In the heart of winter, in a small town blanketed by snow, lived a baker named Mia who was renowned for her festive treats. This year, Mia decided to craft a special cookie that would warm hearts without straying from her beloved keto lifestyle.
With a spark of inspiration, she combined rich unsweetened cocoa powder, Swerve for sweetness, and almond flour to form the base of her Completely Keto Chocolate Crinkle Cookies. The vanilla extract and a dusting of Swerve Confectioner’s Sugar created a delightful contrast to the deep chocolate, reminiscent of the snowy landscape outside.
These cookies quickly became a holiday staple, celebrated for bringing the joy of the season to those following a keto diet, proving that indulgence and health can joyfully coexist.
Ingredients
- 1/2 Cup unsalted butter
- 2 Cups Swerve Granular
- 2 Cups Blanched Almond Flour
- 1 Cup Unsweetened Cocoa Powder
- 4 Large eggs
- 1 Tsp Vanilla Extract
- 2 Tsp baking powder
- 1/2 Tsp Xanthan Gum
- Swerve Confectioner’s Sugar
Instructions
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Preheat oven to 350
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Cover 2 Cookie sheets with parchment paper
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Set aside
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Using a mixer combine butter, swerve granular, almond flour, cocoa powder, eggs , vanilla, Xanthan gum and baking powder
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Form 24 balls
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Fill a plate with Swerve confectioner’s sugar and toss each ball one at a time around the plate to coat very well
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Lay on parchment paper
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Leave room between the balls
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Bake between 15-20 minutes depending on oven
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Remove from oven
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Cool on racks before putting away in containers to store
