• 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!