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 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.
- 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 for 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 cookies are just too good!
If you try the recipe, leave a comment below to let me know how you like it!
|Nutritional and medical disclaimer|
|Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes are estimates. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.|