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During the last few weeks, I made quite a lot of keto-friendly Christmas cookies.
And most of them were inspired by traditional German recipes that I knew well, e.g. vanilla crescent cookies or cinnamon star cookies.
But because I know that most of my readers reside in the US I wanted to try a few traditional American recipes as well!
One Christmas cookie recipe that seems to be super popular are Chocolate crinkle cookies and well, I get it – they look amazing!
So I gave them a try and gave my best to make the best keto-friendly version of them that I could!
And even though I never made “real” chocolate crinkle cookies I’m super happy with how my keto chocolate crinkle cookies turned out!
They aren’t as chewy as the traditional version seems to be and I had to make a few modifications to get a good result but I am still super satisfied.
Crunchy on the outside with a core that’s incredibly rich, moist and chocolaty.
If I wouldn’t know better I’d never think that they are keto-friendly.
With only 0.7g net carbs per cookie they won’t blow your diet at all and I’m sure that the whole family will be happy to get their hands on one of your cookies!
BTW, this recipe yields quite a big amount of cookies, so if you don’t have a lot of people to help you eat them, I’d recommend splitting the recipe in half!
OTHER KETO CHRISTMAS COOKIES:
Keto Pecan Snowball Cookies Keto Jam Thumbprint Cookies Keto Vanilla Crescent Cookies Keto Cinnamon Star Cookies Keto Coconut Macaroons (Traditional German Christmas Cookies)
KETO CHOCOLATE CRINKLE COOKIES INGREDIENTS:
(You can find the exact amounts needed in the recipe card at the end of this post!)
Erythritol is my absolute favorite keto-friendly sweetener.
It doesn’t spike your blood sugar, it’s very safe and has a very natural sweetness to it.
You can use other keto-friendly sweeteners that won’t affect your blood sugar as well.
Keep in mind though that you might have to adjust the amount if you use something else.
Erythritol is about 70% as sweet as sugar whereas other sweeteners such as monk fruit and stevia are much sweeter than sugar.
Taste a tiny bit of the dough before oversweetening it and adjust accordingly!
You only need a very tiny amount to make chocolate keto treats.
The oil I used was avocado oil and I highly recommend it – it’s super heat-resistant and has a very mild taste.
HOW TO MAKE KETO CHOCOLATE CRINKLE COOKIES:
1. Mix the chocolate mixture:
Mix the baking cacoa powder, vanilla extract, granulated erythritol & (avocado) oil.
Crack in one egg at a time and whisk the chocolate mixture until you get a smooth mass.
2. Mix the flour mixture:
In a separate bowl, mix the almond flour, baking powder, and salt.
3. Mix the two mixtures and chill:
Mix the flour mixture and the chocolate mixture and knead until you get a smooth dough.
Chill in the fridge for at least 4 hours.
You can also make the dough in the evening and let it chill in the fridge overnight.
This will help to make the dough solid enough to work with because it can be quite sticky right after mixing.
4. Form the cookies:
Once the dough is solid enough, start to form small 1″ balls and place them on the baking tray.
(This is also the point where you should preheat your oven to 350°F/180°C.)
Press them down in the middle using the palm of your hand.
☝︎ “Normal” chocolate crinkle cookies crinkle when they rise in the oven, but this doesn’t happen with this keto-friendly version.
It’s probably because the almond flour and erythritol don’t act the same way while baking as wheat flour and sugar, that’s why we need to “crinkle” the chocolate cookies by pressing the balls down with the palm of our hands.
5. Bake in the oven:
Without rolling the balls in powdered erythritol, bake the cookies in the oven for approx. 10 minutes.
Let the cookies cool off a little bit and roll in the powdered erythritol while they’re still warm.
Don’t worry if the cookies are “mushy” when they came right out of the oven, they will harden up as soon as they cool off.
You will be able to easily roll them in the erythritol once they cooled down a bit.
☝︎ The dough of “normal” chocolate crinkle is rolled in powdered sugar before they go into the oven, but I’ve tried that and the powdered erythritol melted in the oven.
That’s why you should roll the cookies in the powdered erythritol after they come out of the oven.
6. Serve:
Enjoy with a hot cup of coffee or tea!
HOW TO STORE THE KETO CHOCOLATE CRINKLE COOKIES:
Store in an air-tight container for approx. 1 week.
OTHER POPULAR KETO HOLIDAY RECIPES: (VIDEO)
(Video moves to the top of the post on desktop.)
Nutrition Info:
One cookie (0.7 oz/20g) has 0.7g net carbs (2.3g total carbs and 1.6g dietary fiber), 3.4g fat, 3.8g protein, and 52 calories.
Keep in mind that the nutrition info per serving may change depending on the size of your cookies.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Pecan Marzipan Pralines Healthy No Bake Pumpkin Pie Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy Keto Coconut Macaroons (Traditional German Christmas Cookies) Keto Vanilla Crescent Cookies (Keto Christmas Cookies) Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
These keto-friendly chocolate crinkle cookies are the perfect treat for all the chocolate lovers out there! Super rich & chocolaty and healthy at the same time!
Mix the baking cacao, vanilla extract, granulated erythritol & oil.
Crack in one egg at a time and whisk the chocolate mixture.
In a separate bowl, mix the almond flour, baking powder, and salt.
Mix the flour mixture and the chocolate mixture and knead until you get a smooth dough.
Chill in the fridge for at least 4 hours.
You can also make the dough in the evening and let it chill in the fridge overnight.
This will help to make the dough solid enough for further processing because it can be quite sticky right after mixing.
Once the dough has chilled long enough, start to form small 1" balls and place them on the baking tray. (This is also the point where you should preheat your oven to 350°F/180°C.)
Press them down in the middle using the palm of your hand.
Bake in the oven for approx. 10 minutes.
Wait until the cookies aren't hot anymore but still warm and place them in powdered erythritol.
Let cool off completely.
Enjoy with a hot cup of tea or coffee.
Store in an air-tight container for approx. 1 week.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 cookie (approx. 0.7 oz/ 20g)
Servings 24
- Amount Per Serving
- Calories 52
- % Daily Value *
- Total Fat 3.4g6%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 1.6g7%
- Protein 3.8g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Mix the baking cacao, vanilla extract, granulated erythritol & oil.
Crack in one egg at a time and whisk the chocolate mixture.
In a separate bowl, mix the almond flour, baking powder, and salt.
Mix the flour mixture and the chocolate mixture and knead until you get a smooth dough.
Chill in the fridge for at least 4 hours.
You can also make the dough in the evening and let it chill in the fridge overnight.
This will help to make the dough solid enough for further processing because it can be quite sticky right after mixing.
Once the dough has chilled long enough, start to form small 1" balls and place them on the baking tray. (This is also the point where you should preheat your oven to 350°F/180°C.)
Press them down in the middle using the palm of your hand.
Bake in the oven for approx. 10 minutes.
Wait until the cookies aren't hot anymore but still warm and place them in powdered erythritol.
Let cool off completely.
Enjoy with a hot cup of tea or coffee.
Store in an air-tight container for approx. 1 week.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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These look delicious and I plan on baking at my Christmas cookie exchange! Do you have a conversion someplace for US cups?
I am wondering if placement of the oven rack matters? Many recipes call for placing your oven rack and baking in the center and some call for baking on the bottom rack.
Which position do you bake these chocolate crinkle cookies on?
Hey!
I always place my oven rack in the center.
I think the bottom part of the cookies would burn faster by placing them on the bottom rack, so I wouldn’t recommend that. 🙂
I hope that helps!
Much love
Uliana 🙂
My traditional chocolate Kringle cookies have chocolate chips in them too. Would it work to add some to this recipe?
I think this should work as well!
Simply mix them into the finished dough and shape them as you would normally do. 🙂
Much love
Uliana 🙂
Can I use coconut oil instead of avocado oil?
You can use a different plant oil, but I don’t think coconut oil is the best choice.
Coconut oil has a different consistency than liquid plant oil (because it hardens at colder temperatures) and I’m not sure how it would behave in this recipe.
If you can, I would stick to liquid plant oil. 🙂
Uliana
I used coconut oil and it worked and super yummy
That’s awesome!
Thank you for sharing! 🙂
Uliana
made these yesterday and they are so good! they are a huge hit even with my dad who is big on chocolate and isn’t keto. thanks for sharing this delicious recipe!
Aaaw, thank you so much for taking the time to write this lovely comment! It’s so nice to hear such a great feedback, I’m very happy you and your dad liked the recipe!
Much love, uliana 🙂