- 8 tbsp butter, melted
- 1/4 cup espresso
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1/2 tbsp ground cinnamon
- 1.5 tsp espresso grounds
- 2 tsp baking powder
- 30 drops liquid stevia
- 2 large eggs
ESPRESSO COOKIE DIP
- 1/4 cup heavy whipping cream
- 10 drops liquid stevia
- 1/2-1 tsp espresso grounds
Preheat your oven to 350 degrees and line 1 or 2 baking sheets with parchment paper.
In a large mixing bowl, melt the butter and add in the espresso, almond flour, coconut flour, erythritol, cinnamon, espresso grounds, baking powder and stevia.
Combine using a hand mixer.
Add in the eggs and combine once more until uniform in consistency.
Using a cookie sccoper, scoop out some mixture (slightly overflowing) and place on the baking sheet. We made 14 cookies.
Optionally, lightly dust each cookie with some espresso ground prior to baking. Bake for 12-15 minutes.
Allow to cool for 15 minutes prior to handling.
Note: if you want more thin crispy cookies, spread the dough out using your palm or a fork. If you want thick and soft (as shown in video) leave in cookie scoop form.
Whip the cream until you achieve stiff peaks using a hand mixer.
Add in the stevia and espresso grounds and combine.
Serve with cooled cookies and enjoy!
Net Carbs: 2g
Serving Size: 1 Cookie (dip not included)