Keto Chocolate Crunch Cookies Recipe

Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.5/5
(1195 reviews)
Keto Chocolate Crunch Cookies
Zylo Recipes

Description

Imagine biting into a cookie with a delicate, crackled surface that gives way to a soft, almost melting interior. These cookies offer that delightful textural contrast in every bite. The deep, satisfying flavor of dark chocolate permeates the cookie, providing a rich and comforting experience without being overly sweet.

The use of almond flour creates a wonderfully tender crumb, adding a subtle nutty undertone that complements the chocolate beautifully. This also gives the cookies a slightly more substantial feel than traditional cookies, making them a truly satisfying treat. As they bake, the cookies develop a distinctive crinkled appearance, dusted with a light coating of powdered sweetener.

This provides a visual appeal and adds a touch of elegance, making them perfect for serving at gatherings or simply enjoying as a special indulgence. The aroma that fills your kitchen as these cookies bake is simply irresistible. The warm, inviting scent of chocolate mingled with toasted almonds creates a cozy and comforting atmosphere.

These cookies are a delightful alternative to traditional recipes, offering a sophisticated flavor profile and a unique textural experience. They’re perfect for anyone seeking a treat that is both delicious and subtly different. Enjoy them with a cup of coffee or tea, or savor them on their own for a moment of pure bliss.

These are more than just cookies; they're a little moment of happiness in every bite. The lightness of the powdered coating adds a final touch of sweetness and visual appeal, ensuring that each cookie is as beautiful as it is delicious.

Preparation Time

Prep Time
45 min
Cook Time
20 min
Total Time
1 h 5 min

Nutrition Information

Per 1 Cookie serving
C
Calories
350 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
6 g

C
Fats
32 g
Saturated Fats 18 g
Unsaturated Fats 12 g

Cholestrol 70 mg
Sodium 120 mg
Potassium 100 mg
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Ingredients

    1.
    Butter, unsalted
    Butter, unsalted
    6 tbsp
    2.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    2 tbsp
    3.
    Raw egg
    Raw egg
    1 large
    4.
    Egg Yolk Raw
    Egg Yolk Raw
    1 large
    5.
    Vanilla extract
    Vanilla extract
    0.13 tsp
    6.
    Liquid stevia
    Liquid stevia
    5 Drop
    7.
    Almond flour
    Almond flour
    0.75 cup
    8.
    Cocoa Powder Dry Unsweetened
    Cocoa Powder Dry Unsweetened
    2 tbsp
    9.
    Baking powder
    Baking powder
    0.5 tsp
    10.
    Baking soda
    Baking soda
    0.25 tsp
    11.
    Salt
    Salt
    0.13 tsp
    12.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    2 tbsp

Instructions

    1.
    Blend room temperature butter in a stand mixer with a paddle attachment until soft and creamy, scraping the bowl as needed. Blend in the first amount of powdered erythritol, then mix in the egg, yolk, vanilla extract, and liquid stevia. Blend at high speed to fully combine the butter and eggs.
    2.
    In a separate bowl, sift together the almond flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and blend at low speed until a batter forms. Chill the sticky cookie dough in the refrigerator for at least 30 minutes until firm.
    3.
    Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Scoop the firm cookie dough into 2-tablespoon portions, and roll each portion into a ball. Sprinkle the final amount of erythritol on a clean dish, and roll just the top of each cookie ball in the sweetener. Arrange the balls on the tray.
    4.
    Use the back of a spoon to gently flatten the tops of the cookies about halfway. Bake for 20 minutes until the cookies puff up and the edges are slightly darker. Let cool before sprinkling with additional powdered sweetener.