Looking for a low carb and gluten free version of classic holiday cookies? These Keto chocolate crinkle cookies are rich and fudgy on the inside, perfectly crispy on the outside, and so decadent that you may just end up making them year round!
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Keto Chocolate Crinkle Cookies
Do you ever find yourself thinking: Man, I just want a cookie AND a brownie right now? Why can’t I have both… and maybe roll it in some powdered sweetener, too?
If this sounds like you, then my friend, these Keto chocolate crinkle cookies are for you!
Just wait until you try a bite of one of these bad boys. The interior is so moist, it reminds me of a rich, fudgy brownie. But then the wonderful, crackled exterior has the crispiness you crave from a cookie.
Together, they might just make the greatest holiday cookie out there.
...and, yeah, they’re rolled in low carb sweetener. Just in case this double-chocolate cookie wasn’t decadent enough already!
I was really excited to perfect the Keto-friendly, sugar-free, gluten-free version of this recipe. There are so many great holiday cookies out there, but crinkle cookies are just so PRETTY!
And they’re wonderfully easy to make, too.
So whether you’re whipping these up for a cookie exchange, holiday gathering, or just for friends and family to enjoy, I guarantee they’ll be a big crowd pleaser. Their appearance will draw everyone in… and then their indulgent taste and texture will keep ‘em coming back!
Pro tip: you may want to hide one or two for yourself.
What Makes a Cookie Crinkle?
The process behind these cookies is specifically engineered to produce those beautiful cracks they’re known for. So what exactly produces the crinkles?
First, when you roll each dough ball in powdered sweetener, the sweetener will be an even layer on the dough. The cracking in the sweetener is caused by the cookies expanding while baking and breaking up that solid plane of powdered sweetener. Now, keto sweeteners often melt a lot more than regular sweeteners do, so this is much more subtle with keto crinkle cookies.
Second, crinkle cookies themselves crack a bit more than your average cookie. This happens when the top of the cookie dries out before the cookie is finished expanding, causing it to harden and crack as the cookie keeps spreading.
The fun of crinkle cookies is that the white powdered sweetener creates such a contrast from the dark, brownie-colored cookie, which enhances the look of each and every crack.
These Keto chocolate crinkle cookies may not be the most crackly of the crinkle cookies… but trust me, the taste MORE than makes up for the smaller cracks.
And hey, I still think these cookies look gorgeous! You almost won’t want to eat them… almost.
What If My Keto Crinkle Cookies Don’t Crinkle?
A common issue when your cookies don't crinkle is that the dough is not cold enough. Sometimes we cut corners and don't want to chill our dough. Let me tell you, chill that dough!
Obviously it is too late for that once they are in the oven and you notice they aren't cracking. So, you can take them out prior to being done and lightly press down on the top of each cookie with the back of a spoon. This will often create the cracks that will late expand to be your signature crinkles. Then stick them back in the oven for the remainder of the bake time.
Worse case, they will still taste the same, crinkle or not!
What Kind Of Cocoa Is Best For This Keto Chocolate Crinkle Cookie Recipe?
For a recipe like this one, I prefer to use unsweetened cocoa powder over dutch-processed cocoa powder.
The flavor will be richer and more intense, which is definitely what you want in these low carb chocolate crinkle cookies!
How To Make Keto Chocolate Crinkle Cookies
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Add the almond flour, coconut flour, cocoa, sweetener, baking powder, baking soda, and xanthan gum to a medium bowl. Combine the dry ingredients well with a spatula.
Next, add in the melted butter, egg, vanilla and chocolate chips. I recommend using 2-4 tablespoons depending on your preference. Finish mixing together the dough with your spatula.
At this point, you have the option to chill your dough. This makes it a little easier to work with, plus it can help to enhance the cracks during the cooking process. I recommend chilling for about 30 minutes, but if you're in a rush, you can skip it.
The next step will be to make 15-18 1-inch balls and place them on your prepared cookie sheet.
On a separate baking sheet or two plates, spread out some granulated sweetener and powdered sweetener, keeping them separated.
Take each dough ball and roll it in your granular sweetener first, then in your powdered sweetener, then place it back on the baking sheet. Don’t discard the sweetener after you’re done.
Once all the dough balls have been rolled in the sweetener, place the cookie sheet in the oven and bake for 7 minutes.
Take the cookies out and lightly press each one down with a fork to flatten them slightly. This helps the cracks begin to form.
Place them back in the oven to bake for 5 more minutes. Then, remove from the oven and allow the cookies to cool for 3-4 minutes.
At this point, there's a chance your sweetener has partially melted into your cookie, so you'll want to dip and roll the cookies again in powdered sweetener.
If they aren't crinkled to your satisfaction, you can also gently press the sides in to create some more cracks.