Easy Keto Halloween Black Cocoa Crinkle Cookies Recipe

If you love moody Halloween treats but need to keep carbs low, these black cocoa crinkle cookies are your new party trick.

They look wicked, taste like a brownie met an Oreo, and they’re surprisingly easy. No fancy chef moves.

No weird equipment. Just a bowl, a whisk, and a little chill time in the fridge while you tidy the fake cobwebs.

I made a test batch on a rainy Friday. The power flickered, the dog stole one cookie ball (he’s fine, but don’t copy him), and the oven ran hot.

Still… the cookies came out crackly and midnight-dark with that cool white “snow” effect. If a recipe survives that kind of chaos, it’s a keeper.

Below you’ll find the full walk-through, tons of tips, swaps, and how to get that classic crinkle without real sugar.

I also wrote the steps in very plain English so you can bake while glancing at this page with one floury finger.

Why these cookies are the best you will find

• Black cocoa is the secret. It’s cocoa that’s been extra-dutched, giving a deep black color and a smooth, almost Oreo-like taste without the bitter bite.
• Keto-friendly sweeteners keep carbs low. We use a mix of powdered erythritol (for the white “snow”) and either allulose or erythritol inside the dough. The mix keeps the coating white but the cookie soft.
• Chilled dough helps the crinkle. Cold dough hits hot oven, the top dries fast, and the cracks open wide.
• Almond flour + a little xanthan means a tender, chewy center with a crisp edge. No grainy mess.

What you’ll need

Dry ingredients

• 1 ¾ cups (175 g) blanched almond flour, super fine
• ⅓ cup (35 g) black cocoa powder (also sold as “ultra dutch” cocoa)
• 2 tbsp (12 g) natural cocoa powder (balances flavor and keeps it from tasting flat)
• 1 tsp espresso powder (optional but gives chocolate more depth)
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp fine sea salt
• ½ tsp xanthan gum (for better structure and chew)

Wet ingredients

• 6 tbsp (85 g) unsalted butter, melted and cooled to room temp
• 2 large eggs, room temp
• 1 egg yolk, room temp
• 1 ½ tsp vanilla extract
• ¼ tsp almond extract (optional but gives a bakery smell)

Sweeteners

• ¾ cup (135 g) granulated allulose or granulated erythritol for the dough
  (Allulose makes softer cookies; erythritol makes crisper edges. Your call.)
• ½ cup (80 g) powdered erythritol for coating (stays white in the oven)

For extra Halloween drama (optional)

• 1–2 tsp activated charcoal (food grade) for even blacker color; optional since black cocoa is already very dark
• Orange-tinted powdered sweetener for a second color coat (use a tiny bit of powdered food color mixed into powdered erythritol)

Tools

• Mixing bowls (one large, one small)
• Whisk and rubber spatula
• Kitchen scale (helps with almond flour and sweeteners; cups still listed)
• Small cookie scoop (1 tablespoon size) or a regular tablespoon
• Baking sheet and parchment paper
• Cooling rack

The short version (for busy bakers)

• Whisk dry stuff.
• Whisk wet stuff + sweetener.
• Combine to make thick dough. Chill 45–60 minutes.
• Roll into balls, coat thickly in powdered erythritol.
• Bake 10–12 minutes at 350°F (175°C). Cool. Eat.

If you’ve got more time, the longer version below has all the tiny fixes and tricks.

Step-by-step to Making Keto Halloween Black Cocoa Crinkle Cookies

1) Mix the dry team

In a medium bowl, whisk almond flour, black cocoa, natural cocoa, espresso powder, baking powder, baking soda, salt, and xanthan gum. Break up any little lumps, especially in the almond flour and cocoa. If your cocoa clumps, sift it first. Set the bowl aside.

Why this matters: Even mixing stops dry pockets and gives you an even rise. Xanthan gum makes the top crack nicely instead of just spreading.

2) Sweeten the wet team

In a large bowl, whisk the eggs, egg yolk, vanilla, almond extract, and your chosen granulated sweetener. Keep whisking 30–45 seconds until the sweetener is mostly dissolved and the mix looks a little lighter. Pour in melted butter (not hot) in a slow stream while whisking.

Tip: If the butter was too hot, you’ll get scrambled egg bits. If that happens, sigh, and start again. It’s okay, happens to the best of us.

3) Bring it all together

Dump the dry mix into the wet mix. Switch to a rubber spatula and fold until no dry streaks remain. The dough will look thick, shiny, and sticky like brownie batter that learned to stand up for itself. If you’re adding activated charcoal, add it now and mix well.

4) Chill

Cover the bowl and chill 45–60 minutes. If your kitchen is warm, go for the full hour. You can also chill up to 24 hours. Longer rest = easier rolling and deeper flavor.

Why chilling helps: Cold dough holds shape, and the outside dries early in the bake, so the cracks form bold.

5) Preheat and prep

Heat the oven to 350°F (175°C). Line a baking sheet with parchment. Put powdered erythritol in a shallow bowl. If making orange “dust,” mix a little powdered food color into a second bowl of powdered erythritol.

6) Scoop and roll

Use a 1-tablespoon scoop to portion dough. Roll each piece between your palms into a smooth ball about 1 to 1 ¼ inches wide. If dough gets sticky, dampen your hands lightly or pop the bowl back in the fridge for 10 minutes.

7) Double coat for bold crinkles

Roll each ball in powdered erythritol. Press gently to pack it on. Wait 30 seconds and roll again for a second coat. This double dip keeps the “snow” thick after baking. Place on the tray with 2 inches space between cookies.

Color fun: For a two-tone look, roll once in white, then tap the tops in the orange bowl. Do not mix the two bowls or you’ll tint the whole batch.

8) Bake

Bake one sheet at a time on the center rack for 10–12 minutes. Edges should look set, tops cracked, centers still soft. If you gently nudge a cookie, it should not slide; it should hold shape but feel tender.

Important: Do not overbake. Almond flour keeps cooking after you pull them. If they look fully baked in the oven, they’ll be dry on the rack.

9) Cool

Let the cookies sit on the tray for 10 minutes, then move to a rack to cool fully. The crinkles sharpen as they cool. The texture sets to a brownie-chewy center with crisp edges.

Taste and texture notes

• Flavor: Think Oreo meets dark brownie. Black cocoa is less sharp than natural cocoa, so it’s smooth and chocolatey without a harsh punch.
• Sweetness: Not crazy sweet, on purpose. Keto sweeteners can taste stronger. If your sweet tooth is louder, bump dough sweetener by 2 tablespoons.
• Texture: Soft-chewy middle, crisp edges, powdery top. Next day, the chew deepens and the cocoa flavor blooms more.

Nutrition (estimate, per cookie, 18 cookies)

• Calories: ~110
• Fat: 9 g
• Net Carbs: ~2 g
• Protein: 3 g
  Numbers change based on the exact sweetener brand and size of cookies. If you’re tracking closely, plug your brands into a calculator.

Ingredient swaps and notes

• Black cocoa: Must-have for the color. If you only have regular dutch cocoa, you can still bake these, but color will be dark brown, not black. If you use only black cocoa, flavor may feel flat; that’s why we add a bit of natural cocoa to round it.
• Sweetener:
  • Allulose in the dough = softer, chewier cookies that brown slightly more.
  • Erythritol in the dough = crisper edges and a cooler afterfeel.
  • Powdered erythritol for coating is best because it stays white. Allulose coating turns beige.
  • A 50/50 allulose/erythritol blend in the dough gives a nice middle ground.
• Almond flour: Use super fine blanched almond flour. If your bag says “almond meal”, expect a rustic texture. Still tasty, just less smooth.
• Xanthan gum: Don’t skip unless you must. It helps mimic gluten. If you omit, cookies spread a little more and crack less.
• Butter: Coconut oil works but the flavor will be different. If you use salted butter, reduce salt to a tiny pinch.
• Espresso powder: You won’t taste coffee. It boosts cocoa taste, that’s all. Can skip if you don’t have it.

Make-ahead, storage, and freezing

• Room temp: Store in an airtight tin up to 4 days. Add a small square of paper towel inside the container to absorb moisture and keep tops from getting sticky.
• Fridge: Up to 1 week, though the coating may pick up a bit of moisture. Still great with coffee.
• Freeze baked cookies: Place in a single layer until firm, then bag for up to 2 months. Thaw at room temp. Ten minutes in a low oven (275°F / 135°C) brings back the edge crisp.
• Freeze unbaked: Roll balls, freeze on a tray, then bag. When ready to bake, thaw 10 minutes, roll in powdered erythritol, and bake as normal. You may need +1 minute.

How to nail the crinkle on keto

Classic crinkles use real powdered sugar, which melts and then re-sets, causing sharp contrast. Powdered erythritol behaves a bit different. Here’s how to make it work:

• Use a heavy coat, twice. Thin coats melt into the cookie and vanish.
• Bake on parchment, not silicone. Parchment dries the base faster, helping the top crack.
• Cold dough, hot oven. The shock helps the shell split.
• No steam traps. Don’t crowd the tray. Space gives moisture somewhere to go.
• Don’t brush off extra powder. Let the “snow” be thick. It will settle a little on its own.

Easy Halloween flair

• Two-tone tops: White and orange powder split. Tap the tops into orange for a candy-corn vibe.
• Tiny candy eyes: Press sugar-free candy eyes into warm cookies right after baking. Two per cookie. They stick as the tops cool.
• Drizzle webs: Melt sugar-free white chocolate and spin fast zigzags over cooled cookies. If the drizzle is too thick, mix in a drop of coconut oil.

Step-by-step timeline (so your kitchen runs smooth)

• T-60 min: Start dough. Melt butter so it cools as you prep.
• T-45 min: Dough into fridge. Preheat oven, line trays, pour coating into bowl.
• T-0: Roll, coat, bake sheet 1.
• T+12: Rotate to sheet 2 (if using two trays). Cool sheet 1 on tray 10 minutes.
• T+25: Move cookies to rack; bake last sheet.
• T+45: All cookies are cooling. Clean up, set decor, snap your photos.

Troubleshooting

• Cookies didn’t crack: Dough too warm or oven too cool. Chill longer, confirm oven temp with a thermometer, and try again.
• Coating melted away: Coated too thin or used allulose on the outside. Use powdered erythritol and double dip.
• Dry or crumbly: Overbaked or too much almond flour (packed cups). Weigh ingredients or fluff and spoon the flour into the cup, level off.
• Gritty feel: Some erythritol brands are grainier. Use a finer brand or switch the dough sweetener to allulose.
• Spread too much: Missing xanthan, warm butter, or too little chill time. Add the xanthan back and chill longer.

Small-batch version (makes 9 cookies)

Sometimes you just want a few. Here’s the half recipe:

• Almond flour: 7/8 cup (88 g)
• Black cocoa: 2 ½ tbsp (18 g)
• Natural cocoa: 1 tbsp (6 g)
• Espresso powder: ½ tsp
• Baking powder: ½ tsp
• Baking soda: 1/8 tsp
• Salt: ¼ tsp
• Xanthan gum: ¼ tsp
• Butter: 3 tbsp (43 g), melted and cooled
• Eggs: 1 large + 1 tsp extra yolk if you can manage it (or skip)
• Vanilla: ¾ tsp
• Almond extract: 1/8 tsp
• Granulated sweetener: 6 tbsp (about 68 g)
• Powdered erythritol for coating: ¼ cup (40 g)
  Bake same temp, 9–11 minutes.

Make it dairy-free

Swap butter for refined coconut oil (it has less coconut taste) at the same amount. Add a small pinch more salt to balance the flavor. The cookies may spread a hair more, so chill on the longer side and scoop slightly smaller.

Make it egg-free

Egg swaps in keto cookies can be tricky because eggs do a lot of lifting and binding. The best shot here:

• Use 2 tbsp ground flax + 5 tbsp water (stir, rest 10 minutes).
• Add ½ tsp extra baking powder to help rise.
• Expect slightly less crinkle and more spread, but still tasty. Chill the dough a full hour.

Flavor twists that still keep carbs low

• Mint goth: Add ¼ tsp peppermint extract and skip almond extract. Finish with a drizzle of melted sugar-free white chocolate.
• Chili chocolate: ½ tsp ancho chili powder plus a tiny pinch cayenne in the dry mix. Not hot, just warm.
• Mocha: Up espresso powder to 2 tsp and splash in 1 tsp instant coffee dissolved in the melted butter.
• Orange hint: 1 tsp fresh orange zest in the dough; pairs strangely well with black cocoa. Very bakery-like.

Serving ideas

• Pile them on a black cake stand with some fake spiders and a few broken sugar-free chocolate shards.
• Sandwich two cookies with a spoon of whipped cream cheese sweetened with powdered erythritol and vanilla. Keep chilled until serving.
• Crumble one cookie over a bowl of keto ice cream. The contrast of cold ice cream and chewy cookie bits is unfairly good.

Clean photo tips for Pinterest

• Shoot near a window. Black cookies want light, otherwise they look like shadow blobs.
• Dust a little extra powdered erythritol on the parchment, then set three cookies on top for that “bakery tray” look.
• Snap one broken cookie with the fudgy middle in focus. People pin that shot the most.
• Add a small color prop: an orange napkin, copper spoon, or even a tiny pumpkin. Not too much, the cookies are the star.

A few notes from My test kitchen

• I tried three coating methods. Light dusting vanished. One heavy coat worked okay. Two coats looked bakery-perfect every time.
• I tested with allulose in the dough and erythritol outside. That combo gave the best chew and whitest tops.
• If your oven runs hot, bake at 340°F (170°C) for 11–13 minutes. You’ll get a slower rise and wider cracks, which look great in photos.
• The flavor is even better on day two. Hide a few in the back of the tin for “future you.” Future you will be grateful.

Safety and cleanup tips no one talks about

• Black cocoa can stain light wooden spoons and porous counters. Wipe spills right away. A damp cloth with a tiny bit of dish soap fixes it.
• If you used activated charcoal, keep it away from meds around the same time you eat the cookies since charcoal can interfere. If unsure, skip the charcoal. The cookies are black enough without it.
• Cool the cookies fully before stacking. Warm cookies trap steam and turn the pretty coating sticky.

Cost and sourcing

• Black cocoa: You’ll find it online from baking shops. One small bag lasts a long time because you only use a few tablespoons per recipe.
• Sweeteners: Allulose gives the best texture; erythritol is usually cheaper. Many brands sell powdered versions ready to go.
• Almond flour: Buy super fine blanched. If you see “extra fine,” even better.

Final thoughts before you preheat

This recipe is built for success on a busy October weekend. The dough is forgiving, the steps are short, and the look is all Halloween drama. Make them once and you’ll probably keep the black cocoa on your shelf through winter. They play nice with peppermint season too.

If you bake a batch, let a couple cool fully before tasting the texture. I know, hard to wait. But the set time changes the bite from “sort of brownie” to “oh wow, bakery cookie.” Then brew a cup of coffee, take two cookies, and call it recipe testing. Which, between you and me, is just code for snack time.

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