Chocolate Crinkle Cookies (Dairy-Free |Low Carb | Keto)
These low carb chocolate crinkle cookies are irresistible! They are classic, Christmas cookies, that are easy to make and please everyone.
It’s The Most Wonderful Time Of The Year…
The build up to Christmas is in full swing in my house.
The tree is up, the decorations are everywhere, and the kids are enjoying all the crafts we are making everyday. I absolutely love this time of year. And, I especially love all the cookie baking. These beautiful cookies scream Christmas, and are a huge hit with my family.
Basic Keto Ingredients…
- Coconut Oil – I wanted these cookies to be dairy-free, but if you want to, these ingredient can be substituted for butter.
- Almond Flour & Coconut Flour – I love the combination of almond and coconut flour together. It works very well in many baking recipes.
- Baking Powder – This gives the cookies that little rise
- Eggs – It’s crucial that the eggs are room temperature.
- Sweeteners – I use erythritol, but use your favourite sweeteners.
- Cocoa Powder – Always use unsweetened cocoa powder, but it is very strong tasting, so I only use 6 tbsp of it in this recipe.
- Vanilla Extract – This is the most common flavoured extract in most peoples pantry. However, if you have some peppermint extract on hand, I highly recommend using it to give these cookies a more “Christmassy” taste.
- Salt – Just a little salt really intensifies the chocolate flavour.
- Xanthan Gum – Some people don’t have this on hand, but if you do, I recommend using it as it helps keep the structure of the cookies.
There are two tricks to get these cookies extra crinkly:
- Refrigerate for longer – If you can, refrigerate them 4 hours. The longer they refrigerate, the crinklier the get.
- Press them again – After they have baked and you take them out the oven, press them down again, but ever so gently!
More Recipes You Might Like…
Chocolate Crinkle Cookies
- 54g (1/4 cup) coconut oil
- 100g (1 cup) almond flour
- 30g (1/4 cup) coconut flour
- 100g (1/2 cup) granulated sweetener (erythritol / monkfruit)
- 6 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract (or peppermint extract)
- 2 eggs room temperature
- optional 1/4 tsp xanthan gum (for structure)
- 40g (1/4 cup) powdered sweetener (erythritol / swerve)
- Melt the coconut oil in the microwave. Allow to cool for 1 minute.
- In a large mixing bowl, mix together the almond flour, coconut flour, cocoa powder, granulated sweetener, baking powder and xanthan gum (if using).
- Using an electric beater, slowly beat in melted coconut oil and flavored extract. Then beat in the eggs, one at a time, until the mixture is just combined.
- Form the cookie dough into a ball, cover with plastic wrap and refrigerate for 2-4 hours.
- Preheat the oven to 180ºC/ 350ºF and line a baking sheet with parchment paper.
- Scoop the dough Into 1-inch balls and generously roll them in the powdered sweetener. Place on the baking tray, spaced 2” apart, and lightly flatten them until they are about 1/2” thick.
- Bake for 10-12 minutes, until the edges are set.
- Allow them to cool on the baking tray for 4-5 minutes, then transfer them to a cooling rack to cool completely.
- Serve & Enjoy!
Net Carbs: 1g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.