Gluten-Free Keto Chocolate Crinkle Cookies
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!
Servings 15
Calories 84kcal
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.
Video
Notes
*Sugar-free sweeteners react differently than regular sweeteners. Because of this, your cookies may not crack and you may have to press them slightly to form the crinkles, using a spatula. I experimented with first rolling the dough in granulated sugar before baking. This did not work out since the cookies flattened out and failed to crack.
- 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.
Nutrition
Calories: 84kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 71mg | Potassium: 79mg | Fiber: 5g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg