Keto Mocha Hazelnut Cookies (Print Version)

Rich chocolate-hazelnut cookies with coffee flavor, low-carb and gluten-free.

# List of Ingredients:

→ Dry Ingredients

01 - 1 ½ cups blanched almond flour
02 - ¼ cup unsweetened cocoa powder
03 - 1 tsp instant espresso powder
04 - 1 tsp baking powder
05 - ¼ tsp fine sea salt

→ Wet Ingredients

06 - ½ cup unsalted butter, softened
07 - ⅔ cup granulated erythritol or preferred keto sweetener
08 - 1 large egg
09 - 1 tsp vanilla extract

→ Add-ins

10 - ½ cup hazelnuts, roughly chopped
11 - ¼ 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 - Whisk together almond flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl until thoroughly blended.
03 - Beat the softened butter and erythritol in a large bowl until light and fluffy, approximately 2 minutes.
04 - Mix the egg and vanilla extract into the butter mixture until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, stirring until a soft, pliable dough forms.
06 - Fold in the chopped hazelnuts and sugar-free chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
08 - Gently press each dough ball with your fingers or the back of a spoon to achieve a flattened cookie shape.
09 - Bake for 11-13 minutes, until the edges are set while centers remain slightly soft for optimal texture.
10 - Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • You get that bakery experience without spiking your blood sugar or derailing your macros.
  • The espresso powder deepens the chocolate flavor in a way that feels indulgent but keeps each cookie at only 1 net carb.
02 -
  • These cookies firm up significantly as they cool, so removing them while centers still feel slightly soft is crucial.
  • Overmixing the dough can make them tough, so fold gently once the flour is incorporated.
03 -
  • Weigh your almond flour rather than using cup measurements for consistent results every time.
  • Let the cookies cool completely before storing, otherwise the trapped steam will make them soft.

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