Keto Chocolate Christmas Cookies

When I was growing up, I looked forward to Christmas baking all year long. After Thanksgiving passed and the Christmas decorations went up, I knew that cookies were not too far behind. Christmas cookies were different than year round cookies because there were so many different kinds. It was so exciting and new! There were peppermint cookies, gingerbread and soooo many kinds of chocolate cookies, all of which were reserved for December only.

Chocolate crinkle cookies were definitely my favorite. They were fudgy and sugary and looked beautiful. The deep chocolate color that was crackled with powdered sugar- how could anyone resist! Now that I have grown up and am following a keto diet, I use to think that chocolate crinkle cookies were a thing of the past. Something that I would have to just enjoy as a memory rather than as a delicious Christmas treat. But why?

Why never enjoy a crinkle cookie again when I am fully capable of making a perfect low carb version? This year, I set to work to perfect my keto chocolate crinkle cookie recipe and make my childhood memories a tasty reality once again.

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 Low Carb Chocolate Crinkle Cookies

To make the dark chocolate dough, I used a mix of almond flour and coconut flour. Coconut flour holds together better than almond flour alone. They may be called crinkle cookies but I don’t want crumble cookies! I also added xanthan gum to the recipe which helps bind the dough and cookies as well.

Xanthan gum is used a lot in keto baking as it has no carbs and can really change the texture of your baked goods for the better. Almond flour and coconut flour baked goods tend to fall apart easily but xanthan gum prevents this- it’s amazing!

The chocolate taste comes from the unsweetened cocoa powder used in the recipe. Don’t worry though, these cookies are incredibly sweet. Granular erythritol is the main sweetener in the crinkle cookies and boy is it delicious. There is no “metallic” taste left in your mouth after eating a cookie with erythritol. And with zero net carbs, it is the guilt-free sweetener that I always reach for when baking.

Low Carb Christmas Chocolate Crinkle Cookies

Once the cookie dough is put together, the dough balls are rolled in powdered erythritol. Coating the outside in the white, fluffy powder is what will really define the cracks in the cookies. You can see the “crinkles” in the dough thanks to the distinct color contrast. This is a step you do not want to skip as it really makes the whole look of the keto cookies. Of course, the powdered erythritol also adds a little sweetness which never hurts!

The crinkle cookies are baked for just a few minutes and they are ready to eat straight out of the oven. They are beautiful, low carb, and just as amazing as any regular chocolate crinkle cookie you have ever had. My favorite Christmas cookie is back! It finally feels like Christmas again. I hope you get a wonderful nostalgic feeling when you whip up a batch of these perfect holiday keto treats. Enjoy!

Looking for another holiday-themed snack? Try these Keto Peppermint Cookies from Butter Together Kitchen. They are soft and delicious with a sweet, peppermint crunch, perfect for the holiday season! 

Keto Chocolate Crinkle Cookies
Low Carb Chocolate Crinkle Cookies
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
• 71 Calories
• 6g of Fat
• 2g of Protein
• 1g of Net Carbs
Serves
20 cookies
Prep Time
10 minutes
Cook Time
15 minutes
Serves
20 cookies
Prep Time
10 minutes
Cook Time
15 minutes
Keto Chocolate Crinkle Cookies
Low Carb Chocolate Crinkle Cookies
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
• 71 Calories
• 6g of Fat
• 2g of Protein
• 1g of Net Carbs
Serves
20 cookies
Prep Time
10 minutes
Cook Time
15 minutes
Serves
20 cookies
Prep Time
10 minutes
Cook Time
15 minutes
Servings: cookies
Ingredients
Instructions
  1. Preheat your oven to 350 degrees F and line two sheet pans with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut flour, unsweetened cocoa powder, baking powder, xanthan gum and salt.
  3. In a separate bowl, mix the melted butter and granulated erythritol. Mix until light and fluffy.
  4. Add the eggs and vanilla to the butter mix and stir well.
  5. Add the dry ingredient mix to the liquid batter and stir to form a thick cookie dough.
  6. Wrap the dough and place in the fridge to chill for at least an hour.
  7. Once cooled, the dough is ready to scoop. Scoop one inch sized balls, roll them with your hands and then dip them into the powdered erythritol. Coat the cookie dough ball completely in the powdered sugar and then place on the prepared sheet trays.
  8. Bake the cookies for about 9 minutes or until they are almost completely set in the center. Let them cool on the baking tray and then enjoy!
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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.

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