Ingredients
Units
Scale
- 1 1/4 cups almond flour
- 1/4 cup cocoa powder
- 3 tablespoons espresso powder
- 3 tablespoons flaxseed meal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) butter, softened to room temperature
- 1/4 cup packed brown sugar substitute (I used Truvia Complete)
- 1/4 cup granulated sugar substitute (I used WholeEarth Allulose Baking Blend)
- 1 egg
- 2 teaspoons vanilla extract, store-bought or homemade
- 2/3-3/4 cup semisweet sugar-free chocolate chips
- optional: flaky sea salt
Instructions
- In a medium bowl, whisk together the flour, espresso powder, flaxseed meal, baking soda and salt until combined. Set aside.
- Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sweeteners on medium-high speed until the mixture is light and fluffy and a pale yellow colour, about 2 minutes, scraping down the sides of the bowl occasionally as needed.
- Add the egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined. Fold in the sugar-free chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
- Place the bowl of cookie dough in the fridge and refrigerate it for at least 2 hours, or until it is chilled through.
- Heat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- Once the cookie dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the dough balls on a baking sheet. Bake for about 9-11 minutes, or until the edges are slightly crispy and the tops of the cookies are lightly golden. The centers may look slightly undercooked. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Sprinkle with a pinch of flaky sea salt, if you would like.
- Serve warm and enjoy!
Notes
- Feel free to adjust sweetener quantities to suit your tastes
- Feel free to use more or less espresso powder to suit your tastes
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: Keto, Low Carb, Sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 0.3
- Fat: 6.6
- Carbohydrates: 4.5
- Fiber: 2.5
- Protein: 1.8
