Keto Chocolate Coffee Cookies
Winter is a great time for cookie baking.
If you’re like me, there are childhood memories of creating cookies as a kid that hit me right in the feels.
On a keto lifestyle, it can feel like that piece of our lives can only live on in our memories. However, we can have fun and delicious cookies while following a keto diet… we just have to tackle the dough from a different perspective.
Introducing the Sugar-Free Chocolate Coffee Cookies: a delectable treat perfect for any festive occasion, especially a Christmas cookie swap.
These cookies delight all, regardless of their sugar-free lifestyle. They strike a harmonious balance between indulgence and health-consciousness, making them an ideal addition to holiday gatherings.
Crafted with a blend of rich cocoa powder and bold coffee, these Sugar-Free Chocolate Coffee Cookies tantalize the taste buds with every bite.
What sets them apart is their guilt-free nature. By using sugar substitutes like erythritol or allulose, these cookies provide the sweetness of chocolate without the added sugar, catering to those watching their sugar intake and those simply seeking guilt-free indulgence.
Moreover, their texture is sheer perfection—crispy on the outside yet wonderfully chewy on the inside.
Not only are they easy to prepare, but they’re also convenient to transport, making them a standout choice for any Christmas cookie swap.
As friends and family gather to share treats and celebrate the holiday season, these Sugar-Free Chocolate Coffee Cookies steal the spotlight. Their rich flavor and enticing aroma captivate everyone who takes a bite, proving that sugar-free delights can be just as decadent and satisfying.
So go ahead, whip up a batch of these irresistible cookies and spread joy with every delicious morsel. Whether enjoyed alongside a piping hot cup of coffee or savored on their own, these cookies are destined to become a cherished holiday tradition for years to come.
SUGAR FREE CHOCOLATE COFFEE COOKIES
Ingredients
Cookie Dough
- 1½ tsp instant decaf coffee granules
- 2 tbsp almond milk (or milk of choice)
- ¾ cup butter softened
- ¾ cup swerve brown sugar alternative
- ½ cup cream cheese softened
- 1 tsp vanilla extract
- 2 cups baking blend (or almond flour)
- ¼ cup cocoa powder
- ¼ tsp salt
Chocolate Coating
- 1 cup sugar free chocolate chips (or sugar free melting wafers)
- 1 tsp coconut oil (if using chocolate chips)
Instructions
Cookie Dough
- Dissolve instant coffee in milk. Set aside.
- In stand mixer, cream butter and cream cheese together. Add brown sugar swerve, vanilla, and dissolved coffee. Mix until well combined and uniform in color.
- Slowly incorporate baking blend, cocoa powder, and salt to make a uniform dough. Dough will be very sticky.
- Cover mixing bowl with plastic wrap and refrigerate for 1 hour or until dough is set enough to handle.
- Preheat oven to 350°F (325°F on convection oven). Shape dough into flat oval shapes (*I use a 2tsp cookie scoop to measure the dough and then form the ovals). Using a thick skewer or chopstick, press a shallow indent into shaped cookie. Place about ½-1" apart on a parchment lined cookie sheet.
- Bake for 9-12 minutes or until edges are firmed up. Allow cookies to cool on cookie sheet for 10-15 minutes then transfer to cooling rack until completely cooled.
Chocolate Coating
- In a double boiler, melt chocolate with coconut oil. *Alternatively, you can use a microwave safe bowl and melt using the microwave in 30 second bursts, stirring after each time.
- Dip cookies in chocolate to coat ½ of each cookie. Place on parchment lined tray. Allow to set fully. Can put cookies in refrigerator to set chocolate faster.
