- 4.25 oz finely ground almond flour
- 6.20 oz erythritol (granulated)
- 2 whole eggs
- 2 oz cocoa powder (unsweetened)
- 1.70 fl oz avocado oil
- 1 tsp sugar-free vanilla extract
- pinch of sea salt
- 1 tsp baking powder
- powdered erythritol
- Mix the cocoa powder, vanilla extract, granulated erythritol and oil. Add one egg at a time and whisk the chocolate mixture.
- In a separate bowl, mix the almond flour, baking powder, and sea 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.
- Preheat your oven to 350 F. Once the dough has chilled long enough, start to form small 1″ balls.
- Fill a plate with powdered erythritol and toss each ball one at a time around the plate to coat very well. Lay on parchment paper, and make sure to leave 2” space between the balls.
- Bake the cookies for 10 minutes. Let them to rest a minute or two before transferring to a wire rack to cool.
Chocolate crinkle cookies are indulgent little treats that are actually really simple to make. They are soft, tender, and just a little bit chewy. Something like a brownie but in cookie form, in other words these cookies are sure to satisfy.
Who doesn’t love a tasty cookie and what better why to enjoy a tasty treat then with a keto chocolate crinkle cookies. If you have a craving of sweet tooth for a chocolate cookie then this is the keto recipe for you. Chocolate crinkle cookies are perfect for the holidays or any time of year.
Serving Size:1 cookie
Amount Per Serving: Calories: 52Total Fat: 3.4gCarbohydrates: 2.3gNet Carbohydrates: 0.7gFiber: 1.6gSugar: 0gProtein: 3.8g