Keto Chocolate Espresso Cookies
Make these Keto chocolate cookies for your next gathering of adult friends. They’re perfect to eat as is, or to dip in your Keto butter coffee. The cookies are fairly soft with a little bit of chewiness. Both the chocolate and coffee flavors are balanced evenly and are mild. Each cookie is topped with a chocolate-covered coffee bean as well. The coffee bean garnish adds little to no carbs to the cookie, so you can even omit this additional step to make your cookie recipe even easier. While you don’t want to keep the cookies any longer than three days, you can make the dough in advance and freeze it so you spend less time in the kitchen later.
How to Make It
Step 1
Blend butter in a stand mixer with a paddle attachment until it’s soft and creamy. Then, blend in the egg, vanilla extract, coffee extract, and liquid stevia drops. In a separate bowl, sift together almond flour, coconut flour, tapioca flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the mixing bowl, and blend the ingredients together until you have creamy cookie dough. You may need to scrape down the bowl and mix multiple times to incorporate all the ingredients.
Step 2
Set the bowl of cookie dough aside in your refrigerator to chill for 15 minutes. Then, preheat your oven to 350 degrees and line a sheet tray with parchment paper. Scoop the chilled cookie dough into 1-tablespoon portions, roll them into balls, and press them into thumbprint cookies on the parchment paper. Smooth any cracked edges on the outside of the cookies. Place the tray of cookies in your oven and bake for 12 minutes. Let the cookies cool for 10 minutes before you decorate them.
Step 3
To decorate the cookies, create a double boiler to melt the Keto chocolate chips. Please melt more than what is listed in the ingredients so you have enough to work with. Melt the chocolate in the double boiler, and set it next to whole coffee beans. Choose one coffee bean per cookie, coat it in melted chocolate, and place it on a piece of parchment to cool. When all the beans are covered, use an extra dab of wet chocolate as glue to adhere one chocolate-covered coffee bean to the center of each cookie. Enjoy the cookies once the chocolate has hardened.
Ingredients
- Butter, unsalted
4 tbsp
- Raw egg
1 large
- Vanilla extract
0.25 tsp
- Coffee Flavoring Extract
0.5 tsp
- Liquid stevia
20 Drop
- Almond flour
0.25 cup
- Coconut flour
2 tbsp
- Tapioca Flour
0.5 tbsp
- Cocoa powder
1 tbsp
- Baking soda
0.25 tsp
- Salt
0.13 tsp
- Dark chocolate covered coffee beans
8 piece