Keto Peanut Butter Espresso Cookies (Print Version)

Rich, nutty espresso-infused cookies perfect for keto. Satisfy sweet and coffee cravings with only 1 net carb.

# List of Ingredients:

→ Dry Ingredients

01 - 1 ½ cups almond flour
02 - ½ cup granulated erythritol or monk fruit sweetener
03 - 2 tablespoons unsweetened cocoa powder
04 - 2 teaspoons instant espresso powder
05 - ½ teaspoon baking soda
06 - ¼ teaspoon salt

→ Wet Ingredients

07 - ¾ cup natural creamy peanut butter (unsweetened, unsalted)
08 - 1 large egg
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ Optional

11 - ¼ cup sugar-free dark chocolate chips

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together almond flour, erythritol, cocoa powder, espresso powder, baking soda, and salt in a large bowl.
03 - Mix peanut butter, egg, melted butter, and vanilla extract in another bowl until smooth.
04 - Add wet ingredients to dry ingredients and stir until a soft dough forms. Fold in chocolate chips if using.
05 - Scoop dough into 1-tablespoon portions and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart.
06 - Flatten each ball gently with a fork, making a crisscross pattern.
07 - Bake for 10–12 minutes, until edges are just set.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies genuinely taste like a fancy coffee shop treat without the sugar crash that usually follows
  • The peanut butter and espresso combination creates this sophisticated flavor profile nobody suspects is low carb
  • They come together in under 25 minutes with ingredients you probably already have in your keto pantry
02 -
  • The dough will feel soft and slightly greasy thanks to all that healthy peanut butter fat but this is exactly right and not a sign that something went wrong
  • These cookies keep getting better over the first 24 hours as the espresso flavor melds with the peanut butter so if possible make them a day ahead
  • If you only have salted peanut butter just omit the additional salt and nobody will ever know the difference
03 -
  • Let your ingredients come to room temperature before mixing for the smoothest dough consistency
  • If the dough feels too sticky to handle pop it in the fridge for 10 minutes before scooping

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