Decadent Low Carb Triple Chocolate Crinkle Cookies
These decadent cookies could have been called Low Carb Chocolate Overload, but is there such a thing as too much chocolate? The perfect low carb keto cookie when you want all the chocolate you can fit into a cookie.
As far as I’m concerned, you can’t have too much chocolate in your life. Well, as long as it’s a healthy low carb option that is.
As evidenced by the fact that I have an entire category dedicated to chocolate recipes, I think you can tell I am a major fan of chocolate. In my book you can’t go wrong with chocolate, especially if it comes in the form of treat like my low carb triple chocolate crinkle cookies.
Can I tell you I know some people who don’t like chocolate and frankly, I am not sure if I can trust them. LOL, just kidding! My son happens to be one of those people. Matthew will have chocolate on occasion but rarely does it cross his lips. I must admit it is difficult for me to understand those who don’t love chocolate. I mean, it’s chocolate people! These low carb triple chocolate crinkle cookies are so rich and delicious that I think even a non chocolate lover will leave their ways after one bite.
Why am I so confident about my low carb triple chocolate crinkle cookies? Because even my Matthew thought they were delicious. Not saying he now is a chocoholic like his mom, but he won’t say no to my low carb triple chocolate crinkle cookies and that’s a win in my book.
Magnesium In Chocolate
There is evidence that we can benefit from enjoying dark chocolate in our diet. That’s because it actually contains a nice amount of magnesium, an essential mineral our bodies need to function properly.
Coming in at 176 mg in a 100 g serving, it’s a great way to add a little more magnium in our diet. Just another great excuse to enjoy these low carb triple chocolate crinkle cookies.
Other Dark Chocolate Benefits
In addition to magnesium. Dark chocolate contains a specific group of antioxidants called flavonoids. Flavonoids are great for our hearts by lowering LDL cholesterol, increase blood flow and lesson the treat of blood clots. Maybe this is why during Valentines Day we commonly associate hearts with chocolate?
Triple Chocolate Coming Your Way
I chose to add three different types of chocolate because I wanted the richest low carb triple chocolate crinkle cookies. Plus it was a delicious way to take raise my magneisum levels.
Back in the day, I used to bake a carb-loaded version of this cookie for our youth group. 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 low carb keto conversion. I just love how just the right amount of tweaking brought back a real favorite.
I sure hope you will give these low carb triple chocolate crinkle cookies a try. I promise you won’t be disappointed.
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Low Carb Triple Chocolate Crinkle Cookies
Serving Size 1 cookie
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
- 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)
- Pre-heat oven to 325 degrees and line your cookie sheet with parchment paper or lightly grease your pan.
- 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.
- 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.
- 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.
- Fold into the batter the 3/4 cup of sugar-free chocolate chips until combined.
- Place the cookie dough in the fridge to chill for at least ½ hour.
- 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.
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