Description
Indulge in these rich and decadent Keto Chocolate Crinkle Cookies that are surprisingly easy to make. Perfect for satisfying your sweet cravings while staying on track with your ketogenic lifestyle.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup erythritol or your preferred keto sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered erythritol or keto powdered sweetener, for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and keto sweetener until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft.
- Place the powdered keto sweetener in a shallow dish.
- Roll tablespoon-sized portions of dough into balls.
- Roll each ball in the powdered sweetener until well coated.
- Place the coated balls onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set. The centers will still look slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a more pronounced crinkle, gently press down on the dough balls before baking.
- Ensure your butter is truly softened, not melted, for the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American