#1 Low Carb & Keto Diet App Since 2010
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prep time
45 min
cook time
20 min
ready time
1 h 5 min
Keto Chocolate Crunch Cookies
Similar to “crinkle cookies”, these chocolate crunch cookies have a crunchy coating of sugar on the outside and a soft, pillowy texture on the inside. These Keto almond flour cookies don’t have any high-carb flours included, only almonds. A little 100% dark cocoa powder is all you need for a rich, chocolate cookie flavor. Instead of sugar, these cookies are dusted with powdered erythritol. You can find powdered erythritol in the sugar substitute section in your grocery store baking aisle. Adults and kids will love these cookies because they taste just like the classic crinkle cookies you remember from your childhood. Make this Keto cookie recipe for the holiday season or a special celebration.
The Benefits Of Keto Almond Flour Cookies
Did you know that just ¼ cup of all purpose flour has almost 25 grams of carbs? Almond flour only has about 6 grams of carbs per ¼ cup. Plus, almond flour also contains healthy fats, which are beneficial to your diet. Replacing regular flour with almond flour may help you lose weight -and it's nutritional for you too!
What Is Almond Flour?
Almond flour is exactly what it sounds like: just almonds! Nothing else is added to almond flour, meaning it’s made purely of ground almonds. You can make your own almond flour at home with a food processor. Keep ground almonds in a Ziploc bag stored in your refrigerator to stay fresh.
Net Carbs
1.1 g
Fiber
1.3 g
Total Carbs
6.1 g
Protein
2.9 g
Fats
12.3 g
128 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, unsalted
6 tbsp
Powdered Erythritol (Icing Sugar)
2 tbsp
Raw egg
1 large
Egg Yolk Raw
1 large
Vanilla extract
0.13 tsp
Liquid stevia
5 Drop
Almond flour
0.75 cup
Cocoa Powder Dry Unsweetened
2 tbsp
Baking powder
0.5 tsp
Baking soda
0.25 tsp
Salt
0.13 tsp
Powdered Erythritol (Icing Sugar)
2 tbsp
Recipe Steps
steps 4
1 h 5 min
Step 1
Blend room temperature butter in a stand mixer with a paddle attachment until it’s soft and creamy, scraping the bowl down with a rubber spatula whenever necessary. Once the butter is creamy, blend the first amount of powdered erythritol into the mixer. After the erythritol is blended in, then you can mix in the egg, yolk, vanilla extract, and liquid stevia. Blend the mixture at a higher speed to ensure the butter and eggs completely blend.Step 2
In a separate bowl, sift together the almond flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture, and blend at a low speed until a batter comes together. The cookie dough will be very sticky and soft. Transfer the cookie dough to your refrigerator to chill for at least 30 minutes or until the dough has firmed up. When the dough is chilled, you can continue to the next step.Step 3
Turn on the oven to preheat to 350 degrees, and line a baking sheet with parchment paper. Scoop the firm cookie dough into 2-tablespoon portions, and roll each portion into a ball. Sprinkle the final amount of erythritol on a clean dish, and roll just the top of each cookie ball in the sweetener. Each cookie should have only about ½ teaspoon sweetener on top. Arrange the balls on the tray.Step 4
Use the back of a spoon to gently press the tops of the cookies down until they flatten about halfway. Place the cookies in your oven to bake for 20 minutes. The cookies will puff up significantly in the center and have a crunchy texture from the powdered erythritol. The edges of the cookies may be slightly darker and crisp. Wait for the cookies to cool before sprinkling additional powdered sweetener on them at your discretion.
