The BEST Keto Chocolate Espresso Chip Cookie Recipe - Sugar-free

These Keto Chocolate Espresso Chip Cookies are seriously rich and chocolatey. I wanted intense flavour and the perfect soft center when developing this recipe. These cookies have both characteristics packed into a simple keto cookie recipe!

this recipe

Easy Keto Cookie Recipe

I love quick and easy cookie recipes that come together in minutes and any extra cookie dough can be stashed in the freezer for whenever a cookie monster craving comes a calling!

And this keto chocolate cookie recipe fits that bill to a tee!

These sugar-free chocolate cookies have an intense depth of flavour that I have not experienced in a cookie before.

There is melted puddles of sugar-free chocolate chips, cocoa, all surrounded by a rich and intense chocolate cookie. The texture of these cookies is so amazing, that you will definitely want to keep making these time and time again!

And if you are looking for more easy keto cookie recipes, check out the following: Keto Strawberry Thumbprint Cookies, Easy Keto Monster Cookies, or these Easy Keto Raspberry Financier Cookies

Keto Chocolate Espresso Chip Cookie Ingredients

Here are a few brief notes about the keto coffee cookie ingredients that you will need for this recipe:

• Almond Flour: Almond flour provides structure and texture to the cookies, and helps ensure that they’re fluffy and chewy.
• Espresso powder: The magic ingredient that adds delicious coffee flavour to these cookies! I used this espresso powder, whose flavor I love, but feel free to use any brand of espresso powder that you prefer. (Also please note that espresso powder is different from and packs considerably stronger flavor than instant coffee.)
• Ground Flaxseed meal: I always add a few tablespoons of ground flaxseed meal to almost all of my easy keto cookie recipes, which helps to keep them extra-soft and chewy.
• Baking soda: Baking soda is our leavening agent here, which helps the cookies to rise perfectly.
• Salt: I used fine sea salt in the cookie dough, plus an extra sprinkling of flaky sea salt on top.
• Butter: This recipe was written using unsalted butter, which needs to be room temperature in order to cream properly with the sugars. But if you only have salted butter on hand, no worries at all, simply omit the extra ¼ teaspoon fine sea salt called for in the recipe.
• Sweetners -  We will use a mix of sugar-free white granulated and brown sugar in the cookie dough, which provide the perfect amount of sweetness and a hint of molasses flavours. The ONLY brand that I like to make my keto cookies with are a combination of WholeEarth Allulose Baking Blend and Truvia Brown Complete.
• Egg: An egg will serve as our binding agent here, holding all of the ingredients together while adding moisture to the cookies as well.
• Vanilla extract: I recommend a generous amount of pure vanilla extract in these cookies, which you can either purchase store-bought or make homemade.
• Sugar-free Semisweet chocolate chips: Finally, we’ll add anywhere from ⅔-3/4 of a cup, depending on your preference. I like to poke a few extra chips on top of the dough balls just before baking (food styling trick!) which ensures that the chocolate chips are clearly visible on each cookie.

Sugar-Free Chocolate Cookie Instructions

There is nothing tricky about making these keto chocolate espresso chip cookies. Cream the butter with the sweetener, add the egg and then the dry ingredients et voila! In the fridge the cookie go for anywhere from 2-8 hours.

When you are ready to bake these keto coffee cookies, use a 1 tablespoon cookie scoop and place 12 cookies per parchment lined cookie sheet.

Bake at 350 degrees F. for about 10 minutes. Allow them to cool to stiffen up before removing them from the parchment paper.

That's it! Like I said, this is a nice and easy keto cookie recipe that you can customize to your liking and make over and over again!

More Easy Keto Cookie Recipes

Looking for other easy keto cookie recipes? Try these:

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