Keto Chocolate Crinkle Cookies

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!

Course Dessert

Cuisine American

Keyword Keto Chocolate Crinkle Cookies

Prep Time 20

Cook Time 12

Chill Time 3

Total Time 3 12

Servings cookies

Calories 87.67kcal

Author Olivia Wyles

Ingredients

½ cup butter , softened (Note 1)
½ cup granulated sweetener (Monk fruit or allulose) (Note 2)
2 oz unsweetened baking chocolate , melted
2 eggs , room temperature
1 teaspoon vanilla extract
1 cup almond flour (Note 3)
3 tablespoon coconut flour (Note 3)
2 teaspoons baking powder
¼ teaspoon salt
½ cup powdered sweetener (Monk fruit or allulose) (Note 2)

Instructions

Melt unsweetened baking chocolate in the microwave, about 30-60 seconds.
Beat butter, sweetener, and melted baking chocolate on high speed until pale and fluffy. Beat in one egg at a time, then vanilla extract. (Note 4)
Mix in almond flour, coconut flour, baking powder, and salt on low speed until just combined into dough. (Note 4)
Chill dough at least 3 hours or overnight. (Note 5)
Preheat oven to 350 degrees F.
Scoop about 1 TB dough with a cookie scoop or tablespoon.
Roll each one in powdered sugar-free sweetener and place on parchment-lined baking sheet.
Flatten with hand or bottom of a glass. (Note 6)
Bake 10-12 minutes or until edges apart set and center looks soft.
Top (or roll) while warm with powdered sweetener on top to get crinkle look. Cool completely before serving. (Note 7)

Video

Notes

1. Butter – Make sure it’s room temperature for easy creaming. I use either grass-fed or grass-finished unsalted butter in most of my recipes that call for butter. It tastes better, has better color, and it has numerous health benefits. Feel free to use whatever butter fits in your lifestyle.

2. Sweeteners - Use what works best for your lifestyle and preferences, but make sure you add a granulated version to the dough, and use a powdered sweetener to roll and top the cookies. This will yield the best results. I recommend baking with Monk fruit and allulose since they are natural sweeteners.

3. Flours - The use of both coconut flour and almond flour are necessary for the best texture. Coconut flour helps absorb moisture and make them more chewy, and almond flour keep the cookies soft.

4. Mixing - Careful not to overmix. When mixing together the butter, sweetener, and chocolate, you can mix for a while (about 2-3 minutes) until more pale and fluffy. Then, make sure to add the eggs one at a time, mixing for about 10-15 seconds between each egg until no streaks of egg appear, you can add the vanilla in with the last egg. When adding the dry ingredients, mix until the dough forms and no streaks of flour appear.

5. Chilling - optional, but I always recommend chilling dough for most cookie recipes. It just makes it easier to work with, especially since we will be rolling in powdered sweetener.

6. Flattening - This is a crucial step for keto and gluten-free cookie baking. These cookies do not "spread" like traditional cookies so we have to flatten it before putting in the oven.

7. Topping - In my several attempts to recreate the traditional crinkle look, it just doesn't happen with the powdered sweetener - it melts right into the cookie during baking. Any keto recipe that claims to make the crinkle look without adding more powdered sweetener on top after the cookies are baked might be withholding some information - like they didn't use keto ingredients. Top (or roll in) the powdered sweetener while warm, allow to cool completely before serving.

8. Nutrition and carbs – Be aware that some recipe blogs omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included it and calculated the net carbs below. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information.

8.69 Total Carbs – 1.13 Fiber – 6.61 Sugar Alcohols = 1.05 Net Carbs per Cookie or 1/24 of recipe.

Nutrition