Keto Espresso Chocolate Chip Cookies
These keto espresso chocolate chip cookies are rich, bold, and totally satisfying. A low carb and keto friendly treat perfect for coffee lovers.
Ingredients
- 2 cups Almond Flour
- 1/3 cup Granulated Erythritol
- 2 tbsp Instant Espresso Powder
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Softened Butter
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 cup Sugar-Free Dark Chocolate Chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. In a small bowl, dissolve the instant espresso powder in 1 teaspoon of hot water and set aside.
- In a large bowl, whisk together almond flour, granulated erythritol, baking powder, and salt until well combined.
- Add the softened butter, egg, vanilla extract, and dissolved espresso to the dry ingredients. Mix with a spatula or hand mixer until a smooth, thick dough comes together. Fold in the sugar-free dark chocolate chips until evenly distributed. The dough should be slightly soft but easy to scoop. If it feels too sticky, let it rest for 5 minutes.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each cookie with your palm to flatten slightly.
- Bake for 11-13 minutes until the edges are lightly golden and the centers look just barely set. Do not overbake, as they will continue cooking on the hot baking sheet.
- Let the cookies cool on the baking sheet for at least 10 minutes before removing. They firm up as they cool, giving you a rich espresso flavor with pockets of melty dark chocolate in every bite.
Nutrition
Serving: 1servingCalories: 130kcalCarbohydrates: 3gProtein: 3gFat: 12g
Tried this recipe?Let us know how it was!