Low Carb Chocolate Crinkle Cookies are soft, fudgy, and rich with a deep chocolate flavor. Made with almond flour, cocoa, sugar-free chocolate, and a touch of espresso, with the same crinkled look and chewy bite as the classic version without the sugar.
Each cookie has only 4g of carbs, making them a perfect low-carb or diabetic-friendly treat for the holidays.
As someone who develops and tests low-carb recipes often, I've spent a lot of time perfecting sugar free desserts that are great, and these chocolate crinkle cookies are one of my most reliable bakes.
If you're planning your holiday baking list, check out my other favorites like Low Carb Pistachio Snowball Cookies, Sugar Free Shortbread Cookies, Low Carb Orange Loaf Cake, Low Carb Grinch Cookies, Low Carb Holiday Pecan Toffee Bites and my Low Carb Tiramisu Protein Balls for more festive low carb treats.
Jump To:
- What are chocolate crinkle cookies (and why make them low carb)?
- Ingredients Needed for Low Carb Chocolate Crinkle Cookies
- Step by step instructions
- How to make low carb chocolate crinkle cookies?
- Recipe Tips
- Serving Tips
- Variations: Flavor Twists & Dietary Substitutions for Chocolate Crinkle Cookies
- Nutrition and Carb Count
- Storage
- Frequently Asked Questions
- More low carb holiday recipes
- Recipe Card
What are chocolate crinkle cookies (and why make them low carb)?
- Soft, brownie-like cookies with a cracked powdered sugar top and chewy center.
- They are loved for their rich chocolate flavor and signature crinkled look.
- These low carb chocolate crinkle cookies are made with almond flour and taste just like the original, only without the sugar or flour.
- A classic version uses white flour and sugar, while this easy low carb chocolate crinkle cookies recipe swaps in almond flour and sweetener for fewer carbs.
- You still get that crinkled finish and fudgy texture, making these perfect keto chocolate crinkle cookies, no sugar added, for any holiday cookie tray.
Ingredients Needed for Low Carb Chocolate Crinkle Cookies
Made with fresh strawberries, an almond crust and a creamy filling this low carb pie will feel like you are eating a luscious dessert.
- Almond flour: The main low-carb flour alternative. It gives a structure and a tender crumb without gluten, perfect for fudgy almond flour chocolate crinkle cookies.
- Cocoa powder: Adds rich chocolate flavor and the deep color that defines crinkle cookies.
- Powdered sweetener: Replaces sugar to keep the cookies sweet but sugar-free. The powdered form blends smoothly and helps create that classic crinkled finish.
- Egg whites: Help bind the dough and create lightness.
- Espresso powder: This brand of espresso powder enhances the chocolate flavor without tasting like coffee.
- Xanthan gum: Mimics the structure, compensating for the lack of gluten.
- Sugar-free chocolate chips: We use these sugar free chocolate chips, which make these cookies intensely chocolatey, like no other chocolate crinkle cookies.
- Pro Tip: For the best texture, use finely ground almond flour (not almond meal)
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb chocolate crinkle cookies?
- Step 1: Preheat the oven and mix the dry ingredients.
- Step 2: Add wet ingredients and knead the dough.
STEP 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, cocoa powder, ¾ cup powdered sweetener, espresso powder, xanthan gum, and salt until everything looks evenly combined and no big lumps remain.
STEP 2: Add the sugar free chocolate chips to a microwave-safe bowl. Melt in 30-second increments (2-3 times), stirring between each, until smooth and glossy. Be careful not to burn the chocolate. Let it cool slightly for 2-3 minutes so it's warm, not hot.
Add the melted chocolate and remaining wet ingredients and mix with a rubber spatula at first, then use your hands to knead the dough.
It will look dry and crumbly at first; keep pressing and kneading until it turns into a cohesive dough.
- Step 3: Scoop and shape the cookies.
- Step 4: Bake, flatten and coat.
STEP 3: Use a 1-inch cookie scoop to portion the dough. Scoop, then roll each portion between your palms to form smooth balls.
Place the dough balls on the parchment-lined baking sheet, spacing them about 1 inch apart.
Pro Tip: These cookies typically hold their shape, but if your dough feels warm or sticky, chill it in the fridge for about 15 minutes before baking.
STEP 4: Bake for 9 minutes, then remove the tray from the oven. Gently flatten each cookie with a spatula to about 2-2 ¼ inches wide so they spread into that classic crinkle shape.
Return the tray to the oven and bake for 1-2 more minutes, just until the edges look set but the centers are still soft.
Let the cookies cool on the tray for about 5 minutes. Then roll each cookie in the remaining ½ cup powdered sweetener to give your keto chocolate crinkle cookies that snowy, crinkled finish.
Recipe Tips
- Flatten the cookies; this helps the tops crack and set while keeping the centers soft, giving it that crinkled look.
- Use powdered sweetener for coating; it stays visible and helps define the cracks. Don't coat the cookies while they are too hot.
- Avoid overbaking. Pull the cookies while the centers still look slightly soft for a fudgy, brownie-like texture.
- Roll evenly sized dough balls so they bake evenly and form consistent cracks.
Serving Tips
- Serve warm with coffee, espresso, or sugar free hot chocolate for a rich pairing.
- Include on a cookie tray with your Keto Snickerdoodle Cookies and Low Carb Peppermint Chocolate Cookies for a festive spread.
- Gift idea: layer cookies in a clear jar or wrap in cellophane with ribbon and a printable recipe tag. You can also package the dry ingredients as a DIY cookie mix for friends.
Variations: Flavor Twists & Dietary Substitutions for Chocolate Crinkle Cookies
- Add-ins like orange zest, a touch more espresso powder, or a small nut butter swirl change the flavor while keeping the cookies low-carb.
- Dairy-free: use dairy-free chocolate chips.
- Vegan: replace egg whites with aquafaba (whipped chickpea liquid).
- Nut-free: use sunflower seed flour instead of almond flour.
Both flours substitute 1:1 by volume in most low-carb baking recipes, including these cookies.
Nutrition and Carb Count
- Per cookie: 79 calories, 4g carbohydrates, 3g protein, 6g fat, 2g fiber and 0g sugar.
- Compared to a standard chocolate crinkle cookie (around 140-160 calories and 20g carbs), this easy low-carb chocolate crinkle cookie recipe cuts carbs by about 75%.
- Perfect for anyone following a low carb or diabetic-friendly plan. These sugar-free chocolate crinkle cookies for diabetics keep blood sugar stable while satisfying chocolate cravings.
Storage
- Store in an airtight container for up to 5 days.
- Freeze between parchment layers for up to 2 months.
- Let thaw at room temperature and re-dust with powdered sweetener before serving.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently Asked Questions
The dough was likely too warm or too wet. Chill before baking or add 1-2 teaspoons of almond flour to firm it up.
If you skip the mid-bake flattening step or bake too long, the tops won't split properly. Make sure to flatten after 9 minutes, as the instructions state.
At higher altitudes, reduce baking time by 30 seconds and check early. For uneven ovens, rotate the tray halfway through baking.
More low carb holiday recipes
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb Chocolate Crinkle Cookies
Instructional Recipe Video
Ingredients
- 2 cups almond flour
- ½ cup cocoa powder
- ¾ cup powdered sweetener sugar substitute
- 1 teaspoon espresso powder
- ¼ teaspoon xanthan gum
- ⅛ teaspoon salt
- ¼ cup sugar free chocolate chips melted
- 6 tablespoon egg whites or from 3 eggs
- 1 teaspoon vanilla extract
- ½ cup powdered sweetener sugar substitute
Review the video before making these cookies.
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, cocoa powder, ¾ cup powdered sweetener, espresso powder, xanthan gum, and salt.
- In a small bowl, melt sugar free chocolate chips in the microwave in 2-3 30-second bursts, stirring between each, until smooth. Let cool slightly.
- Add chocolate, egg whites and vanilla to the dry ingredients. Stir, then use your hands to knead into a dough ball. It may feel dry at first, keep kneading it for about a minute. See video.
- Use a 1-inch cookie scoop to portion the dough. Roll each portion into a ball and place on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 9 minutes. Remove from the oven and gently flatten each cookie with a spatula. Return to the oven for 1-2 more minutes, until edges look set but centers are still soft.
- Let cookies cool on the tray for 5 minutes. Roll each in the remaining ½ cup powdered sweetener for that classic crinkle look.
Notes
- Cool completely before storing.
- Store airtight 5 days or freeze 2 months.
- Add extra chocolate chips for a richer flavor.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
I love these cookies, they’re soft, fudgy, and perfectly chocolatey every time.