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A plate of low carb chocolate crinkle cookies.

Gluten-Free Keto Chocolate Crinkle Cookies

Snow-kissed, gooey and chewy Keto chocolate crinkle cookies flavored with orange and coffee!! These gluten-free cookies which are perfect for Christmas and the holidays, will definitely blow you away! Actually, they taste SO GOOD, you will be making them all year round! This recipe is also adaptable so you can easily make it paleo-compliant.
Course Dessert, Snack
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15
Calories 84kcal


  • 2 baking trays
  • Parchment paper
  • Mixing bowl (s).
  • A hand mixer but you can also simply use a whisk.
  • Saran wrap (clingfilm)
  • An ice cream scoop or two spoons to scoop the dough.


  • ¾ cup sugar-free dark chocolate chips (or chunks) (to be melted).
  • ½ cup sugar-free dark chocolate chips (to be stirred into the dough).
  • 1 teaspoon instant coffee mixed into 5 tablespoons of hot water. Feel free to substitute this for decaf instant coffee, if making it for kids or if you simply like it that way.
  • grated orange peel or rind (from 1 orange).
  • ¾ cup unsweetened cocoa powder (sifted).
  • cup almond flour
  • ¾ cup sifted sugar-free powdered sweetener (or paleo confectioners sugar for paleo).
  • 2 large eggs (at room temperature)
  • cup melted butter (ghee or coconut oil for a dairy-free option).
  • ½ teaspoon baking powder
  • pinch of salt
  • 1 teaspoon vanilla extract or the seeds of one vanilla pod


  • ½ cup sugar-free confectioners sweetener for topping (or paleo powdered sugar)


  • Preheat your oven to 350° F (approximately 177 ° C or gas number 4). Line two baking trays with parchment paper.
  • Microwave ¾ cup of chocolate chips (or chunks) at 600 watts for 30 seconds, stirring at each 10-second interval. You can microwave the chocolate chips for 10-20 seconds more if still solid. Allow the microwaved chocolate chips to cool slightly, if hot - it should feel slightly warm to the touch but not hot. Reserve ½ a cup of chocolate chips to be stirred into the dough before baking.
  • In a bowl, mix unsweetened cocoa powder, almond flour, baking powder, grated orange peel (rind), pinch of salt, and ¾ cups of the sugar-free confectioner's sweetener (the remaining ½ cup powdered sweetener will be used in coating the chocolate crinkle cookies).
    grated orange peel or rind, ¾ cup unsweetened cocoa powder, ⅔ cup almond flour, ¾ cup sifted sugar-free powdered sweetener, ½ teaspoon baking powder, pinch of salt
  • Break two eggs to a bowl and use an electric hand whisk to beat the eggs at medium speed, until light and fluffy. Stir in the vanilla extract and melted butter or coconut oil then whisk to combine.
    2 large eggs, 1 teaspoon vanilla extract, ⅓ cup melted butter
  • Carefully combine the dry and wet ingredients then add the melted chocolate chips.
    ¾ cup sugar-free dark chocolate chips (or chunks)
  • To the bowl, stir in the instant coffee and the previously-reserved chocolate chips. The dough should feel firm to the touch. You can stir in one or two tablespoons of cocoa powder if the dough feels too sticky and one or two tablespoons of melted butter or coconut oil if it feels too firm.
    1 teaspoon instant coffee, ½ cup sugar-free dark chocolate chips
  • Wrap the bowl in saran wrap and allow the dough to chill in the refrigerator for at least 1 hour.
  • Use a spoon or an ice-cream scoop to scoop out balls of dough. Proceed to roll each scoop of dough into balls using the palms of your hands. Place the rolled pieces of dough on the previously lined baking trays leaving about 2 inches (or 5 cm between each cookie). Repeat until all the dough has been rolled.
  • Bake for about 10-15 minutes at 350° F (approximately 177 ° C or gas number 4) until slightly cracked peaks form.
  • Once baked, remove the keto chocolate crinkle cookies from the oven, allow them to cool on the baking rack for about 10 minutes then transfer to a cooling rack. Feel free to use a spatula to slightly press the cookies while they are still warm if they did not form properly (*see notes below).
  • Roll the cookies in the reserved confectioner's sweetener while they are still warm (you can also simply sprinkle it on top). Allow the cookies to cool completely before serving.
    ½ cup sugar-free confectioners sweetener for topping



*Sugar-free sweeteners react differently than regular sweeteners. Because of this, your cookies may not crack and you may have to press them slightly to form the crinkles, using a spatula. I experimented with first rolling the dough in granulated sugar before baking. This did not work out since the cookies flattened out and failed to crack.
  • Sweetener - I used a mix of sugar-free erythritol and xylitol in a 50:50 ratio. Use paleo powdered sugar to make the cookies paleo-friendly.
  • Paleo and dairy-free option - make these orange-flavored gluten-free chocolate crinkle cookies paleo and dairy-free by using coconut oil or ghee, instead of melted butter and using paleo powdered sugar instead. 
  • Baking - we want to keep these cookies fudgy and chewy. This means keeping an eye on the baking time and temperature. Do not over-bake them. Otherwise, the cookies will lose their chewy texture and turn hard.
  • Snowy tops - The traditional chocolate crinkle cookies are first dipped in granulated sweetener then dipped in powdered or confectioner's sweetener. When baking with regular sugar, the granulated sweetener forms a coating that prevents the powdered sugar (or sweetener) from seeping into the cookies too quickly, hence giving the chocolate crinkle cookies the snowy look that we all know. This, however, may not work when baking using low-carb sweeteners. This is because low-carb sweeteners such as erythritol do not react in the same way as regular sugar does with wheat flour. We, therefore, may have to top the cookies with powdered sugar once baked.
  • For an extra flavor boost, slice one vanilla pod lengthwise, scrape out the inner contents, mix this up with the powdered sweetener then sprinkle this on top of the keto chocolate crinkle cookies. You can also make them extra special for the holidays by adding a teaspoon of cinnamon.
Nutritional information:
“Nutrition information on the site is an estimate calculated using a third-party source and is provided for informational purposes only. It is highly recommended that you make your own calculations. If you have any specific dietary concerns, kindly consult with your healthcare practitionerVariations may occur for many reasons, such as ingredients used and food preparation. We make no representation or warranty of the accuracy of this information.”


Calories: 84kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 71mg | Potassium: 79mg | Fiber: 5g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg