Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter, melted
  • 1/4 cup espresso
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup Low Carb Sugar Substitute
  • 1/2 tbsp ground cinnamon
  • 1.5 tsp espresso grounds
  • 2 tsp baking powder
  • 30 drops liquid stevia
  • 2 large eggs
  • 1/4 cup heavy whipping cream
  • 10 drops liquid stevia
  • 1/2-1 tsp espresso grounds

Instruction

  • 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.