Keto Crinkle Cookies

These Keto Crinkle Cookies are a must-have on your Christmas cookie platter! With just 20 minutes of prep and bake time, plus no chill time, you can whip them up in one bowl for a quick and delicious low-carb treat. Just 2g net carbs per cookie, making them a go-to for stress-free holiday baking!

Christmas is almost here, and with it comes the start of the holiday baking season—my absolute favorite time of the year!

As a true cookie lover, I always make sure to have a variety of cookies ready for Christmas. And let me tell you, this chocolate keto crinkle cookie recipe is one of the best I’ve ever tried. The rich, chocolatey flavor and fudgy texture are out of this world!

If you’ve ever tried my keto flourless chocolate cookies, you’ll know what I mean by “insanely chocolatey,” and these keto crinkle cookies are no exception. They’re a must-have alongside gingerbread cookies, keto sugar cookies, and snowball cookies on your holiday cookie tray.

And honestly, who doesn’t love a delicious sugar-free grain-free cookie? These are perfect when you’re craving something sweet but want to keep it keto-friendly.

Plus, they’re great any time of the year—not just during the holidays. They’re also super fun to make, and I guarantee the kids will love helping out in the kitchen!

Why You’ll Love These Keto Crinkle Cookies

• Perfect for the Christmas season and beyond—these cookies are a year-round favorite!
• Easy to make using simple, low-carb ingredients, making them ideal for anyone on a keto or gluten-free diet.
• Sugar-free and gluten-free, but they taste just like fudgy brownies, satisfying your sweet tooth without the guilt.
• The texture is unbeatable—soft and chewy on the inside, with a crispy, delicious outside.
• Store well, so you can make them ahead of time and enjoy whenever you’re ready.

Ingredients For These Keto Chocolate Crinkle Cookies

To make these delicious keto chocolate crinkle cookies, you will have to use only a few simple low-carb ingredients that you probably already have in your pantry.

• Almond Flour & Coconut Flour – This combination is perfect for baking keto treats! I love using these two flours together because almond flour adds a rich, nutty flavor, while coconut flour keeps the texture light and less gritty. Tip: Make sure to sift them for a smoother dough.
• Cocoa Powder – Always go for a high-quality, unsweetened cocoa powder to get the richest chocolate flavor. I personally recommend Hershey’s unsweetened cocoa powder or Dutch-process cocoa powder for a deeper, more intense taste.
• Baking Powder – This gives your cookies the perfect rise, making them light and airy. Make sure your baking powder is fresh (not expired) for the best results.
• Xanthan Gum – This is a key ingredient in gluten-free and keto baking because it helps bind the ingredients together, ensuring the cookies hold their shape.
• Granulated Low Carb Sweetener – I used Erythritol in this recipe, but feel free to use your preferred low-carb sweetener. Just make sure it measures cup-for-cup like sugar. Some sweeteners can cause a cooling effect, so taste-test to find your favorite.
• Powdered Monk Fruit Sweetener – This recipe uses both powdered and granulated sweeteners for that classic crinkle texture. Roll the cookies generously in powdered sweetener before and after baking for the best finish.
• Eggs – Always use large, room-temperature eggs. This helps the dough mix more evenly and reduces that “eggy” taste. If you forget to take the eggs out ahead of time, let them sit in warm water for a few minutes to bring them to room temperature quickly.
• Butter – Unsalted, softened butter is a must for this recipe, but you can easily substitute it with coconut oil for a dairy-free version. Make sure the butter is softened to avoid lumps in the dough—room temperature is best for even mixing.
• Vanilla Extract – A must in every dessert I make! Always use pure vanilla extract for the best flavor. A splash of vanilla goes a long way in enhancing all the other flavors in your cookies.
• Salt – A pinch of salt does wonders to balance and intensify the flavors of the chocolate and sweeteners.

How To Make Keto Crinkle Cookies

If you follow these easy steps, you’ll end up with soft and crisp keto crinkle cookies that are a breeze to make. I love how quickly these cookies come together, making them perfect for last-minute holiday baking!

Mix the Dry Ingredients:

Start by mixing all the dry ingredients, except the sweetener, in a bowl. This ensures even distribution of the baking powder and xanthan gum, which helps your cookies rise nicely.

Tip: Sift the dry ingredients to avoid any lumps for a smoother dough.

Cream the Butter and Sweetener

In a separate bowl, beat the softened butter and granulated sweetener for about 3 minutes until light and fluffy. This incorporates air into the mixture, giving your cookies a tender texture.

Make sure your butter is at room temperature for easy mixing. Then, add the egg and vanilla extract and mix for another minute until well combined.

Gradually add the dry mixture to the wet ingredients, mixing at a low speed until a sticky dough forms.

Shape the Cookies

In a small bowl, mix the rolling ingredients (powdered sweetener).

Using an ice cream scoop or a spoon, form 1-inch dough balls. Roll each ball in the powdered sweetener mixture, then press them down slightly onto a lined baking sheet.

Using an ice cream scoop ensures all your cookies are the same size, which helps them bake evenly.

Bake the Cookies

Preheat your oven to 350°F (175°C). Bake the cookies for about 10 minutes, until they’re just set but still soft in the center. For fudgy cookies, take them out when they’re slightly underbaked—they’ll continue to firm up as they cool.

Let the cookies cool for a few minutes on the baking sheet before rolling them again in the powdered sweetener mixture to get that signature crinkle look. This double coating adds a deliciously sweet finish.

Tips For Making The Best Keto Crinkle Cookies

1. Don’t overbake: For soft, fudgy cookies, remove them from the oven just as they set. They’ll firm up as they cool.
2. Use cooking spray on your hands: This helps when rolling the sticky dough into balls.
3. Sift your dry ingredients: To ensure a smooth, lump-free cookie dough.

Recipe Variations

Although these cookies are perfect as they are, you can play with them a bit if you want.

• Espresso Kick: Add 1 teaspoon of espresso powder to the dough to enhance the chocolate flavor. The espresso brings out the richness in the cocoa, making your cookies extra indulgent.
• Cranberry Twist: For a festive touch, fold in dried cranberries before baking. The tartness of the cranberries pairs beautifully with the chocolate, giving your cookies a deliciously tangy flavor.
• Chocolate Chips: Mix in a handful of sugar-free chocolate chips for an extra chocolatey bite. You’ll get that melty, gooey goodness in every bite!
• Orange Zest: Add 1 teaspoon of orange zest or a dash of orange extract to the dough for a citrusy twist. The bright orange flavor complements the rich chocolate, creating a delicious contrast.
• Peanut Butter Crinkle: Swap out some of the butter for peanut butter (about ¼ cup). This will give your cookies a peanut butter-chocolate flavor that’s always a hit!
• Dairy-Free Version: Replace the butter with coconut oil for a dairy-free version. It’ll give the cookies a slightly different texture but still keep them rich and delicious.

Storing Ideas

• Room temperature: Store your keto crinkle cookies in an airtight container at room temperature for up to 5 days. Make sure the cookies are fully cooled before storing to prevent moisture from making them soggy.
• Refrigerator: If you prefer keeping them longer, place the cookies in an airtight container in the refrigerator for up to 1 week. This helps maintain their freshness while keeping them soft.
• Freezer: For longer storage, freeze the cookies in a zip-top freezer bag or airtight container for up to 2 months. Tip: To avoid the cookies sticking together, first freeze them on a baking sheet in a single layer until solid, then transfer them to the bag or container.

Can I Make This Recipe Ahead Of Time?

Sure. This is another great thing about this recipe. Just double the recipe and freeze half of the cookie balls if you have some free time. This way, you can enjoy delicious cookies even if you’re having a busy day. All you have to do is to roll in the sweetener and bake.

Looking for More Keto Cookies? Try these:

• The Best Keto Chocolate Chip Cookies
• Easy Sugar-Free Keto Lemon Cookies
• Easy 3 Ingredient Keto Peanut Butter Cookies
• Low Carb Keto Oreo Cookies
• Coconut Flour Cookies (Keto & Low Carb)
• Double Chocolate Keto Hazelnut Cookies