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