Low Carb Chocolate Crinkle Cookies
Indulge your sweet tooth guilt-free with these Low Carb Chocolate Crinkle Cookies, a delectable twist on the classic holiday treat. Made with almond flour and erythritol, these cookies are perfectly suited for those following a keto or low-carb lifestyle. The rich chocolate flavor comes from unsweetened cocoa powder, while a dusting of powdered erythritol creates that signature crinkle effect. With just 15 minutes of prep time and a handful of simple ingredients, these soft, fudgy cookies are as easy to make as they are to devour. Perfect for festive gatherings or everyday snacking, these keto-friendly cookies are sure to satisfy your chocolate cravings while keeping your health goals on track!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.75 cup Unsweetened cocoa powder
- 1 cup Granulated erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.25 cup Unsalted butter, melted
- 0.5 cup Powdered erythritol (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, cocoa powder, granulated erythritol, baking powder, and salt until well combined.
In a large bowl, beat the eggs with a whisk or hand mixer until frothy. Add the vanilla extract and melted butter, and mix until smooth.
Gradually add in the dry ingredients to the wet ingredients, and stir until a thick dough forms. The dough will be sticky, but this is normal.
Pour the powdered erythritol into a small bowl. Using a tablespoon-sized cookie scoop or your hands, form dough balls about 1 inch in diameter.
Roll each dough ball in the powdered erythritol to coat completely, shaking off any excess.
Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes. The cookies will be soft to the touch but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 441.1 g | 160% | |
| Dietary Fiber | 79.7 g | 285% | |
| Total Sugars | 10.4 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 621 mg | 48% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 2952 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
