Keto Chocolate Crinkle Cookies (Made With Baking Chocolate)

These keto chocolate crinkle cookies are the ultimate holiday treat with their brownie-like texture, crisp edges, and a soft, fudgy center. Coated in a snowy layer of powdered Monk fruit sweetener, they’re as pretty as they are delicious, cracking just enough to reveal their deep chocolate look. Perfect for a holiday cookie tray or as a sweet pick-me-up any time of year, these cookies super are fun to make. If you love chewy chocolate cookies with a touch of elegance, you’re going to love this recipe!

Keto Chocolate Crinkle Cookies Recipe

This recipe comes from my husband’s mother, who has been making these cookies for years. Every holiday season, my mother-in-law brings out her favorite cookie recipes, and these chocolate crinkle cookies are always at the top of the list. When she first gave me the recipe, I noticed something that set it apart—it uses unsweetened baking chocolate instead of the cocoa powder that most recipes call for.

That small change makes a big difference. The melted unsweetened chocolate gives these cookies a deeper chocolate flavor and a softer, more moist texture compared to the usual cocoa powder version. I’ve made both, and honestly, this one wins every time.

I love that she still makes these cookies every year, and it’s been fun to carry on the tradition in my own kitchen, with a keto-friendly version that rivals the classic recipe. Everyone will be excited to try this!

Keto Chocolate Crinkle Cookies Ingredients

Each ingredient in this recipe plays a key role in creating the perfect batch of chocolate crinkle cookies. From the deep chocolate flavor of melted unsweetened baking chocolate to the balance of almond and coconut flours for texture, every component is carefully chosen to ensure the best results. Let’s break down why these ingredients work so well together and how you can make a few swaps if needed.

• Butter: Softened butter is the base for these cookies, providing richness and a tender crumb. It also helps create that fluffy, light texture when beaten with the sweetener. If you need a dairy-free option, you could try softened coconut oil or a plant-based butter, though it might slightly change the texture.
• Granulated sweetener: A keto-friendly sweetener like Monk fruit or allulose keeps the cookies low-carb without sacrificing sweetness. It blends easily into the dough for even flavor. Feel free to swap your favorite low-carb sweetener, but keep in mind some may bake differently.
• Unsweetened baking chocolate: This is what makes this recipe stand out. Melting the chocolate gives the cookies a deeper, richer chocolate flavor than cocoa powder, and it adds moisture to the dough, making the cookies fudgy. Cocoa powder works too, but you might need to adjust the fats and liquids. Honestly, the melted chocolate is what makes this recipe shine.
• Eggs: Eggs are the binding agent here. They also add structure and give the cookies that soft, chewy texture.
• Vanilla extract: A classic addition to bring out the sweetness and round out the chocolate flavor.

• Almond flour and coconut flour: This combination creates a balance of texture. Almond flour keeps the cookies soft, while the coconut flour absorbs a bit of the moisture, giving the dough the right consistency without being too dry or crumbly. Stick to almond and coconut flour for the best results, as other options might throw off the balance.
• Baking powder: Helps the cookies rise just enough to give them a slight puff and those signature crinkles as they bake.
• Salt: Just a pinch to enhance all the flavors and balance the sweetness.

• Powdered sweetener for rolling & topping: This step creates that iconic crinkled look and adds a little extra sweetness on the outside.

How to Make Keto Chocolate Crinkle Cookies

Steps: Melt → Beat → Mix → Chill → Preheat → Scoop → Roll → Flatten → Bake → Top

1. Add unsweetened baking chocolate to a microwave-safe dish.
2. Melt unsweetened baking chocolate in the microwave, about 30-60 seconds.

3. Add softened butter, sweetener, and melted baking chocolate to a large mixing bowl.
4. Cream together with electric hand mixer at high speed until pale and fluffy, about 2-3 minutes.

5. Add one egg.
6. Beat into mixture about 10 seconds until no streak of egg appear.
7. Add 2nd egg and vanilla extract.
8. Beat again for about 10 seconds.

9. Add almond flour, coconut flour, baking powder, and salt.
10. Mix at low speed until a dough forms.

11. Chill dough for at least 3 hours or overnight, then scoop with a cookie scoop about 1 TB each.

12. Roll in powdered sweetener, then place on parchment-lined baking sheet.

13. Lastly, flatten with your hand or bottom of a glass, bake 10-12 minutes at 350 degrees F, top with more powdered sweetener, cool & enjoy!

Frequently Asked Questions about Keto Chocolate Crinkle Cookies

1. Why is my cookie dough sticky? The melted unsweetened chocolate and combination of almond and coconut flours can make the dough sticky. Chilling the dough for at least 3 hours or overnight helps firm it up and makes it easier to handle.
2. Can I use cocoa powder instead of unsweetened baking chocolate? You can, but it will change the texture and flavor. Cocoa powder tends to make the cookies less moist and not as rich. If using cocoa powder, you’ll need to adjust the fat content to compensate.
3. Why do I need to chill the dough? Chilling the dough helps the flavors meld and makes the dough easier to work with. It also prevents the cookies from spreading too much while baking.
4. Can I make a double batch? Absolutely! This recipe doubles well. Just make sure you have enough space to chill the larger quantity of dough and bake in batches if needed.
5. How do I store the baked cookies? Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer bag for up to 3 months.
6. Why roll the dough in powdered sweetener? The powdered sweetener creates the classic crinkle effect as the cookies bake and expand. It also adds a light, sweet coating to balance the rich chocolate flavor.
7. Can I freeze the dough? Yes, you can freeze the dough after rolling it into balls. Store the cookie dough balls in a freezer bag for up to 3 months. Thaw slightly before rolling in powdered sweetener and baking.
8. Can I use a different sweetener? You can use your favorite low-carb granulated sweetener. Just keep in mind that some sweeteners may bake differently and affect the texture slightly.
9. What’s the best way to melt the unsweetened baking chocolate? Use a microwave-safe bowl and melt the chocolate in 30-second intervals, stirring in between, to prevent burning. Alternatively, use a double boiler for more control.
10. How do I know when the cookies are done? The cookies are ready when the edges are set, and the center looks soft but not wet. They’ll firm up as they cool on the baking sheet.

I truly hope you enjoy these cookies this holiday season. They hold a special place in our family’s traditions, and it means so much to me to share them with you.

Thank you for letting me bring a little piece of my family into your kitchen—your support and enthusiasm make sharing these recipes so special. If you try this recipe, I’d love to hear from you! Please consider leaving a review and a rating – it not only helps others but also means the world to me. Happy baking!

If you enjoyed these recipes, check out these others:

• Easy 3 Ingredient Sugar Cookies (Made With Coconut Flour)
• 3 Ingredient Pumpkin Cookies With No Eggs
• Keto Gingerbread Cheesecake Cookies
• Keto Pecan Cookies With Cream Cheese Filling

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