If you are looking for an easy festive keto cookie this Christmas, these sugar free Chocolate Crinkle Cookies are ready in 20 minutes. No chilling required and made in one bowl!
It's all about the cookies when you're looking forward to the holiday season, am I right?
Making sugar free and gluten free cookies is a piece of make, pun intended, when you have the right recipe and trust in that blogger sharing that perfect cookie recipe!
I've been making keto, low-carb cookies and sharing them on my blog since 2010, and every single recipe that you see here, has been tested numerous times so you can trust the recipe, my friends!
The sugar free chocolate crinkle cookies I'm sharing with you today have the best texture, taste and look for your Christmas cookie trays!
The Difference between Cacao and Cocoa Powder
Cacao is the purest form of chocolate in its most natural state after being harvested. Cocoa powder is most often what you see in the markets to make chocolate milk, hot cocoa etc.
Cocoa powder is made by applying high heat to cacao. It retains some nutritional benefits but not as much as using raw cacao in which heat has not been applied. They can be used interchangeably in recipes.
Swapping Low-Carb Sweeteners in Recipes
If you don't have Swerve sweetener you can use another sugar free confectioner sweetener that you like. Swerve is not as sweet as most sugar free substitutes.
If you prefer to use another sweetener of choice like Monk Fruit or Allulose, no problem!
Please use my Sweetener Guider & Conversion chart to help you figure out the right amounts to use.
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 melte 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.
Storage: In Tupperware for 3 days or freezer for 2 months.
Can these keto cookies be made nut free?
Yes these delicious keto crinkle cookies can be made nut free by swapping out the almond flour in the recipe with a seed flour.
I often use sunflower seed flour to replace almond. You can use the same exact amount so they are interchangeable in keto recipes, making it much easier to use than other flours.
Coconut Flour is Not a Tree Nut
I'd like to clear up this constant question get asked almost daily about whether coconut is a nut. While the US Food & drug Administration (FDA) claims that coconut is a tree nut becomes it comes from a tree, it is in fact a FRUIT.
People who have tree nut allergies may be allergic to coconut as well, but being allergic to coconut is not the same as having a tree nut allergy.
My own son was diagnosed with a Peanut and Tree Nut allergy at the age of 2. He has safely eaten coconut all these years without issue and he is now 14. Coconut is a fruit, called a drupe. It's like a peach with a pit.
The American College of Allergy, Asthma and Immunology says it well: "Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut.
While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet."
More Delicious Low Carb Keto Cookie Recipes
KETO CHOCOLATE CRINKLE COOKIES
Keto Chocolate Crinkle Cookies
Ingredients
- 1 large egg
- 1 egg white
- ½ cup Swerve confectioners
- ⅓ cup butter, plus 1 tablespoon melted
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 3 tablespoons coconut flour
- ½ cup cacao powder or unsweetened cocoa powder
- ⅛ teaspoon xanthan (Optional, but helps with the texture)
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
Optional: For Christmas
- ¼ tablespoon zest of orange
- 1 teaspoon mixed spice (or cinnamon)
To Serve
- 3 tablespoons Swerve confectioners to dust
Instructions
- Preheat the oven to 350F / 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 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.
- Storage: In Tupperware 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 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Natalie
Can I substitute coconut flour for anything else? I’m allergic to it.
Brenda
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.