Keto Crinkle Cookies
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My keto crinkle cookies are a low carb and sugar free take on the classic Christmas chocolate cookies! Soft, chewy, and just 2 grams of net carbs.
One of my family’s all-time favorite cookies is 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.
Classic chocolate crinkle cookies use regular flour, so I swapped it for almond flour and tested a few sweeteners to see which held up best and gave the cookies a soft, brownie-like texture. Of the four I tried (stevia, allulose, monk fruit, and erythritol), allulose came closest.
Table of Contents
Arman’s recipe highlights
- Ridiculously simple. No fancy kitchen mixers are needed (just a bowl and spoon), and you only need a handful of simple ingredients.
- Thick, soft, and brownie-like. They are pleasantly sweet and full of chocolate flavor, topped with keto powdered sugar.
- Perfect for gift-giving. These cookies hold their shape really well and are perfect for cookie exchanges and edible gifts. I’ve made them up to 5 days in advance, and they still stay soft.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Almond flour. I recommend blanched or superfine almond flour. Avoid almond meal, as it can make cookies gritty.
- Cocoa powder. Dutch-processed cocoa powder gives a smoother flavor. Sift it well first to ensure there are no clumps. For a richer, slightly bitter flavor, I like using black cocoa powder.
- Allulose. I found allulose worked best because it dissolves like white sugar and didn’t leave the cookies grainy or with an aftertaste.
- Baking soda and baking powder. Both baking agents help the cookies puff up and create those gorgeous crinkles.
- 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. The latter has the consistency of water and will dry out the cookie dough.
- Vanilla extract. I like adding a touch of vanilla to round out the rich chocolate flavors.
- Coconut oil. Softened but not liquid. You want it to have the texture of softened butter. Regular unsalted butter works.
- Egg. Use room-temperature eggs so the coconut oil doesn’t firm up in the cookie dough. I like to take them out of the fridge about 20 minutes before I prep everything else.
- Keto powdered sugar and allulose. Use to roll the cookie dough and dust before serving.
Flavor variations
While these chocolate crinkle cookies taste delicious on their own, easily change up their flavors for some fun variety!
- Chocolate peppermint– Add 1-2 drops of peppermint extract.
- Red velvet– Add 1-2 drops of red food coloring.
- Brownie – Fold in 1/2 cup chocolate chips.
- Reese’s– Drizzle melted peanut butter over the tops of each cookie before adding the powdered sugar.
- Strawberry– Fold in 1/2 cup diced strawberries.
How to make keto crinkle cookies
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
- Don’t overbake the cookies, as they continue to firm up while cooling. I recommend removing them from the oven once the cracks appear on top (around the 10-11 minute mark).
- The cookie dough is extremely sticky, so use a cookie scoop or large spoon to add it to the powdered sugar mixture. The 10-minute resting time helps with this.
- Use allulose and keto powdered sugar for the topping. Adding the granulated sweetener to the powdered sugar mixture helps prevent it from soaking into the cookies.
- Sift extra powdered sugar over the baked cookies for the snowy look.
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 want them to last longer.
To freeze: Place cookies in a Ziploc bag and store in the freezer for up to 6 months.
More keto holiday cookie recipes
My keto chocolate crinkle cookies are such a good holiday dessert, and here are a few more to try:
Keto Crinkle Cookies
Ingredients
- 1 1/4 cups almond flour blanched or superfine, 120g
- 1/4 cup allulose 40g
- 1/4 cup cocoa powder 25g
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoon coconut oil softened, 28g
- 1 teaspoon vanilla extract
- 1/4 cup keto maple syrup 60mL
For the sugar topping
- 1 tablespoon allulose 10g
- 1/2 cup sugar free powdered sugar 60g
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 are tender around the sides and crinkles form on top. Remove from the oven and let cool completely on the pan. Once cooled, sift extra powdered sugar on top.
How much baking soda is needed? It’s listed in the “ingredients required“ list but it’s not on the actual ingredients card that shows measurements.
Hi Mike, thanks so much for spotting this. All fixed now, 1/2 a teaspoon should be fine 🙂
Love your recipes.. Thank you!🤗
Thank you!
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!
Delicious
Did you specify anywhere that have to flatten the cookies? because mine remained round
Just made these for the first time. First, they are super sweet so that’s yummy! I even used regular Maple Syrup that our neighbors made (Northen WI, have a lot of syrup!) . . . but only added 1/2 the syrup and still amazingly sweet.
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.