Keto Chocolate Crinkle Cookies

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I always thought that these were called chocolate crackle cookies but a friend recently informed me that these are Low Carb Crinkle Cookies!

I have the same feeling that I get when I find out that I’ve been messing up lyrics to a song for years. Crinkle, crackle, whatever…

No matter the moniker, they’re a holiday favorite around here!

Served Low Carb Crinkle Cookies

🥘Ingredients:

If you have nut allergies you can sub in 1/3 cup coconut flour for this ingredient.

(You’ll keep the rest of the ingredients the same, including adding an additional coconut flour listed in the recipe.)

You can add another tablespoon or two if you like really dark chocolate crinkle cookies.

You can substitute a half teaspoon of psyllium husk powder for this ingredient.

You can use whatever sweetener you like but allulose is by FAR our favorite sweetener.

  • 2 eggs room temperature

You don’t have to wait around for hours. Just soak your eggs in warm, not hot water for a few minutes.

  • ¼ cups butter (4 tbsp) – melted

Crackle Topping:

  • ⅓ cup powdered allulose – for rolling (plus more if needed)

I don’t typically re-roll these cookies in the powdered sweetener because I don’t like super sweet cookies.

But, it does make them look beautiful and I re-rolled them for photos. It’s up to you.

Optional additions:

  • sugar free chocolate chips * I used ½ cup in a batch but found it made the cookies very sweet.

👨🏿‍🍳How to make the Chocolate Crinkle Cookies:

1.) In a medium mixing bowl, mix together all of the dry ingredients (except the powdered sweetener topping of course).

2.) In another small bowl mix the melted butter and all other wet ingredients.

3.) Slowly add the wet ingredients to the dry ingredients and mix until well combined.

Cover and chill for at least two hours until cold. You can pop the dough in the freezer to speed up this process or you can chill overnight if that’s easier.

DO NOT SKIP CHILLING THE DOUGH. If you do the cookies will spread out like chips.

4.)When you are ready to bake, preheat oven to 350 degrees and line a large baking sheet with parchment paper.

5.) Remove cookie dough from fridge. Roll the dough into one inch balls and then roll the ball into the powdered sweetener. Place on the prepared baking sheet.

6.) Bake in preheated oven for 9-10 minutes, or until nearly set.

They will be very soft and tender while they’re hot. It’s the nature of low carb cookies.

Hang on! They’ll firm up cool down soon. Do not follow the urge to over bake. Burnt almond flour cookies suck.

7.) Allow to cool enough to handle and roll in the remaining powdered sweetener if you want a “snowy” look.

Serve or store cookies in an airtight container for up to a week.

📋Tips & FAQ’s:

Can I freeze the chocolate crinkle cookies?

Absolutely! They are perfect for freezing.

Just pop them into the freezer on a tray in a single layer until frozen solid. Then, put them in an airtight zipper bag and store for up to two months.

Can I add additional items like chocolate chips to the crinkle cookies?

Yes! I added a half cup of chocolate chips to a batch and the reviews were mixed. I thought they were too sweet but the teen loved them.

You can add a dash of cinnamon, cayenne pepper, shredded unsweetened coconut or nuts if you like.

I want to try to stay low carb over the holidays, do you have any other holiday recipes?

Yessss!!!

And this one is not a recipe but you should check out “Keto and Alcohol” if you plan on imbibing this season while in Ketosis.

It’ll save you some pain…promise.

I think that’s all for the Low Carb Crinkle Cookies!

I hope you love these cookies as much as we do! They are not only scrumptious…they are beautiful on the table.

Cheers Friends!

Bran

More Reader Favorites:

Low Carb Crinkle Cookies Recipe

Brandy
If you love dark chocolate these are the cookies for you. The outside is sweet and crunchy and the center is soft like a fudgy brownie. Traditionally a Christmas cookie but great any time of the year. Easily customizable and picky teen approved.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 20 cookies
Calories 70 kcal

Equipment

Parchment
Cookie Sheet

Ingredients
  

Crackle Topping

Optional additions

Instructions
 

  • In a medium mixing bowl, mix together all of the dry ingredients (except the powdered sweetener topping of course).
    Dry Mix
  • In another small bowl mix the melted butter and all other wet ingredients.
    Beat eggs and spices together
  • Slowly add the wet ingredients to the dry ingredients and mix until well combined. Cover and chill for at least two hours until cold. You can pop the dough in the freezer to speed up this process or you can chill overnight if that's easier.
    Mixed dough
  • When you are ready to bake, preheat oven to 350 degrees and line a large baking sheet with parchment paper.
    Preheat baking oven
  • Remove cookie dough from fridge. Roll the dough into one inch balls and then roll the ball into the powdered sweetener. Place on the prepared baking sheet.
  • Bake in preheated oven for 9-10 minutes, or until nearly set.
    Preheat baking oven
  • Allow to cool enough to handle and roll in the remaining powdered sweetener if you want a "snowy" look. Serve or store cookies in an airtight container for up to a week.
    Served Low Carb Crinkle Cookies

Notes

The nutritional info is based on making 20 cookies.

Nutrition

Serving: 1cookieCalories: 70kcalCarbohydrates: 3gProtein: 2gFat: 6gSodium: 46mgFiber: 2gNet Carbs: 1gFat Ratio per Serving: 77.14%Protein Ratio per Serving: 11.43%Carb Ratio per Serving: 5.71%
Keyword gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Low Carb Crinkle Cookies is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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Recipe Rating




One Comment

  1. 5 stars
    Love these. I mushed them like other keto cookies and they have the taste and texture of the little Debbie brownies. I think the next time I make them I’ll mush the dough into a pan and sprinkle with walnut pieces.