Keto Brown Butter Coffee Cookies


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. 

Keto Brown Butter Coffee Cookies LowCarbingAsian Pin 2

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 Brown Butter 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!

Keto Brown Butter Coffee Cookies LowCarbingAsian Pic

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.

Keto Browned Butter Coffee Cookie Recipe (1)

2) Preheat oven to 325F.

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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.

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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.

Keto Browned Butter Coffee Cookie Recipe (17)

Keto Browned Butter Coffee Cookie Recipe (18)

Keto Browned Butter Coffee Cookie Recipe (19)

Keto Browned Butter Coffee Cookie Recipe (20)

5) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.

Keto Browned Butter Coffee Cookie Recipe (21)

6) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.

Keto Browned Butter Coffee Cookie Recipe (6)

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!

Keto Browned Butter Coffee Cookie Recipe (22)

Hope you enjoy your low-carb/keto Brown Butter Coffee Cookie!

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More Recipes

Keto Brown Butter Coffee Cookies LowCarbingAsian Pin 1

Keto Brown Butter Coffee Cookies

The BEST Asian Low-Carb/Keto recipe for Brown Butter Coffee Cookies. Enjoy this delicious dessert at only ~1.4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
4.17 from 6 votes
Course: Dessert
Cuisine: Worldwide
Keyword: ketocoffeecookie, ketocoffeedesserts, ketocookie, lowcarbcoffeecookies, lowcarbcoffeedesserts, lowcarbcookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 Cookies
Print Recipe

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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2 Comments

  1. Do you have the link for the coffee you purchased?

    • LowCarbingAsian

      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!

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