Why You’ll Love Keto Coffee Flavored Cookies Recipe Recipe

I love how simple these cookies are to make while still delivering a bold espresso flavor. The almond flour keeps them soft and tender, and the toppings add just the right amount of texture. I also appreciate that they bake quickly, making them perfect for a fast dessert or an afternoon snack with a cup of coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups almond flour
⅓ cup swerve
⅓ cup butter
2 eggs , at room temperature
3 teaspoon espresso coffee
2 teaspoon vanilla extract
½ teaspoon baking soda

Toppings
1 teaspoon unsweetened chocolate , chopped
1 teaspoon sliced almond

Directions

1. I add the vanilla extract to the eggs in a bowl and whisk with an electric whisk.

2. I add the sweetener, espresso coffee, and melted butter, then continue whisking.

3. I add the almond flour and baking soda, mixing everything with a spatula until combined.

4. I line a baking tray with parchment paper.

5. I scoop the batter onto the tray, leaving enough space for the cookies to expand.

6. I flatten the tops with a spatula, then sprinkle chopped chocolate on half the cookies and sliced almonds on the other half.

7. I bake at 170°C for 20 minutes.

8. I let the cookies cool before serving.

Servings and Timing

This recipe makes 11 cookies. Prep time is about 5 minutes, bake time is 20 minutes, and the total time is 25 minutes.

Variations

I sometimes replace the sliced almonds with chopped pecans or walnuts for a richer nut flavor. To intensify the coffee taste, I add an extra half teaspoon of espresso. If I want a mocha twist, I stir in a teaspoon of cocoa powder. For a drizzle finish, I melt a bit of sugar-free chocolate and add it once the cookies cool.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to four days. For longer storage, I refrigerate them for up to a week or freeze them for up to three months. When I want to enjoy one warm, I give it 5–10 seconds in the microwave.

FAQs

How can I make the coffee flavor stronger?

I add an extra teaspoon of espresso or use a more concentrated espresso powder.

Can I use instant coffee instead of espresso powder?

Yes, I dissolve instant coffee in a tiny amount of hot water to intensify the flavor before mixing it in.

Can I make these dairy-free?

I replace the butter with coconut oil, keeping in mind it slightly changes the flavor.

Why did my cookies spread too much?

I make sure my butter isn’t too hot and that the batter is thick before scooping.

Can I reduce the sweetener?

Yes, I adjust the sweetener to taste since almond flour cookies hold their texture well.

Can I use a different flour?

I stick with almond flour because other low-carb flours behave differently and won’t yield the same texture.

Do I need to chill the dough?

I don’t need to, but chilling for 10 minutes can help with shaping.

Can I skip the toppings?

Yes, the cookies taste great plain, but I enjoy the added crunch and flavor from the toppings.

Are these cookies soft or crunchy?

They’re soft and tender with slightly crisp edges once cooled.

How do I prevent them from drying out?

I avoid overbaking and store them in an airtight container to retain moisture.

Conclusion

I love how these keto coffee flavored cookies bring together espresso richness, soft texture, and low-carb ingredients in a simple, reliable recipe. They’re perfect for coffee lovers and make a delicious snack or dessert I can enjoy any time.