Chocolate Crackle Cookies

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 crackles

Chocolate Crackle Cookies

  • Servings: Makes about 48 cookies
  • Print


  • 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


  1. Preheat the oven to 350 degrees.
  2. Whisk together flour, baking powder, salt, and cocoa powder and set aside.
  3. Cream cubed butter with Splenda brown sugar  on medium high until light and fluffy.
  4. Add in Swerve Sweetener and continue to mix
  5. Add 1 egg at a time and mix thoroughly. When done add the vanilla.
  6. Add in the dry ingredients to your mixture and mix on low until mixed together.
  7. Place powdered sugar in a bowl.
  8. Make small tablespoon size balls and roll them in the powdered sugar. Shake off excess sugar.
  9. Place cookies on a parchment paper lined cookie sheet about 1 inch apart.
  10. Bake for 10 – 12 minutes.
  11. Allow to cool completely, then store in an air-tight container.

Nutritional Information – 1 cookie (based on 1/48) is 5 g carbs



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