Keto Crackle Cookies
One Keto Crackle Cookie comes out to be approximately 69 Calories,

Fat: 5.9 g (of which Saturated: 2.6 g, MUFA’s: 1.1 g),
Total Carbs: 1.9 g,
Fiber: 1.1 g,
Net Carbs: 0.9 g,
Protein: 2.6 g

Servings Prep Time
30cookies 15minutes
Cook Time Passive Time
20minutes 2hours
Servings Prep Time
30cookies 15minutes
Cook Time Passive Time
20minutes 2hours
  1. Melt chocolate using a microwave or a water bath.
  2. 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.
  3. Mixing continuously, add in eggs. Next, add melted chocolate and heavy cream, and combine.
  4. Sift in almond flour, salt, baking powder, allspice, and cocoa powder into the butter mixture.
  5. Using a rubber spatula, combine the mixture forming a uniform batter.
  6. Stir in chopped walnuts. If can also knead the dough with your hands but be prepared for the stickiness.
  7. Cover with kitchen foil and refrigerate for at least 2 hours.
  8. Preheat the oven to 360°F (180°C) and line a baking pan with parchment paper.
  9. Using your hands, form 30 round 1-inch cookies. Roll each in powdered sweetener mixed with egg white. Place the cookies 2 inches apart.
  10. 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.
Recipe 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.