With keto chocolate crinkles you don’t have to worry about that because every bite is diet-approved.

Made with keto-friendly ingredients like almond flour, coconut flour, and powdered erythritol we get nicely soft cookies with crispy edges and the right balance of sweetness in every bite.


– almond flour – coconut flour – granulated erythritol – eggs – cocoa powder – vegetable or melted coconut oil – vanilla extract – baking powder – powdered erythritol for coating


Preheat the oven to 350F and prepare 2-3 large baking trays with baking paper. Mix granulated erythritol with vegetable oil until well combined and creamy. Then add two eggs at room temperature, whisk until frothy. Add vanilla extract and combine.


Mix dry ingredients in a different bowl, almond flour, coconut flour, cocoa powder, and baking powder. Add dry ingredients to the wet ones and stir until combined. Roll the batter into 20 1.5 inch balls. Then place them in a small bowl with powdered erythritol to coat them.


Place the balls in the prepared baking tray and lightly flatten them with the bottom of a glass or ramekin. Leave at least 1 inch in between cookies for them to expand whiles baking.


Bake the cookies for approx. 10 minutes. The cookies will come out soft from the oven but will harden up as they cool. After baking, with the cookies still warm, dust with extra powdered sweetener, and enjoy!

Click on the link for the full recipe!