Low Carb Chocolate Crinkle Cookies
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.
Servings: 22 Cookies
Calories: 79kcal
Cost: $8
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.
Video
Notes
- Cool completely before storing.
- Store airtight 5 days or freeze 2 months.
- Add extra chocolate chips for a richer flavor.
Nutrition
Calories: 79kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Fiber: 2g | Sugar: 0g
