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Keto Chocolate Crinkle Cookies

Low-carb sugar-free chocolate crinkle cookies made with almond flour

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 12 cookies
Calories: 170 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup coconut oil softened
  • 1/2 cup sugar-free granulated sweetener
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 1 1/2 cups Super Fine Almond Flour
  • 1/3 cup raw cacao powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
For Rolling:
  • 3 to 4 Tbsp sugar-free confectioners sugar

Instructions

    Cup of Yum
  1. Beat the coconut oil, sugar-free sweetener, and vanilla extract together in a stand mixer until creamy and fluffy. Add the egg and egg yolk and beat until well-incorporated. Add the almond flour, cacao powder, baking powder, baking soda, sea salt, and ground cinnamon and beat until a thick dough forms.
  2. Refrigerate the dough for at least 1 hour (up to 3 days).
  3. When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  4. Roll a portion of dough into a ball, creating a ball about 1 to 1.5 inches in diameter. Flatten the dough into a disc and press together the edges if they break apart. Roll the disc in confectioners sugar.
  5. Place the disc of dough on the parchment-lined baking sheet, and repeat for the remaining cookie dough.
  6. Bake on the center rack of the oven for 12 to 15 minutes.
  7. Allow the cookies to cool completely. Transfer 3 to 4 tablespoons of sugar-free confectioners sugar to a small bowl and dip each cookie in the confectioners sugar.

Nutrition Information

Serving 1of 12 Calories 170kcal (9%) Carbohydrates 5g (2%) Protein 5g (10%) Fat 15g (23%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 170

% Daily Value*

Serving 1of 12
Calories 170kcal 9%
Carbohydrates 5g 2%
Protein 5g 10%
Fat 15g 23%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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