Best Low Carb Keto Chocolate Crinkle Cookies Recipe
If you are looking for an easy festive holiday cookie this Christmas, these sugar free low carb keto Chocolate Crinkle Cookies are ready in 20 minutes. No chilling required and made in one bowl! Rich chocolate flavor with that classic crinkle look!
Keto Chocolate Crinkle Cookie Recipe
If you’re looking for easy Sugar-Free Low Carb Keto Chocolate Crinkle Cookies to brighten up your holiday season, you’ve just found your new Christmas cookie favorite!
These festive keto chocolate crinkle cookies are made in one medium mixing bowl, require no chilling, and bake in under 10 minutes—a perfect choice for busy holiday baking, cookie exchanges, or last-minute holiday cookie trays.
With deep chocolate flavor, fudgy centers, slightly chewy cookie edges, and that classic crinkle look dusted in powdered sweetener, these cookies taste like a nostalgic Christmas treat—without the wheat flour, brown sugar, or blood-sugar drama.
Regular chocolate crinkle cookies from a Betty Crocker dry mix has 26 grams of total carbs for one cookie! Our low carb crinkle cookies have just 5 grams of carbs per cookie. Much better for anyone on a low carb diet or keto diet wanting classic holiday cookies to share with family or friends.
All nutritional information is at the bottom of this page on the printable recipe card.
Why You’ll Love These Keto Crinkle Cookies
✔ Low carb chocolate crinkle cookies that taste like the classic
✔ Made with wholesome dry ingredients like almond flour, coconut flour, and cacao or unsweetened cocoa powder
✔ Uses your favorite sugar substitute—Monk Fruit, Allulose, or powdered sweetener
✔ No chilling required and minimal effort
✔ Ready in 20 minutes
✔ Perfect for sharing a tray of Christmas cookies, holiday dessert tables, and gifting
✔ Just 5g net carbs per cookie
Whether you’re following a keto diet, low-carb lifestyle, or simply cutting back on sugar, these delicious Christmas cookies come together quickly, store beautifully in an airtight container, and deliver everything you love about chocolate crinkle cookies—minus the sugar.
The Difference between Cacao and Cocoa Powder
Many readers ask about swapping unsweetened cocoa powder for cacao. Here’s the simple breakdown:
- Cacao is the purest form of chocolate and offers that bold, deep chocolate flavor.
- Cocoa powder (like the kind used in classic cookies or Betty Crocker-style chocolate crinkles) is heated during processing but still works beautifully in keto recipes.
Both work here—use whichever gives you the chocolate cookie dough flavor you love.
Choosing the right Low-Carb Sweeteners in Recipes
This recipe was originally tested with Monk Fruit confectioners sugar-free sweetener, but you can easily use:
- Powdered sweetener (erythritol blend)
- Allulose
- Monk fruit sweetener
- Any low-carb sweetener you enjoy
Just avoid using granulated forms, which don’t melt well and can affect the nice cookie dough consistency.
Tip: Visit my Sweetener Guide & Conversion Chart if you want exact amounts for your sugar substitute
How to Make Keto Crinkle Cookies
Ingredients
You need the following ingredients to make these tasty crinkle cookies;
Egg, egg white, low-carb sweetener, butter, vanilla extract, almond flour or see my notes below to make these nut free, coconut flour, cacao or cocoa, xanthan gum (optional, but helps with texture), baking powder, sea salt.
Directions
Preheat the oven to 356F / 180C /160 fan.
In a stand mixer or using a hand electric whisk, whisk the eggs and Swerve until light, about 2 minutes.
Whisk in the melted butter and vanilla extract until combined.
Sprinkle the almond flour, coconut flour, cacao, xanthan, baking powder and salt evenly into the wet mixture and whisk until just combined. Try not to over whisk.
Roll the mix into individual balls. If the mix is a little sticky, wet your hands with a little oil before rolling. Option to place in the fridge if you need to before rolling.
Place the balls on a baking tray lined with parchment paper. Note in the picture, I dusted in a layer of sweetener first, but later decided it’s better just to dust afterwards for a softer cookie or the cookies set harder.
Bake for 7 – 9 minutes, or until the cookies are still a little soft, pressing the cookies slightly down to get the crinkle effect about 1 minute before they look done. They will firm up as they cool. Try not to over bake.
Allow to cool slightly and roll in powdered sweetener.
If storing, option to roll in powdered sugar just before eating as the sweetener will make the cookies set harder.
Nut-Free Keto Crinkle Chocolate Cookies
Yes, these cookies can easily be made nut-free.
Simply replace the almond flour with: Sunflower seed flour (same exact amount)
It behaves very similarly to almond flour and is a perfect option for kids with nut allergies or when baking for a crowd or adding to your holiday cookie tray this season..
Is Coconut a Nut?
No—coconut is a fruit, not a tree nut, despite old FDA labeling.
Many people with tree-nut allergies tolerate coconut safely. My own son, diagnosed with peanut and tree-nut allergies at age 2, has safely eaten coconut for years.
As always, check with your allergist if unsure.
Storage Tips
Store cookies in an airtight container at room temperature for 3 days.
Or freeze for up to 2 months.
If freezing, place parchment between layers so the fudgy centers don’t stick.
More Keto Cookies for your Holiday Christmas Cookie Trays
Low Carb Peanut Butter Blossom Cookies
Low Carb Pecan Snowball Cookies– these are our personal holiday favorite!
Low Carb Classic Thumbprint Cookies
Easy Keto White Chocolate Fudge
Sugar Free Soft Gingerbread Cookies
Keto Crisp Gingerbread Cookies
Keto Caramel Thumbprint Cookies
Low Carb Italian Fig Cookies (Cuccidati)
Sugar Free Low Carb Cranberry Pistachio Cookies
Sugar Free Keto Nut Free Chocolate Snowball Cookies
Keto Gingerbread Linzer Cookies
KETO CHOCOLATE CRINKLE COOKIES
Keto Chocolate Crinkle Cookies
Ingredients
- 1 large egg
- 1 egg white
- 1/2 cup Monk Fruit confectioners
- 1/3 cup butter, plus 1 tablespoon melted
- 1 teaspoon vanilla extract
- 1 cup almond flour (or 1 cup sunflower seed flour to make nut-free)
- 3 tablespoons coconut flour
- 1/2 cup cacao powder or unsweetened cocoa powder
- 1/8 teaspoon xanthan (Optional, but helps with the texture)
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
Optional: For Christmas
- 1/4 tablespoon zest of orange
- 1 teaspoon mixed spice (or cinnamon)
To Serve
- 3 tablespoons Swerve confectioners to dust
Instructions
Line a large baking sheet / baking tray with parchment paper.
Preheat oven to 350°F / 180°C.- In a stand mixer or using a hand mixer, whisk egg + egg white with your powdered sweetener until light and fluffy—about 2 minutes. Mix in melted butter and vanilla extract until smooth.
- Sprinkle in the almond flour, coconut flour, cacao, xanthan, baking powder and salt. Whisk lightly—avoid over-mixing so the cookie dough balls stay tender.
- Using your hands or a cookie scoop, form small balls (about 1 tablespoon each). If sticky, wet your hands with a little avocado oil. Place on your prepared baking sheet.
- Bake 7–9 minutes until the centers look slightly underdone.For that signature crinkle look, gently press each cookie down 1 minute before they finish.
- While still warm, roll or dust with powdered sugar substitute for the classic snowy-holiday cookie finish.If storing, option to roll in powdered sugar just before eating as the sweetener will make the cookies set harder.
- Storage: In airtight container for 3 days or freezer for 2 months.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
Can I substitute coconut flour for anything else? I’m allergic to it.
I think, but haven’t tested it myself, you could use more of the sesame flour to replace the amount of coconut flour since they are both pretty dense flours.