Best Fudgy Keto Chocolate Crinkle Cookies
These Keto Crinkle Cookies belong on every Christmas cookie platter! They’re made in one bowl, require no chill time, and are ready in 20 minutes—the perfect quick and easy holiday treat.
Servings: 16 cookies
Calories: 89kcal
Ingredients
- 1 cup almond flour blanched, superfine
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder
- 2 large eggs room temperature
- ¾ cups granulated sweetener
- ¼ cup butter melted or refined coconut oil
- 1 tsp baking powder
- 2 tsp pure vanilla extract
- ¼ tsp xanthan gum optional
- a pinch of salt
Rolling
- 2 tbsp granulated sweetener
- 4 tbsp monk fruit sweetener
Instructions
- In a large mixing bowl, combine the dry ingredients: almond flour, coconut flour, cocoa powder, baking powder, xanthan gum, and salt. Sift them(if possible) to remove any bigger chunks.
- Using an electric mixer, beat the softened butter and granulated sweetener for 2-3 minutes until light and fluffy. Mix in the eggs and vanilla extract.
- Slowly combine the dry ingredients and continue mixing at a low speed until combined. The dough should be slightly sticky. Place the dough in the fridge for at least 30 minutes to chill.
- Remove cookie dough from the fridge and preheat the oven to 350F/180C. Line a cookie sheet with parchment paper and set it aside.
- Using a small ice cream scooper, scoop about one tablespoon, and shape into a ball. Roll each ball of dough into the sweetener mixture. Press them down using your hands.
- Bake for about 10 minutes, then remove from the oven and allow to cool down for a few minutes.
- Roll them again into the sweetener and enjoy!
Nutrition
Serving: 1keto crinkle cookie | Calories: 89kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 39mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Calcium: 33mg | Iron: 1mg | Net Carbs: 2g