Gluten-Free Keto Chocolate Crinkle Cookies
User Reviews
4.8
Gluten-Free Keto Chocolate Crinkle Cookies
Description
This recipe uses sugar-free dark chocolate chips melted and combined with almond flour, unsweetened cocoa powder, powdered sweetener, eggs, butter or coconut oil, instant coffee, vanilla, and baking powder. The combination yields a firm dough that creates a fudgy and chocolate-rich cookie. Orange zest adds brightness and complexity to the chocolate flavor.
After chilling, the dough is rolled in powdered sweetener and baked to develop the signature crinkled surface. The cookies maintain a soft center with a slightly firm exterior without gluten. Instant coffee accents the chocolate without overpowering it.
The cookie’s texture and appearance can vary slightly depending on the sugar substitute used; sometimes the cracks may be less pronounced and may require gentle shaping after baking. Using coconut oil and paleo sweeteners can make the cookies dairy-free and paleo-friendly if needed.
Ingredients
- ¾ cup dark chocolate chips to be melted, sugar-free, or chunks, or paleo alternative
- ½ cup dark chocolate chips to be stirred into the dough, sugar-free or paleo alternative
- 1 teaspoon instant coffee mixed into 5 tablespoons of hot water. Feel free to substitute this for decaf instant coffee, if making it for kids or if you simply like it that way.
- orange from 1 orange, grated peel or rind
- ¾ cup cocoa powder sifted, unsweetened
- ⅔ cup almond flour
- ¾ cup powdered sweetener or paleo confectioners sugar for paleo, sifted, sugar-free
- 2 egg at room temperature, large
- ⅓ cup butter ghee or coconut oil for a dairy-free option, melted
- ½ teaspoon baking powder
- salt pinch
- 1 teaspoon vanilla extract or the seeds of one vanilla pod
TOPPING
- ½ cup powdered sweetener or paleo powdered sugar, sugar-free confectioners sweetener for topping
Instructions
- Preheat your oven to 350° F (approximately 177 ° C or gas number 4). Line two baking trays with parchment paper.
- Microwave ¾ cup chocolate chips in small intervals until mostly melted, then stir. Reserve ½ cup of chocolate chips for the dough. If the chocolate is still solid, microwave for an additional 10-20 seconds. Allow the melted chocolate to cool slightly before using.
- In a bowl, combine unsweetened cocoa powder, almond flour, baking powder, grated orange peel, salt, and ¾ cup sugar-free confectioner's sweetener (reserve the remaining ½ cup for coating).
- In a bowl, beat eggs until light and fluffy. Stir in vanilla and melted butter, until combined.
- Carefully combine the dry and wet ingredients then add the melted chocolate chips.
- Stir in the coffee and chocolate chips. The dough should be firm, but not sticky. If it's too sticky, add cocoa powder. If it's too firm, add melted butter or coconut oil.
- Wrap the bowl in saran wrap and allow the dough to chill in the refrigerator for at least 1 hour.
- Using an ice-cream scoop, scoop balls of dough and roll them into balls by hand. Place the dough balls on the baking sheets, spacing them 2 inches (5cm) apart.
- Bake for about 10-15 minutes at 350° F (approximately 177 ° C or gas number 4) until slightly cracked peaks form.
- Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Transfer them to a cooling rack. If the cookies do not form properly, you can gently press them with a spatula while they are still warm. (see notes below).
- Roll the cookies in the sugar-free confectioners sweetener, while they are still warm. Let the cookies cool completely before serving.
Notes
- Sugar-free sweeteners may affect the cracking pattern; you may need to gently press cookies to form crinkles after baking.
- Replacing butter with coconut oil and regular powdered sugar with paleo-friendly versions makes these cookies dairy-free and paleo-friendly.
- Enhance flavor by adding scraped vanilla bean seeds or a teaspoon of cinnamon to the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 71mg | 3% |
| Potassium | 79mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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