Baking for Christmas presented a new challenge this year as we faced it for the first time from a low carb perspective. I tried several different cookies (some of which will not make this blog as they were failures). Chocolate Crackles were one of the success stories. The first batch I made I tried to substitute the powdered sugar with confectioners Swerve. You can do this – but you will not get the pretty white coating. The second batch I used regular powdered sugar and they were still a low carb treat. I found the recipe through a diabetic website and they used real powdered sugar too – so hey – it is a chance to enjoy!
Chocolate Crackle Cookies
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 1/4 cup Splenda Brown Sugar Blend
- 1/2 cup Swerve granular sweetener
- 1/2 cup butter, cubed and at room temperature
- 2 eggs
- 1 1/2 teaspoon vanilla
- 1/4 cup powdered sugar
- Preheat the oven to 350 degrees.
- Whisk together flour, baking powder, salt, and cocoa powder and set aside.
- Cream cubed butter with Splenda brown sugar on medium high until light and fluffy.
- Add in Swerve Sweetener and continue to mix
- Add 1 egg at a time and mix thoroughly. When done add the vanilla.
- Add in the dry ingredients to your mixture and mix on low until mixed together.
- Place powdered sugar in a bowl.
- Make small tablespoon size balls and roll them in the powdered sugar. Shake off excess sugar.
- Place cookies on a parchment paper lined cookie sheet about 1 inch apart.
- Bake for 10 – 12 minutes.
- Allow to cool completely, then store in an air-tight container.
Nutritional Information – 1 cookie (based on 1/48) is 5 g carbs