Matt’s favorite dessert in low carb form is back in the menu with these Low Carb Espresso Cookies! He says it resembles tiramisu to a tee without all the work. Now, doesn’t that sound like a dream come true? We’ve even created the perfect dip to pair so you can serve this at parties and impress all your friends and family!
Do I Need To Use Espresso Grounds?
Short answer: No, you don’t need to use them. Answer that I prefer to give: It makes all the difference if you do so we highly recommend it! And, the darker the roast the more intense the flavor of the cookie. If you’re worried about caffeine content you shouldn’t because it will be very minimal – similar to the amount you may find in chocolate. However, if you just don’t have espresso at home, coffee will work for this recipe. If you use coffee, let us know how it turns out!
Keto Tiramisu Is Now Possible!
This may not be your traditional tiramisu replacement and you may even shutter at the fact that we are saying cookies can replace your favorite dessert. But, all the flavors are there. Simply dip the cookies in the espresso dip, close your eyes and indulge. We know a good remake when we see one and if you’ve made any of our other low carb replacements you can attest to that! We have low carb butter chicken, chewy chocolate chip cookies and keto bread.
Espresso Cookies With Espresso Dip!
If you’ve been craving something sweet or just love a coffee dessert – my personal favorite dessert growing up was coffee ice cream – you should absolutely make these cookies. Your kids will love them, your co-workers will be impressed and your spouse will forever be in debt to you. These low carb espresso cookies with espresso dip are designed to satisfy your tiramisu cravings, but keep you on track!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Espresso Cookies”
Low Carb Espresso Cookies
Ingredients:
Espresso Cookies
- 1/2 cup butter, melted
- 1/4 cup espresso
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup Low Carb Sugar Substitute
- 1/2 tbsp ground cinnamon
- 1.5 tsp espresso grounds
- 2 tsp baking powder
- 30 drops liquid stevia
- 2 large eggs
Espresso Cookie Dip
- 1/4 cup heavy whipping cream
- 10 drops liquid stevia
- 1/2-1 tsp espresso grounds
Instructions:
- Preheat your oven to 350 degrees and line 1 or 2 baking sheets with parchment paper.
- In a large mixing bowl, melt the butter and add in the espresso, almond flour, coconut flour, erythritol, cinnamon, espresso grounds, baking powder and stevia.
- Combine using a hand mixer.
- Add in the eggs and combine once more until uniform in consistency.
- Using a cookie sccoper, scoop out some mixture (slightly overflowing) and place on the baking sheet. We made 14 cookies.
- Optionally, lightly dust each cookie with some espresso ground prior to baking. Bake for 12-15 minutes.
- Allow to cool for 15 minutes prior to handling.
- Note: if you want more thin crispy cookies, spread the dough out using your palm or a fork. If you want thick and soft (as shown in video) leave in cookie scoop form.
Dip
- Whip the cream until you achieve stiff peaks using a hand mixer.
- Add in the stevia and espresso grounds and combine.
- Serve with cooled cookies and enjoy!
Notes
Serving Size: 1 Cookie (dip not included)
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
yum! so good! can I freeze these and re-heat?
Yes!
What if I don’t like stevia, you use drops, any suggestions for substitutions?
You can use all erythritol!
I only have the Nescafe instant Espresso. Would that work? Can you link to the brand that you use?
Hi Guys, (nice dog!)
As soon as I saw the word “coffee” I knew I was going to love your recipe.
My cookies are in the oven right now. I hope it works!!!
Thank you so much for this flavour and smell!!! Awesome!
Just a comment: please, please, specify units. I live in Australia and we use Celsius degrees, so I suppose you use Fahrenheit, right? Also, 1 cup in Australia is 250 ml and I don’t know how much you are talking about (220 ml? – 180 ml?). Could you please use a converter for the units? I have seen some web pages where you just activate US units or Metric units when printing the recipe…
Thank you once again!!
We use Fahrenheit! We will look into fixing our units. Thanks!
I’m allergic to almonds, do you think these would be okay with just coconut flour? Suggestion on amount to use? Thanks! Love all your recipes 🙂
Almond flour and coconut flour are not substitutable one for one. You will have to do some experimenting. It will take more almond flour as coconut is more absorbent.
What can I sub for the erythritol? It always give me a headache. Is it used in the recipe just for sweetness or does it provide some structure to the cookie?
You can use a different sweetener of your choice!
Can I sub Stevia for the erythritol or would they taste too bitter?
It depends on your taste buds, it may be too bitter for some! Try it with the 30 drops of stevia and taste test for sweetness.
I just tried this recipe and it’s good. But cookies need salt! It would definitely enhance the taste.
Can I skip the coconut flour?
You could experiment with the recipe as much as you want! Just remember coconut flour is much more absorbent than almond flour.
These are amazing! I am trying to figure out how to transport the cream so we can have them on the road to Black Mesa in a week! The cookies will be perfect for a drive treat.
Ren
Hi thanks for the new recipe. Can you use coconut oil instead of butter? Or will it taste weird?
Also is your fat bomb bible including dairy free recipes or easily converted to dairy free?
Yes easily converted to dairy free recipes in the ebook! And yes you can use coconut oil if you like! Or olive oil, whichever fat/oil you like.
Never worked with espresso before. What do you do to achieve what you used to top the cookies and the whipped cream? I get the liquid part of brewing it! Do they make ground espresso or do you take beans and grind them yourself? And what grind? Don’t want gritty cookies or whipped cream!
yes, it’s espresso ground coffee which is just a finer ground of coffee beans. You can ground your coffee to achieve this.
You use liquid stevia in most of your recipes, How can I substitute with the powder form of Pyure Organic stevia erythritol blend? Thank you so much! 🙂
Hi! This conversion chart should help! https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
hi mega, i like your articel, but how about this one ? https://bit.ly/2OFiKDl
Wow – these look ahh-mazing! I started my low carb journey just over a week ago and found you guys through Wesley at Highfalutin’ Low Carb. Those flour tortillas, y’all. Ermegawd, so good. I have been binge watching your YouTube channel – keep up the awesome work. You guys are adorbs and hilarious too.
xo
Claire
Yay! Thanks!
Awesome! Can’t wait to try this. Thank you so much for sharing. Could you please clarify if the espresso grounds are actually the brewed grounds or dry pre-brewed? Thanks!
Espresso grounds are pre-brewed and they are a finer ground than regular coffee grounds.
What are espresso grounds?
Can I use Either Swerve or Xylitol in place of the erythritol? Simply because I have it on hand.
Yep for sure you can! Espresso grounds are more fine than coffee grounds. You could just ground up regular coffee.
I cannot wait to make these espresso cookies tonight! Thank you for always having amazing recipes, nutritional information and the easy to follow videos.
I’ve looked up the conversion ratio to use coconut flour instead of almond (i’m allergic). Would you suggest using all coconut flour in this recipe?
Thanks so much for any & all experience and suggestions.
Best,
AK Keto lover
You could try using all coconut flour, it will most likely change the texture. You will need less coconut flour than almond flour, you will need to experiment !
OMG
I was waiting for this .. going to bake today.. thanks