These keto crinkle cookies are thick, fudgy, and have a brownie texture. With only 2g net carbs, enjoy gluten-free cookies that are extremely easy and fun to make, perfect for the holidays!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: keto chocolate crinkle cookies, keto cookies
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.