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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, let's be honest. We all crave that warm, gooey chocolate chip cookie now and then, right? But when you're trying to keep things keto, those cravings can feel like a real battle. That's exactly why I set out to create these Keto Espresso Chocolate Chip Cookies. My personal journey into keto baking began when I realized I could no longer enjoy my regular sweets without feeling, well, terrible afterwards. Trust me, I get it! But fear not fellow keto enthusiasts, these cookies have got you covered.
These aren't your grandma's cookies (unless your grandma is a keto whiz!). They're packed with flavor from the espresso powder, which not only enhances the chocolate but also gives you a little energy boost – perfect for that afternoon slump! And the texture? Oh my! Soft, chewy, and with just the right amount of crispness around the edges. It is hard to believe they're actually keto-friendly. I mean, really!
Required Equipments
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Cookie Scoop or Spoon
- Wire Rack
Keto Espresso Chocolate Chip Cookies: Frequently Asked Questions
Keto Espresso Chocolate Chip Cookies
Indulge in the rich, decadent flavor of Keto Espresso Chocolate Chip Cookies! These guilt-free treats combine the bold taste of espresso with the sweetness of chocolate chips, all while staying true to your keto lifestyle.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, grab your apron – it's baking time! First things first, preheat your oven to 350°F (175°C). While it's warming up, line a baking sheet with parchment paper or a silicone baking mat. This will keep those cookies from sticking and make cleanup a breeze.
- In a large bowl, whisk together 2 cups of almond flour, ½ cup of erythritol (or your preferred keto-friendly sweetener), ¼ cup of unsweetened cocoa powder, 2 tablespoons of espresso powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure there aren't any lumps!
- In a separate, medium bowl, melt ½ cup (1 stick) of unsalted butter. Let it cool slightly, then whisk in 1 large egg, 1 teaspoon of vanilla extract, and 1 tablespoon of almond milk (or any keto-friendly milk alternative).
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and nobody wants that.
- Fold in 1 cup of sugar-free chocolate chips. I like to use Lily’s brand, but any keto-friendly chocolate chips will do. Resist the urge to eat them all straight from the bag (I know, it’s hard!).
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. They’ll spread a bit as they bake.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them – ovens can vary, and you don't want burnt cookies!
- Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking apart.
- Once cooled, store in an airtight container at room temperature for up to 5 days, or in the freezer for longer storage. If you manage to not eat them all in one sitting, that is!.
📝 Notes
- For a richer espresso flavor, use instant espresso powder.
- Feel free to add chopped nuts like walnuts or pecans for extra crunch.
- If you don't have almond milk, heavy cream will also work.
🍎 Nutrition
Calories: 120 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 5 g
Fiber: 3 g
Calcium: 20 mg
