Espresso Martini Keto Cookies (Print Version)
Chewy keto cookies with espresso, vodka, and sugar-free chocolate chips baked to perfection.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/2 cup coconut flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup erythritol or preferred keto sweetener
07 - 1 large egg
08 - 1 tablespoon brewed espresso, cooled
09 - 2 tablespoons vodka
10 - 1 teaspoon vanilla extract
→ Add-ins
11 - 3/4 cup sugar-free dark chocolate chips
# Step-by-step Instructions:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and erythritol until light and fluffy, approximately 2 minutes.
04 - Add the egg, espresso, vodka, and vanilla extract to the butter mixture. Mix until well combined and smooth.
05 - Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
06 - Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with your fingers or a spoon.
08 - Bake for 10 to 12 minutes, or until edges are golden brown and centers are set.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The espresso cuts through the sweetness giving you that sophisticated coffeehouse vibe without leaving your kitchen
- These cookies prove keto baking can be just as indulgent and exciting as the regular stuff
02 -
- The dough will feel softer than regular cookie dough but that is exactly right so do not keep adding flour
- Underbaking slightly is your friend here since these continue firming up as they cool
03 -
- Room temperature ingredients are absolutely non negotiable for the right texture
- Weighing your almond flour is more accurate than cup measurements for consistent results