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’re 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, keto cream cheese coffee cookies!
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!
The taste on these is just like having a Java Chip Frappuccino from Starbucks in a creamy cookie form! So here’s 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 10MCooking 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 tsp Hot Water
- 2 tbsp Instant Coffee
- 2 oz 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 a small mixing bowl, combine 2 tsp of hot water (MUST be hot) with 2 tbsp of Instant Coffee and mix well until most of the coffee crystals are dissolved. Run liquid through a strainer and set aside.
5) In a large mixing bowl, combine Almond Flour, concentrated coffee from 4), 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.
6) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
7) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
8) 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 your low-carb/keto Cream Cheese Coffee Cookie!
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Keto Cream Cheese Coffee Cookies
Ingredients
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
- 1/3 Cup Salted Butter
- 2 tsp Hot Water
- 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 a small mixing bowl, combine 2 tsp of hot water (MUST be hot) with 2 tbsp of Instant Coffee and mix well until most of the coffee crystals are dissolved. Run liquid through a strainer and set aside.
- In a large mixing bowl, combine Almond Flour, concentrated coffee from 4), 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.
- 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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Do you have the link for the coffee you purchased?
Hey Amy! The one we used is UCC 117, but you probably can pick it up cheaper at an Asian supermarket. You also can use whatever instant coffee you want, Folgers, Starbucks VIA, Nescafe, would all work!
For some reason my cookies didn’t harden. Any idea why? Thanks!
Hey Gynelle! Did you wait for the cookies to cool down for at least 10 minutes before you handled them? This cooling is required as the cookies are very fragile and soft out of the oven.
Also these cookies are def on the softer side but should have enough structure to handle once cooled. Let us know if you have any other questions!