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–+ servings

Keto Double Chocolate Crinkle Cookies

These fudgy crinkle cookies are a chocolate lover's dream. Low carb and keto friendly, they're perfect for satisfying your sweet tooth guilt-free.
Keto Double Chocolate Crinkle Cookies
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 109 kcal
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Ingredients
  

  • 2 cups Almond Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/2 cup Granulated Erythritol
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 Large Eggs
  • 2 tbsp Melted Coconut Oil
  • 1 tsp Vanilla Extract
  • 1/3 cup Sugar-Free Chocolate Chips
  • 1/4 cup Powdered Erythritol (for rolling)

Instructions
 

  • Preheat your oven to 350°F and line a large baking sheet with parchment paper.
  • In a large bowl, whisk together almond flour, cocoa powder, granulated erythritol, baking powder, and salt until no lumps remain.
  • Add the eggs, melted coconut oil, and vanilla extract to the dry ingredients. Stir until a thick, fudgy dough forms with no dry streaks remaining.
    Fold in the sugar-free chocolate chips until they are evenly distributed throughout the dough. Refrigerate the dough for 15 minutes so it firms up and is easier to roll.
  • Place the powdered erythritol on a small plate. Scoop rounded tablespoons of dough, roll each one into a ball, then roll generously in the powdered erythritol until fully coated.
  • Arrange the coated dough balls on the prepared baking sheet about 2 inches apart. Gently press each one down slightly with your palm so they are about 1/2 inch thick.
  • Bake for 10-12 minutes until the tops are crackled and the edges feel set. Let the cookies cool on the baking sheet for at least 10 minutes before moving them, as they firm up beautifully as they cool.

Nutrition

Serving: 1servingCalories: 109kcalCarbohydrates: 4gProtein: 3gFat: 9g
Keyword chocolate crinkle cookies, keto cookies, low carb, sugar free dessert
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