Low-Carb Keto Chocolate Crinkle Cookies are a fun and easy dessert! This easy dairy-free, sugar-free cookie recipe is made with almond flour, cacao powder, and sugar-free sweetener for a grain-free healthier treat. The recipe is also dairy-free!
Bake up a batch or two for the family, a cookie exchange, or to give away as holiday gifts.
When I bake a batch of crinkle cookies during the holidays, I wonder to myself why I don’t bake them more frequently throughout the year.
They’re just so vivacious and fun with their deep crevasses and puffs of powdered sugar.
I whipped up a low-carb keto chocolate crinkle cookies recipe for those of us who are all about those little indulgences but try to keep our blood sugar within the realm of sanity.
Ingredients for Keto Chocolate Crinkle Cookies:
Coconut Oil: The fat portion of the recipe, which brings flavor and helps bind everything together. In order to keep these crinkle cookies dairy-free, I use coconut oil. If you aren’t dairy-free, you can use butter or ghee!
Sugar-Free Granulated Sweetener: In making low-carb sugar-free chocolate crinkle cookies, I use sugar-free granulated sweetener. You can use your favorite brand. My top three favorites are Swerve, Monk Fruit Sweetener, and Truvia.
Vanilla Extract: A little vanilla extract goes a long way in adding a nice warmth to the cookies. If you don’t have any on hand, you can skip it, but it does add beautiful flavor.
Egg + Egg Yolk: 1 egg plus 1 egg yolk helps keep the cookies together, fluffs them up, and also adds some fat. You can save that extra egg white for an omelette or scramble!
Almond Flour: The flour portion of the chocolate crinkle cookies! To keep it gluten-free, grain-free, and low-carb, I use Bob’s Red Mill’s super fine almond flour. Do note that the absorbency of almond flour varies across brands, so if you find your cookie dough is too crumbly, add more coconut oil. I would start with 1 tablespoon and go from there.
Raw Cacao Powder: Making the crinkle cookies rich and chocolatey, I use raw cacao powder. I prefer raw cacao over unsweetened cocoa powder because I find it has a creamier, smoother flavor, whereas cocoa powder is a bit bitter. Either work, though, so feel free to go with regular cocoa powder!
Baking powder + baking soda: The leavening and binding agents! Don’t skip these, lest the cookies will spread out and not hold together.
Sea salt: That element that makes everything taste better 😉
Sugar-Free Confectioners Sugar – use sugar-free confectioners sweetener (a.k.a. sugar-free powdered sugar) for rolling the crinkle cookies!
How to Make Keto Chocolate Crinkle Cookies:
Beat the coconut oil, sugar-free sweetener, and vanilla extract together in a stand mixer until creamy and fluffy.
Add the egg and egg yolk and beat until well-incorporated.
Add the almond flour, cacao powder, baking powder, baking soda, sea salt, and ground cinnamon and beat until a thick dough forms. Refrigerate the dough for at least 1 hour (up to 3 days).
When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
Roll a portion of dough into a ball, creating a ball about 1 to 1.5 inches in diameter. Flatten the dough into a disc and press together the edges if they break apart. Roll the disc in confectioners sugar, place the disc of dough on the parchment-lined baking sheet, and repeat for the remaining cookie dough.
Bake on the center rack of the oven for 12 to 15 minutes.
Allow the cookies to cool completely. Transfer 3 tablespoons of sugar-free confectioners sugar to a small bowl and dip each cookie in the confectioners sugar, and enjoy!
More Low-Carb Dessert Recipes:
- Keto Snickerdoodles
- Keto Chocolate Chip Cookie Bars
- Keto Chocolate Pie
- Keto Shortbread Cookies
- Keto Eggnog
- Keto Cranberry Orange Bread
- Keto Peanut Butter Chocolate Turtles
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Keto Chocolate Crinkle Cookies
Ingredients
- 1/2 cup coconut oil softened
- 1/2 cup sugar-free granulated sweetener
- 1 tsp pure vanilla extract
- 1 large egg
- 1 egg yolk
- 1 1/2 cups super fine almond flour
- 1/3 cup raw cacao powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
For Rolling:
- 3 to 4 Tbsp sugar-free confectioners sugar
Instructions
- Beat the coconut oil, sugar-free sweetener, and vanilla extract together in a stand mixer until creamy and fluffy. Add the egg and egg yolk and beat until well-incorporated. Add the almond flour, cacao powder, baking powder, baking soda, sea salt, and ground cinnamon and beat until a thick dough forms.
- Refrigerate the dough for at least 1 hour (up to 3 days).
- When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Roll a portion of dough into a ball, creating a ball about 1 to 1.5 inches in diameter. Flatten the dough into a disc and press together the edges if they break apart. Roll the disc in confectioners sugar.
- Place the disc of dough on the parchment-lined baking sheet, and repeat for the remaining cookie dough.
- Bake on the center rack of the oven for 12 to 15 minutes.
- Allow the cookies to cool completely. Transfer 3 to 4 tablespoons of sugar-free confectioners sugar to a small bowl and dip each cookie in the confectioners sugar.
Nutrition
Just made these! Amazing flavor. I used coconut sugar, butter and semi sweet cocoa powder. Will definitely make again and again!
I’m so happy you like them, Meg! That’s great to know they turn out well with coconut sugar, because I hadn’t tested that yet. xoxo
How much cinnamon do you use? It’s not in the ingredient list