When Christmas is just around the corner, and all the keto cookie recipes in the world are simply not enough for you, here are the chewy, yummy, chocolatey, nutty keto crackle cookies! I've baked these for every friend I've got out there this year, and every single one of them was delighted.
It is funny that most of my friends have no idea these are keto-friendly. When they ask what's inside, almond flour sounds like magic to them. It's so much fun seeing those sweet smiles on their faces.
Keto Crackle Cookies are crispy on the outside but tender inside
Just like most of us in certain life situations, Keto Crackle Cookies get firm on the outside but remain nice and tender on the inside. This is what I like the most about them, besides the flavor. The recipe calls for all-spice only, but I love adding a tad of other spices, like cinnamon, ground cloves, and maybe even a little rum around Christmas time. Keto Crackle Cookies are, however, meant to be eaten year-round.
How to make Keto Crackle Cookies
- Melt chocolate using a microwave or a water bath.
- Using an electric mixer, mix softened butter, low-carb sweetener, and vanilla extract.
- Mixing continuously, add eggs. Then, add the melted chocolate and heavy cream and combine.
- Sift in almond flour, salt, baking powder, allspice, and cocoa powder into the butter mixture.
- Using a rubber spatula, combine the mixture forming a uniform batter.
- Stir in chopped walnuts. Knead the dough with your hands.
- Cover with kitchen foil and refrigerate for at least 2 hours.
- Preheat the oven to 360°F (180°C) and line a baking pan with parchment paper.
- Using your hands, form 40 round 1-inch cookies. Roll each in powdered sweetener mixed with egg white. Place the cookies 2 inches apart.
- Bake for 20 minutes. When done baking, the cookies will be soft and tender. Let them cool for 5 minutes before transferring on a cooling rack.
NOTES:
- Powdered Low-Carb sweetener usually doesn't work as well as powdered sugar in making the Keto Crackle Cookies white on the outside. For better results, try rolling each cookie in a mixture of egg white and powdered sweetener before baking.
- Cookies are tender when hot but will get crisp on the outside and tender on the inside when cooled.
Something weird about the recipe ...
To be honest, I had to try a few batches before finally succeeding in actually baking Keto Crackle Cookies. The taste and texture were terrific every single batch, but I just couldn't seem to get those beautiful crackles that you can see on other's non-keto crackle cookies recipes. I finally got decent crackles when I made sure that the cookies went into the oven very cold, while the oven had to be heated up properly.
Another thing is that I could hardly get my cookies to look white. Powdered sweetener like erythritol would always just get absorbed into a cookie. When I mixed it with egg white first, it made it stick to the surface and remain relatively white when baked. Another side effect of this trick is that the cookies get even extra crunch from the glazing.
What is your favorite Keto Cookies Recipe?
While Keto Crackle Cookies might just be your favorite keto cookie recipe, I'd like to know if there's some other cookie recipe that you've been missing on the keto diet. At your disposal, there's Gingerbread Cookies recipe at hand for the Christmas holiday season. Moreover, there Fragrant Keto Cookies are one of my favorite. Plus, when I or somebody else in our household craves shortbread cookies, there's a quick recipe for those, too. Last but not least, classic Keto Chocolate Chip Cookies are the simplest and the best for quick sweet indulgence! In the end, all the keto cookies are just too good!
If you try the recipe, leave a comment below to let me know how you like it!
Keto Crackle Cookies
Ingredients
- ½ cup butter - softened
- 1 cup sweetener
- 1 tsp vanilla extract
- 2 large eggs - room temperature
- 2 oz dark chocolate - melted, room temperature
- ⅓ cup heavy cream
- 1 ¾ cup almond flour - approx. 6 oz.
- 2 tsp cocoa powder
- 2 tsp baking powder
- ¼ tsp allspice
- 1 dash salt
- 3.5 oz walnuts - chopped
- 3 tbsp powdered sweetener - for glazing
- ½ large egg white - for glazing
Instructions
- Melt chocolate using a microwave or a water bath.
- Using an electric mixer, mix softened butter, low-carb sweetener, and vanilla extract for at least 3 minutes until the mixture is creamy and almost fluffy.
- Mixing continuously, add in eggs. Next, add melted chocolate and heavy cream, and combine.
- Sift in almond flour, salt, baking powder, allspice, and cocoa powder into the butter mixture.
- Using a rubber spatula, combine the mixture forming a uniform batter.
- Stir in chopped walnuts. If can also knead the dough with your hands but be prepared for the stickiness.
- Cover with kitchen foil and refrigerate for at least 2 hours.
- Preheat the oven to 360°F (180°C) and line a baking pan with parchment paper.
- Using your hands, form 30 round 1-inch cookies. Roll each in powdered sweetener mixed with egg white. Place the cookies 2 inches apart.
- Bake for 20 minutes. When done baking, the cookies will be soft and tender. Let them cool for 5 minutes before transferring on a cooling rack.
Video
Notes
- Powdered Low-Carb sweetener usually doesn't work as well as powdered sugar in making the Keto Crackle Cookies white on the outside. For better results, try rolling each cookie in a mixture of egg white and powdered sweetener before baking.
- Cookies are tender when hot but will get crisp on the outside and tender on the inside when cooled.
Nutrition
Unfortunately, my cookies also lost all form and shape in the oven and melted into flat blobs. I followed the instructions exactly and don't have old baking powder. Besides the disappointing loss of shape, I found the cookies to be way too sweet. I would probably halve the amount of sweetener, especially because you're rolling them in another 3 TBS of sweetener before they go in the oven.
Hi, Juliette!
So sorry these turned out awful for you. I'm thinking it might be something about almond flour. The one I usually use is defatted to some degree and thus probably absorbs a bit more liquid. I just topped my shelves with a couple of different brands and shall redo the recipe asap.
Hi, my Cookies also lost all form and shape, but I think I know what is the problem. In your recipe you mention to take 1 cup (90 g) of almond flour and in brackets 6 oz almond flour. And 6 oz almond flour are 170 g or nearly 2 cups of almond flour. Could this be the mistake in your recipe? 🙂
Yikes! That was almost certainly it! I just didn't see it (facepalming). Thank you so much for pointing it out, Rebecca!
hi
thank you for the recipe i tried them today it turned out so delicious in taste but all flat i don't know why i followed the recipe please the instructions from A to Z.
It is really hard to say what went wrong from a distance. I can just make some blind guesses. Maybe the baking powder didn't work (out of date?) or maybe the mixing of the butter + sweetener wasn't done for long enough (for at least 3 minutes until the mixture is creamy and almost fluffy). I hope it turns out better for you the next time!
I am a little confused where in the nutrition count it states 40 servings and in the directions it says to make 30.
My bad. I made smaller cookies the first time and a bit bigger the next. The nutritional info stands for the bigger version, so 30 cookies.
Vanilla wafers are my downfall. I tried a Keto recipe and it just didn’t taste right. Do you know of a good one?
Not yet, but it's a good idea. I shall try creating a recipe.
Hi,
Please help me understand why you are using ml instead of grams? How do you measure 118 ml of butter? We know that 100 ml of water weighs 100 g, but it is not the case with solids or liquids other than water, as they vary in density. In metric system, it makes more sense to measure solids by weight instead of volume.
The recipe sounds great, by the way, and I am planning on making it by using US cup measures, although grams would be more precise.
Hi, Susan,
This is what the recipe plugin does automatically once you convert cups and spoons into metric units. Unfortunately.
As there are mainly visitors from the states on the site, I make recipes user-friendly for them, using cups and spoons when a recipe isn't too delicate.
What kind of dark chocolate do you use and is it sweet,Simi sweet, or unsweetened?
I usually use Lindt 85%. Most people would consider it bitter, but it has a tiny bit of sugar in it.
So you roll cookies into the egg white first, then roll in the powdered sweetener?
Sorry if I wasn't clear enough in the instructions, but it is better to mix the egg white with the sweetener (I do it with a small S-blade food processor) then roll the cookies in that.