered sugar on top.
I made my mom and sister taste test them and they could not believe that these were keto- They thought they were my mom’s actual recipe (well, not my mom, but still…).
How do you make low carb crinkle cookies?
- 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 monk fruit sweetener or erythritol. A little will also be used to roll the cookies in.
- Baking soda and baking powder– Both baking agents are used, to both help the cookies puff up, but also 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!
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.
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.
Bake the cookies for 10-12 minutes, before removing from the oven and letting them cool on the sheet completely. Sprinkle with extra keto powdered sugar.
Tips to make the best almond flour crinkle cookies
- 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.
- 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.
While these chocolate crinkle cookies taste delicious on their own, easy change up their flavors for some fun variety!
- 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.
- Chocolate peppermint– Add 1-2 drops peppermint extract.
Storing and freezing cookies
- 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 cookie recipes to try
- Keto Christmas cookies
- Peanut butter cookies
- Almond butter cookies
- White chocolate macadamia cookies
- Coconut macaroons
Keto Chocolate Crinkle Cookies
- 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.
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