You want to be healthy and keto, but you still want to eat cookies every once in a while. You love how being grain- and sugar-free makes you feel, but you miss chocolate. Fret no more, lovely readers. You shall have cookies and chocolate and health all at the same time.
I give you Dark Chocolate Espresso Cookies.
Now, just don’t go crazy. I’m being serious here. They may have no flour, no grains, no sugar and no unhealthy oils or fats, but if you are new to alternative sweeteners you may need to build up to eating it gradually. A few people experience a little – how shall we say this? – a little intestinal disturbance at first. We don’t want that. So go easy until you know it doesn’t affect you, or if it does, build up gradually. You should get over it quickly with continued use. If you choose to use xylitol, there are benefits, and those benefits – apart from replacing that nasty, nasty sugar – are wild and wonderful. They include:
- Safe for Diabetics
- Helps prevent cavities
- Helps prevent ear infections
- Slows the growth of candida
- May improve bone density
- Helps tooth enamel & strength
- Increases white blood cell activity
- Prevents Streptococcus mutants in newborns
- May help with allergies & sinus infections
- May lower risk of ovarian cysts
Anyway, I digress. Back to the cookies, which I am certain is all you really care about right now.
I’ll be quiet now so you can just get on with the whole baking part.
Chocolate, chocolate, chocolate. Mmmmmm.
Dark Chocolate Espresso Cookies
Author: Carrie Brown | Prep time: 15 mins | Cook time: 12 mins | Total time: 27 mins | Serves: 20
- 10 ½ oz. / 300g unsweetened 100% cocoa chocolate (NOT cocoa powder!)
- ¼ cup / 2 fl oz. coconut oil OR avocado oil
- 3 eggs
- 10 ½ oz. 300g xylitol OR 350g allulose
- 1 ½ tsp vanilla extract
- 1 ½ tsp espresso coffee powder
- 2 ½ oz. / 70 g almond flour
- ½ tsp baking powder
- ¾ tsp xanthan gum
- ½ tsp konjac flour / glucomannan powder
- ½ tsp sea salt
- Pre-heat over to 325 F (see notes regarding use of allulose)
- Place chocolate and coconut oil in a bowl set over a pan of simmering water.
- Stir occasionally until the two are completely melted together.
- Leave to cool.
- In a bowl, using a hand mixer (or in a stand mixer) beat the eggs, xylitol, vanilla and espresso powder together on high for about 5 minutes until the mixture is pale and thick.
- Stir in the cooled chocolate mixture until evenly mixed.
- Stir in the almond flour, baking powder, xanthan gum, konjac flour (glucomannan powder) and salt until completely mixed. It will start to stiffen as you mix it.
- Leave the cookie dough aside while you line baking sheets with aluminum foil.
- The mixture will stiffen. When it is stiff enough to handle, using your hands, roll dough into balls slightly smaller than a golf ball.
- Place the balls on the lined baking sheets, about 2 inches apart, and flatten the balls until they are about 2½ inches across.
- Bake on the top shelf of the oven for 10 – 12 minutes, turning half way through the baking time. They will look dry, but will be still be soft in the center when they are done (see notes regarding use of allulose).
- Remove from the oven and leave on the baking sheet for 10 minutes until the foil and cookies are cool enough to touch.
- Lift the edge of the foil up and over with one hand so that you can peel it away from the cookies as they fall into your other hand.
- These are rather more fragile than regular cookies, so this method means you will get the cookies off successfully.
- Place on a cooling rack to cool completely.
Top Recipe Tips
- With baked goods it is super important to use a food scale to weigh the dry ingredients. Seriously. Your keto baking will improve overnight if you make this one change. Listen to this: How and Why to Measure Food. I use this Oxo Digital Scale, but there are plenty of others for less than $10. Trust me when I tell you it is worth every cent and then some!
- Espresso powder is not the same as instant coffee granules, but if instant coffee granules is all you can find and amazon isn’t a thing for you (link in the ingredients), then it will work OK, but the flavor will be different and the granules will be difficult to incorporate into the cookie dough well.
- If you are using allulose, reduce the over temperature to 300 F and cook for 8 minutes.
- When we say these are keto, what we mean is that they do not contain any sugars, starches, grains or unhealthy oils. They provide healthy fats, some fiber & the other nutrients that almonds bring to the table. Depending on where you are in your journey, consuming large quantities of nuts might not help you get where you want to go. If that’s you, enjoy these as a treat, but don’t live on them.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More cookie recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags to help you find more recipes using certain ingredients or from certain categories.
Podcast Episodes and You Tube Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
- Keto / Low Carb Treats: should you eat them? Hear what Dr. Ken Berry and I have to say about it!
- Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
- Xylitol or allulose or erythritol are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results. If you see a cookie recipe that says you can use anything, they either don’t know the difference, don’t know what they’re doing, or don’t care.