#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
4 h 30 min
cook time
10 min
ready time
4 h 40 min
Keto Crinkle Cookies
These lovely crinkle cookies are among our favorite Keto holiday desserts. They are super easy to prepare and can stay fresh for up to a week, making them an excellent choice for this year's holiday season. Please note that the total preparation time includes the time necessary to refrigerate the dough, but it only takes about 30 minutes to prepare everything. The recipe yields 30 cookies, but you can double the amount of the ingredients to make more. They pair perfectly with a cup of cocoa, tea, or unsweetened almond milk. Enjoy
How to store these cookies? Store them in air-tight containers at room temperature for up to a week. We don't recommend freezing the baked cookies as they will lose their unique texture, but you can freeze the dough for a few months.
How long does it take to refrigerate the dough? The cooler the dough, the easier it is to roll into balls. We recommend refrigerating for at least 4 hours (preferably overnight if you have the time).
Can I omit the coconut flour? Unfortunately no. A small amount of coconut flour is important to absorb some of the moisture.
Net Carbs
1.4 g
Fiber
1.9 g
Total Carbs
5.2 g
Protein
2.6 g
Fats
6.6 g
74 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
130 g
Coconut flour
1 tbsp
Granulated Allulose
180 g
Egg
2 large
Cocoa Powder Dry Unsweetened
60 g
Avocado oil
50 ml
Vanilla extract
1 tsp
Baking powder
1 tsp
Salt
0.25 tsp
Allulose, powdered
0.25 cup
Recipe Steps
steps 8
4 h 40 min
Step 1
Add the oil, cocoa powder, vanilla extract, and granulated sweetener to a bowl. Using a hand mixer on medium speed, beat until combined. The mixture will be slightly sticky, but that's perfectly normal.Step 2
Add eggs, one at a time. Continue to mix until thoroughly combined. Set it aside.Step 3
Add the almond flour and coconut flour to a separate bowl. Whisk to combine. Add the baking powder and salt. Whisk well again.Step 4
Gradually add the flour mixture to a bowl with eggs. Using a hand mixer on medium speed, beat until thoroughly combined. Cover and refrigerate for at least 4 hours (preferably overnight).Step 5
Lightly grease your hands with oil (this will prevent the mixture from sticking to your hands). Shape the mixture into 20 balls. Place them on a piece of parchment paper.Step 6
Preheat the oven to 180°C (350°F). Line a cookie sheet with parchment paper. Coat each ball in powdered sweetener and place it on the prepared cookie sheet, leaving enough space between them.Step 7
Bake for 10 minutes. When done, remove from the oven and cool to room temperature before transferring them to a wire rack to cool completely.Step 8
Serve the cookies immediately or store them for later. They will remain fresh for up to a week. Enjoy!
Comments
FantasticRadish372491 8 months ago
Followed the recipe exactly and it took way more than 10 minutes to cook. By 20 minutes, it was still raw in the middle yet burnt on the outside because of how small you have to make them in order to get 30 cookies.
Livingthislife 8 months ago
I made these today. Each cookie weighed 27gms before baking. I baked them 20 minutes at 350° per your suggestion. They were wonderful! I dusted with the powder sugar substitute once thoroughly cooled. Took them to a holiday party. People loved them. They did not go begging. I took a photo but don't know how to post. These had a crispy outside, which was enjoyable. I think 10 minutes would be good too but probably a softer cookie.