KETO Espresso Chocolate Chip Cookies

KETO Espresso Chocolate Chip Cookies

Espresso KETO Brownies you can make with Caffe D’Vita Espresso which is KETO friendly.

Original recipe from Low Carb Cardboard, check it out here.

Makes about 18 cookies.


  • 1 cup (117g) Almond Flour
  • 1/4 cup (40g) Coconut Flour
  • 1/4 cup (78g) Erythritol
  • 1 tbs Brown Swerve
  • 1 tsp Baking Powder
  • 1 tbs Gelatin
  • 1/4 tsp Pink Salt
  • 2 tsp Espresso Powder
  • 4 oz Butter, melted
  • 1 tsp Vanilla Extract
  • 1 large Egg
  • 1/4 tsp Liquid Stevia
  • 1/4 cup Chocolate Chips, or chopped chocolate bar


  1. Preheat the oven to 350 degrees F.

  2. Add the dry ingredients, almond flour, coconut flour, erythritol, baking powder, gelatin, salt, and espresso powder into a mixing bowl and mix well.

  3. Melt the butter and brown swerve together in a microwave safe bowl. Once melted mix well and then add the vanilla extract, egg and stevia into the bowl and mix well.

  4. Combine the dry with the wet ingredients while mixing.

  5. Add in your chocolate chips or chunks into the mix and fold with a rubber spatula until combined.

  6. Place even scoops of the dough on a cookie sheet with a silicone mat on it using a cookie scoop.

    Bake for 12 minutes. Let cool for 10 minutes.

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