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.
Great recipe! We left out the liquid sweetener and found they were sweet enough. Also added two teaspoons of dark cocoa powder. Delicious! What tweaks would you suggest to get an even crunchier cookie? More butter? Swap some of the almond meal for coconut flour?
Hi, late to the game, but how long can these store for? Can I freeze them?
I would store them in the fridge if you can, for up to about a week. You can probably freeze them but I am not sure what that would change when you thaw them out.
Do you have a recipe for dairy free whipped cream that I could use for this recipe? I love tiramisu and want to try this recipe! Thanks so much for all your excellent content! My husband has been keto for a year and he has finally converted me. 🙂
You can whip coconut cream. 🙂
Gotta try these!
I just made these and they turned out so super tasty. Better than I expected. I like them without the cream equally. Can you just tell me if they need to be refrigerated and how many days can I use one batch? I made about 14
They don’t need to be refrigerated but I would eat them within a couple of days if you don’t. You can refrigerate to help them last longer, but I’d say to still use them within a week. Haven’t tested freezing them yet, but you could try it and those should last for around 1 month at least.
Just made these for my kids for the first day of school and taste tested one. OMG, these are amazing!
These sound amazing. I have one crazy question, do I really need the use the stevia at all with the amount of monkfruit going in. I am not crazy about anything overly sweet and 30 drops of stevia seems to me to be really sweet tasting.
You can make the cookies however sweet you want them. 🙂
I made these with pumpkin pie spice and an espresso cream cheese frosting. I forgot to add the liquid stevia, oops.. so they weren’t very sweet. I will try again next weekend.
Already did this recipe twice and love the end product…simply delicious! It is fast, simple, clean and nutritious…oh, did I mention coffee 🙂
Keep ’em coming… thanks!