These snow-kissed, gooey, and chewy Keto chocolate crinkle cookies are a must-try!! Gluten-free and flavored with orange and coffee, they are perfect for the holidays! They actually taste so good, you will be making them all year round!
watch how to make these cookies
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I got the inspiration to make these cookies after making my Keto and gluten-free peanut butter chocolate chip cookies. Let's just say, it was love at first sight!
Oh, and If you are like my husband and love your sweet treats but do not care whether they are compliant with a specific diet, then try this vegetarian biscoff cheesecake or one of my favorite chocolate crinkle cookies, next!
why you will love this recipe
- easy and quick one-bowl recipe.
- Chewy, fudgy, gluten-free, and delicious.
- require a few ingredients to make.
- They are also sugar-free, making them healthier than the conventional sugar-loaded chocolate crinkle cookies.
- Versatile - they can always be adapted to make them dairy-free and paleo-friendly.
Craving more keto recipes, then make our keto pumpkin cream cheese muffins, keto vanilla crescent cookies, and air fryer turkey bacon, next!
ingredients notes
You will need the following ingredients to make these cookies. This is a summary, a printable recipe card with the exact measurements has been provided at the bottom of this page).
- sugar-free chocolate chips (or baking chunks) - to keep this recipe keto and low-carb, I used sugar-free chocolate chips but feel free to use regular bittersweet chocolate chips if not following any special diet.
- instant coffee - feel free to substitute this for decaf instant coffee, if making it for kids or if you simply like it that way.
- grated peel or rind of one orange.
- almond flour and unsweetened sifted cocoa powder.
- sugar-free confectioners sweetener (use paleo powdered sugar if on the paleo diet) - I used a mix of sugar-free erythritol and xylitol in a 50:50 ratio. Reserve half a cup to use as a topping (for the snowy tops).
- eggs at room temperature.
- melted butter, coconut oil or ghee.
- baking powder - do not use baking soda as baking soda works better with cookies that need to flatten out, such as chocolate chip cookies.
- pinch of salt - to balance out the sweetness.
- vanilla extract or the paste from one or two vanilla pods.
how to make them
- Melt ¾ cup sugar-free chocolate chips; set aside ½ cup chips for the dough.
- Mix cocoa powder, almond flour, baking powder, orange peel, salt, and ¾ cup sweetener.
- Beat eggs with vanilla and melted butter; combine with dry ingredients.
- Stir in coffee, melted chocolate, and remaining chocolate chips.
- Chill dough for at least 1 hour in the refrigerator wrapped in plastic wrap.
- Scoop and roll dough into balls, place on lined baking trays 2 inches apart.
- Bake for 10-15 minutes until done.
- Cool on baking sheet for 10 minutes, then transfer to a cooling rack.
- While warm, roll cookies in reserved ½ cup powdered sweetener. Cool before serving. Note: Press cookies with a spatula for crinkles if they don't crack, and substitute ingredients for paleo or dairy-free versions if necessary.
Related recipes: Craving more gluten-free recipes? Then check out our keto coconut macaroons, gluten-free persimmon muffins, or these gluten-free cruffins, next!
useful tips
Here are some other good-to-know points related to this cookie recipe:-
- Do not over-bake the cookies or they will become hard.
- To achieve the snowy tops, dip the cookies in granulated sweetener before rolling them in powdered sweetener.
- For an extra flavor boost, scrape the seeds from a vanilla bean and mix them into the powdered sweetener before sprinkling it on the cookies. You can also add cinnamon for a Christmasy twist.
frequently asked questions
The answer is no. As you can see in the picture below, the sweetener simply melted into the cookies, forming a hard crust (and no snowy tops)! You do not want to do this as sugar-free powder sugar has a different chemical reaction to regular powdered sugar.
As a note, I tested this recipe with various low-carb powder sugar alternatives (xylitol, erythritol, monk fruit, and various combinations of the same). The dough was properly chilled in all the test instances.
To make paleo chocolate crinkle cookies, use coconut oil or ghee in place of the butter and substitute the low-carb confectioner's sugar for paleo-friendly powdered sugar.
These cookies can perfectly be made ahead. Store them in the following ways:-
Freezing the dough:- the dough can be frozen in a suitable freezer-friendly container for up to 3 months. To use, simply thaw the frozen dough on the countertop for a couple of hours then bake as instructed in this recipe. Baked cookies:- keep the baked cookies in an airtight cookie jar on the countertop for up to a week. To freeze, let them cool completely then arrange them in single layers between sheets of parchment paper. They can then be frozen for up to 3 months.
The answer is, it depends. Coffee is naturally gluten-free. Having said this, it is always good to keep an eye on the ingredient list for possible contamination, including contamination from packaging.
Also, make sure to buy your Instant coffee from reputable suppliers, such as your local supermarket to avoid buying counterfeit products marked as gluten-free, which may not necessarily meet this criterion. This is what Nescafe had to say when I contacted them with the question, of whether their brands of Instant Coffee are gluten-free:-
“We do not have a complete list of which Nescafe products are Gluten Free. At the moment we see that Nescafè Clasico Decaf and Nescafe Clasico are in fact Gluten Free. As for the other flavors we recommend checking the label for nutrition and allergen information.”Nestle Consumer Services - US.
try these other delicious keto recipes!!
- Keto Candied Pecans
- Blueberry Keto Smoothie (with chia seeds)
- Gluten-Free Peanut Butter Chocolate Chip Cookies
- Keto Snickerdoodles
- Keto Almond Flour Linzer Cookies
- Vanilla Almond Crescent Cookies Recipe
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Updated on November 9, 2023: Certain parts of this recipe have been simplified to enhance clarity and readability.
📖 Recipe
Gluten-Free Keto Chocolate Crinkle Cookies
Video
Ingredients
- ¾ cup sugar-free dark chocolate chips or chunks, or paleo alternative. (to be melted).
- ½ cup sugar-free dark chocolate chips, or paleo alternative. (to be stirred into the dough).
- 1 teaspoon instant coffee mixed into 5 tablespoons of hot water. Feel free to substitute this for decaf instant coffee, if making it for kids or if you simply like it that way.
- grated orange peel or rind (from 1 orange).
- ¾ cup unsweetened cocoa powder (sifted).
- ⅔ cup almond flour
- ¾ cup sifted sugar-free powdered sweetener (or paleo confectioners sugar for paleo).
- 2 large eggs (at room temperature)
- ⅓ cup melted butter (ghee or coconut oil for a dairy-free option).
- ½ teaspoon baking powder
- pinch of salt
- 1 teaspoon vanilla extract or the seeds of one vanilla pod
TOPPING
- ½ cup sugar-free confectioners sweetener for topping (or paleo powdered sugar)
Instructions
- Preheat your oven to 350° F (approximately 177 ° C or gas number 4). Line two baking trays with parchment paper.
- Microwave ¾ cup chocolate chips in small intervals until mostly melted, then stir. Reserve ½ cup of chocolate chips for the dough. If the chocolate is still solid, microwave for an additional 10-20 seconds. Allow the melted chocolate to cool slightly before using.
- In a bowl, combine unsweetened cocoa powder, almond flour, baking powder, grated orange peel, salt, and ¾ cup sugar-free confectioner's sweetener (reserve the remaining ½ cup for coating).
- In a bowl, beat eggs until light and fluffy. Stir in vanilla and melted butter, until combined.
- Carefully combine the dry and wet ingredients then add the melted chocolate chips.
- Stir in the coffee and chocolate chips. The dough should be firm, but not sticky. If it's too sticky, add cocoa powder. If it's too firm, add melted butter or coconut oil.
- Wrap the bowl in saran wrap and allow the dough to chill in the refrigerator for at least 1 hour.
- Using an ice-cream scoop, scoop balls of dough and roll them into balls by hand. Place the dough balls on the baking sheets, spacing them 2 inches (5cm) apart.
- Bake for about 10-15 minutes at 350° F (approximately 177 ° C or gas number 4) until slightly cracked peaks form.
- Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Transfer them to a cooling rack. If the cookies do not form properly, you can gently press them with a spatula while they are still warm. (see notes below).
- Roll the cookies in the sugar-free confectioners sweetener, while they are still warm. Let the cookies cool completely before serving.
Notes
- To make these cookies paleo and dairy-free, use coconut oil instead of butter, and paleo powdered sugar instead of regular powdered sugar.
- For extra flavor, scrape the seeds from a vanilla bean and mix them with the powdered sweetener. You can also add a teaspoon of cinnamon.
Iryna Bychkiv
Sign me up! These cookies look so good! I love everything with chocolate. And the fact that there's no sugar makes them especially appealing!