Keto Chocolate Crinkle Cookies – a classic holiday favorite made healthier with low carb, gluten free ingredients. Soft, chewy, fudgy and perfect for Christmas cookie platters.
No Christmas cookie platter would be complete without Chocolate Crinkle Cookies. They are a holiday classic favorite with their soft, fudgy centers covered with snowy powdered sugar. These indulgent little treats are really simple to make and are great any time of year.
These Keto Chocolate Crinkle Cookies have the same fudgy brownie texture except that they are sugar free, gluten free and made with low carb friendly ingredients.
WHAT INGREDIENTS DO I NEED TO MAKE LOW CARB CHOCOLATE CRINKLE COOKIES?
If you’re already following a low carb diet, you probably already have these simple ingredients in your pantry! You will need:
- Almond Flour
- Coconut Flour
- Unsweetened cocoa powder:
- Baking powder
- Fine sea salt
- Xanthan Gum – for a chewier texture
- Vanilla extract
- Granulated monk fruit sweetener
- Grass-fed Butter
- Powdered monk fruit sweetener: For rolling the cookie dough.
How To Make Keto Chocolate Crinkle Cookies:
To begin making this recipe for paleo chocolate crinkle cookies, simply:
- Combine the dry ingredients. In a medium mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and sea salt.
- Mix the dough. In the bowl of a stand mixer, cream together the butter and powdered monk fruit sweetener. Add the eggs, vanilla and the dry ingredients.
- Make the dough balls. Roll dough into 1-inch balls, and roll them in powdered monk fruit sweetener until completely coated. a parchment-covered baking sheet.
- Bake. Pop the pan into a preheated oven at 350°F and bake for about 10 minutes. Allow the cookies cool for a bit afterwards. Roll into powdered sweetener once more.
- Enjoy or Store: You can eat crinkle cookies warm from the oven or store in an airtight container in the fridge for 5 days or freeze for up to 3 months.
CAN I FREEZE CHOCOLATE CRINKLE COOKIES?
Absolutely! Just place the gluten free chocolate crinkle cookies on a large baking sheet and pop the tray into the freezer for 30 minutes. Once the cookies have hardened, transfer to a large zip-top bag or airtight container and store in the freezer for up to 3 months.
HOW TO CUSTOMIZE CRINKLE COOKIES?
Looking to mix things up for these grain free chocolate crinkle cookies? Feel free to:
- Add chopped sugar free chocolate or chocolate chips
- To add some texture, try adding unsweetened grated coconut or chopped nuts
- For a Mexican chocolate twist – try adding ground cinnamon and cayenne straight to the dry ingredients
More cookies you might like:
Keto Chocolate Crinkle Cookies - a classic holiday favorite made healthier with low carb, gluten free ingredients. Soft, chewy, fudgy and perfect for Christmas cookie platters.
- 1 cup superfine blanched almond flour
- 1/4 cup coconut flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter softened to room temperature
- 2/3 cup monk fruit sweetener
- 1 cup powdered monk fruit sweetener for rolling (plus more if needed)
- In a medium mixing bowl whisk together almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt, set aside.
- In the bowl of a stand mixer or using a hand mixer, cream together butter and monk fruit sweetener. Beat in eggs and vanilla.
- Slowly add the dry ingredients and mix until blended. Cover dough and chill in the fridge while you preheat the oven.
- Preheat oven 350 degrees. Line a large baking sheet with parchment paper or silicone liners.
- Place powdered monk fruit sweetener in a small bowl.
- Scoop dough out and shape into 1-inch balls. Roll in powdered monk fruit sweetener then place on prepared baking sheet. Gently flatten each cookie slightly using the back of your hand or the bottom of glass.
- Bake in preheated oven for 10 - 14 minutes, or until nearly set.
- Allow to sit for about 2-3 minutes until cool enough to handle, then take each dough and roll in powdered monk fruit.
- Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.