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Lately, we have been on a baking binge with these low-carb/keto cream cheese cookies! We usually don’t create the same kind of recipes back to back as we tend to get burnt out, but for whatever reason, the inspirations for these cookies just keep coming to us at light-speed! We probably have made near 15 batches of these cookies in the last 2-3 days! Just when we think we are finishing up the list, other ideas pop into our heads and off we go making another test batch. This recipe is a product of one of those, ‘let’s wrap up the day but hold on, I wanna try something’ moments! I happen to be enjoying a cup of coffee when taste testing a batch and the idea hit me, Cream Cheese Coffee Cookie! To even make this idea even more luscious, we decided to throw in some browned nutty butter in the mix! What came out was a succulent, exquisite, and any other delicious adjective you can google kind of cookie! This one has LCA’s recommendation approval all over it and if you like coffee and cookies, this recipe is calling your name!
These cookies come out to ~1.4g net carbs per cookie, very low-carb/keto friendly for a dessert! The taste on these is just like having a Java Chip Frappuccino from Starbucks in a creamy cookie form! Here is your excuse to eat some caffeine cookies for breakfast!
For this one, you will need Almond Flour, Swerve/Monkfruit and Instant Coffee as the special ingredients, which can be purchased on Amazon or a local specialty supermarket.
Now, let’s get started!
Prepping Time 10M
Cooking Time 16-20M
Cooling Time 10M
Total Time 40M
Net Carb/Cookie ~1.4g
Servings 12 Cookies
Ingredients
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
- 1/3 Cup Salted Butter
- 2 tbsp Instant Coffee
- 2oz Cream Cheese (softened)
- 1/2 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.
4) In the meantime use a large mixing bowl to combine instant coffee, Almond Flour, Swerve/Monkfruit, cream cheese, vanilla extract and browned butter. Mix well for about 1 minute with a hand/stand mixer. Note – make sure browned butter is at room temperature when pouring otherwise it will ‘cook’ the batter.
5) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
6) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
7) Bake at 325 F for 16-20 minutes (ours took 16 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it’s up to you!
Hope you enjoy our Keto Brown Butter Coffee Cookie! If you are looking for other low-carb/keto desserts, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Keto Brown Butter Coffee Cookies
Ingredients
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
- 1/3 Cup Salted Butter
- 2 tbsp Instant Coffee
- 2 oz Cream Cheese (softened)
- 1/2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.
- In the meantime use a large mixing bowl to combine Almond Flour, Swerve/Monkfruit, instant coffee, cream cheese, vanilla extract and browned butter. Mix well for about 1 minute with a hand/stand mixer. Note - make sure browned butter is at room temperature when pouring otherwise it will 'cook' the batter.
- Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
- Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
- Bake at 325 F for 16-20 minutes (ours took 16 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!
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