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.
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Updated November 2019
KETO CHOCOLATE COOKIES
The holidays are here and no Keto Christmas cookie platter would be complete without Keto Sugar Cookies, Keto Gingerbread cookies and of course Keto 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 actually perfect any time of the 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 keto diet, you probably already have these common 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
- Eggs
- Vanilla extract
- Granulated monk fruit sweetener OR coconut sugar for paleo
- Melted Coconut oil or avocado oil
- Powdered monk fruit sweetener: For rolling the cookie dough OR powdered coconut sugar (you can make your own using a Vitamix)
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 melted coconut oil, eggs, vanilla and the dry ingredients. Cover the bowl and chill in the fridge for at least 30 minutes. Chilling is mandatory for this cookie dough.
- Make the dough balls. Roll dough into 1-inch balls, and roll them into the granulated sweetener followed by the powdered monk fruit sweetener until completely coated then place on 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 keto cookies you will love:
Snowball Cookies – Keto – Low Carb / Gluten Free
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
- 1/2 cup unsweetened cocoa powder OR cacao powder
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum , leave out if desired but helps to add structure
- 1/8 teaspoon fine sea salt
- 3/4 cups granulated monk fruit sweetener / low carb sweetener OR coconut sugar for paleo
- 2 large eggs , room temperature
- 1/4 cups melted refined coconut oil OR avocado oil (can sub with ghee or unsalted butter if not dairy-free)
- 1 1/2 teaspoons pure vanilla extract
- 4 tablespoons granulated monk fruit sweetener OR coconut sugar for paleo
- 3/4 cup powdered monk fruit sweetener , for rolling (plus more if needed) OR powdered coconut sugar (can make your own in a vitamix)
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 on high speed, beat together the melted oil and granulated sweetener until light and fluffy, for 3 minutes. Add the eggs and vanilla and beat for 1 minute.
Slowly add the dry ingredients and beat on medium-low speed until combined. Form the dough into a ball and wrap in plastic wrap. CHILL in the fridge for at least 2 hours or overnight or freezer for 45 minutes.
When ready to bake, preheat oven to 350 degrees then line a large baking sheet with parchment paper.
Remove cookie dough from fridge. Place granulated sweetener in a small bowl and the powdered monk fruit sweetener in a separate small bowl.
Scoop and shape into 1-inch balls. Roll into granulated sweetener then generously into powdered monk fruit sweetener then place on prepared baking sheet.
Bake in preheated oven for 9-10 minutes, or until nearly set.
Allow to sit for about 2-3 minutes until cool enough to handle, then take each cookie and roll in powdered sweetener and place on clean baking sheet until all the cookies are done.
Store cookies in an airtight container once they are nearly cool.
Amber Walden -
Made them today! They’re amazing. I used hershey’s dark cocoa because it’s what I had and wow so good.
Janelle -
Made these today and they were fantastic! I divided the mixture to make half chocolate and half ube crinkles 😊 Will definitely make this again. Thanks!
Margo -
omg. Love these cookies. Made THEm twice And each time it was a Hit.
Lenora -
These came out delicious! My kids can’t stop eating them! Yum! Thanks
Emily -
We made these last week and my kids loved them! Thanks!