Low Carb Triple Chocolate Crinkle Cookies

This cookie could have been called Low Carb Chocolate Overload, but is there such a thing as too much chocolate? Well, as long as it’s a healthy low carb option, I think you can’t go wrong with a little extra chocolate.

Can I tell you I know some who don’t like chocolate and Frankly, I am not sure if I can trust them. LOL, just kidding!  However, it is difficult for me to understand those who don’t love chocolate. I mean, it’s chocolate people! So if this is you, feel free to give this  recipe a pass. Just don’t forget to share with your chocolate loving friends!

You know what else is great about chocolate? It has a decent amount of magnesium. It’s a and essential mineral our bodies need. Chances are if you are craving chocolate your body may be asking for magnesium.

I chose to add three different types of chocolate because I wanted the combination to give me a richly flavored cookie. Plus it was a delicious way to take raise my magneisum levels. Although it’s a cookie it wants the consistency of a brownie with the bite of a cookie. Translation, it wants to be glorious.

Back in the day, I used to bake a carb-loaded version of this cookie for the youth group when my husband and I were youth pastors. When this cookie made an appearance, the youth would go wild. We nicknamed it Elly’s cookies because it was her favorite and she requested it often. I would always bake a large batch when we would take the youth on trips. Boy has this girl changed her ways!

Well, although the carb-loaded cookie was quite delicious, it needed a conversation in order to make it back into our lives.

It’s my hope you enjoy it in great health!

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Low Carb Triple Chocolate Crinkle Cookies

Serving Size 1 cookie

Low Carb Triple Chocolate Crinkle Cookies

Low Carb Triple Chocolate Crinkle Cookies are the perfect low carb treat when you are craving a dark rich chocolate cookie.

10 minPrep Time

13 minCook Time

23 minTotal Time

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  • 4 ounces of unsweetened chocolate baking squares
  • 4 ounces of sugar free chocolate chips (1/2 cup) (I use Lily’s Stevia sweetened)
  • 1/3 cup unsweetened cocoa baking powder
  • ½ cup of butter (1 stick)
  • 4 eggs whole eggs
  • 1 teaspoon of vanilla extract
  • 2 teaspoon baking powder
  • ¼ sea salt
  • 1 teaspoon of instant coffee
  • 3/4 cup of almond flour finely milled
  • 1 cup sugar substitute (I use Swerve)
  • An additional ¾ cup chocolate chips (to add to batter at the end)
  • ¼ cup of Swerve confectioners’ sugar (for sprinkling after baking)


  1. Pre-heat oven to 325 degrees and line your cookie sheet with parchment paper or lightly grease your pan.
  2. Melt the 4 ounces unsweetened chocolate baking squares and 4 ounces of sugar-free chocolate chips with the ½ cup of butter until fully melted and combined on low heat in a double boiler.
  3. In a separate bowl mix the 1/3 cup unsweetened cocoa baking powder, almond flour, baking powder, sea salt, and instant coffee and set aside.
  4. Now to the cooled chocolate and butter mixture add the 4 eggs, vanilla, sugar substitute and mix well. To this batter add the dry ingredients in the separate bowl and stir until just combined.
  5. Fold into the batter the 3/4 cup of sugar-free chocolate chips until combined.
  6. Place the cookie dough in the fridge to chill for at least ½ hour.
  7. Place spoonful’s of the chilled dough on the parchment lined cookie sheets and bake for about 13 minutes. Note: Don’t over bake this cookie to make sure it has the right consistency of chewy inside and crispy outside.
Cuisine: Dessert | Recipe Type: Low Carb Triple Chocolate Crinkle Cookies
Nutrition Facts
Serving Size 1 cookie
Servings Per Container 48

Amount Per Serving
Calories 80 Calories from Fat 57.6
% Daily Value*
Total Fat 6.4g 10%
Saturated Fat 3.9g 20%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 31mg 1%
Total Carbohydrate 6.5g 2%
Dietary Fiber 1.1g 4%
Sugars 0.1g
Protein 1.6g 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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No Comments

  1. Simone T Major
    You mention Almond Flour in the directions, but I do not see it in the ingredients. I am also not familiar with cocoa baking powder. Did you mean just cocoa? Thanks
    • Sorry Simone, I neglected to add in the ingredients. I just updated the recipe. It's 3/4 cup of finely milled almond flour. Cocoa powder is very common here in the states. It's unsweetened cocoa in the form of powder. Hope this helps.
      • Simone T Major
        Thanks for the update. I usually see cocoa powder just listed that way and not as cocoa baking powder. Sorry for not understanding what you meant. I was thinking that there was baking powder already added to the cocoa. Thanks again.

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