I’ve been running low on ideas recently, and running even lower on things to use in my pantry. I know I haven’t made a cookie recipe in a long time, so I figured I’d go down that road…but what ingredients to use? Well, I haven’t made anything with coffee, so I figured that would be great! So, the outcome? Delicious Vanilla Latte Cookies that almost have perfect macros for a ketogenic diet!
I ended up making 10 really large cookies from this batch (about 6 inches diameter), but you could easily get 18-22 normal sized cookies if you want to. They expand quite a bit and become relatively thin, so keep that in mind when you spread them out on your cookie sheet.
These cookies are mostly butter and almond flour, so they get that absolutely fantastic crunchy edge, but keep that super soft center. As you eat it you get some great texture going on – rigid crunches, decadent softness, and delicious flavors.
With pretty much all my baking, I end up using my silpats where possible. They’re really pretty awesome. You don’t have to spray them or anything, they’re completely non-stick. If you’re the type that’s been using foil and cooking spray like I was, give these a try – they’ll change your mind about baking. Everything comes off of them with such ease, it’s incredible!
Yields 10 Large Cookies
The Preparation
- 1 1/2 cups almond flour
- 4 teaspoons instant coffee
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 large egg
- 1/2 cup butter
- 1/3 cup erythritol
- 1 1/2 teaspoons vanilla extract
- 17 drops liquid stevia
The Execution
1. Preheat your oven to 350F.
2. In a large mixing bowl, add 1 1/2 Cups Honeyville Blanched Almond Flour, 1 Tbsp. + 1 tsp. Instant Coffee Grounds, 1/2 tsp. Baking Soda, 1/2 tsp. Kosher Salt, and 1/4 tsp. Cinnamon.
3. In 2 bowls, separate your eggs into whites and yolks.
4. Add your butter to a mixing bowl and microwave for 15 seconds if it isn’t already room temperature.
5. Whip your butter with a hand mixer until it’s creamy. Once it is, add 1/3 Cup NOW Erythritol and continue creaming the butter until almost white in color.
6. Add your 2 egg yolks tot he butter and continue mixing until smooth.
7. Mix together your almond flour, coffee grounds, baking soda, salt, and cinnamon until well distributed.
8. Add 1/2 of your dry ingredients to your creamed butter mixture and mix well. Once you do this, add 1 1/2 tsp. Vanilla Extract and 17 Drops Liquid Stevia. Add the rest of your almond flour mixture and continue mixing until thoroughly combined.
9. Beat your 2 egg whites until stiff peaks form.
10. Add your egg whites to the cookie dough and fold them into the dough.
11. Divide your cookie mixture onto a cookie sheet lined with silpats. I made 10 total cookies and they were very large at the end – these cookies expand quite a lot!
12. Bake the cookies for 12-15 minutes.
13. Let the cookies cool for a few minutes, then remove them to a cooling rack for 10-15 minutes more.
14. Serve up with some double cream on top!
This makes a total of 10 servings of Low Carb Vanilla Latte Cookies. Each serving comes out to be 201 calories, 18.6g fats, 2.5g net carbs, and 5.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/2 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 4 teaspoon instant coffee | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon kosher salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon ground cinnamon | 2 | 0 | 0.5 | 0.4 | 0.2 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 1/3 cup erythritol | 13 | 0 | 0 | 0 | 0 | 0 |
| 1 1/2 teaspoon vanilla extract | 19 | 0 | 0.8 | 0 | 0.8 | 0 |
| 17 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1977 | 186.5 | 39.2 | 22.2 | 17 | 50.1 |
| Per Serving (/10) | 198 | 18.7 | 3.9 | 2.2 | 1.7 | 5 |
Low Carb Vanilla Latte Cookies
Ingredients
- 1 ½ cup almond flour
- 4 teaspoon instant coffee
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 2 large egg
- ½ cup butter
- ⅓ cup erythritol
- 1 ½ teaspoon vanilla extract
- 17 drop liquid stevia
Instructions
- Preheat oven to 350F and gather all ingredients.
- In 2 bowls, separate eggs into whites and yolks.
- Add the butter to a mixing bowl and microwave for 15 seconds, if it isn't already room temperature. Whip the butter with a hand mixer until it's creamy. Once it's creamy, add erythritol and continue creaming the butter until almost white in color.
- Add egg yolks to the butter and continue mixing until smooth.
- Mix together the almond flour, coffee grounds, baking soda, salt, and cinnamon until well distributed.
- Add 1/2 of the dry ingredients to the creamed butter mixture and mix well. Once mixed, add vanilla extract and liquid stevia. Add the rest of the almond flour mixture and continue mixing until thoroughly combined.
- Beat the egg whites until stiff peaks form.
- Add the egg whites to the cookie dough and fold them into the dough.
- Divide the cookie mixture into serving sizes on a cookie sheet lined with silpat or parchment paper. These cookies expand quite a lot, so they come out very large!
- Bake the cookies for 12-15 minutes. Let the cookies cool for a few minutes, then remove them to a cooling rack for 10-15 minutes more.
- Serve up with some double cream on top!
Mine did not spread out, but otherwise, omg so good!!!!
Amanda,
It might have been the temperature of my ingredients when I started that caused them to spread out. But I think they’d be better as a more “fluffy” cookie than the ones that turned out for me (even though you are TOTALLY RIGHT – they’re delicious). Glad you like them! 😀
Hi Craig,
These looked good so I tried them tonight – but I only had Hazelnut Meal in the house, so I used that instead.
And I only had Bourbon Vanilla Extract, so I used that.
And they are delicious. Mine didn’t spread that much, and it ended up making 16 cookies.
Thanks once again for the good recipe idea.
Lisa
Glad to hear Lisa! I tried making these again and just added a touch of psyllium to thicken the dough – and I didn’t have the spreading problem. I think I prefer them when they don’t spread – but your subs sounds just fine 🙂
My kitchen smells fantastic right now as these bake. But they pretty much expanded and filled the whole pan lol. Excited to eat one tonight on day 15! Curious to know how to make the drizzle you put on them in the photo!
Kelly, I think I forgot what I put on the top of them to be honest. It’s been a while since I did this recipe. It was some reduction sauce I made that was a vanilla cream sauce…that’s all I can remember 🙂 Hope you enjoyed them!
Made these last night. Topped them with a dark chocolate drizzle. Yummm! They didn’t spread out.
Sounds awesome with the chocolate drizzle! I’m not sure what it is with the spreading, but it seems like some people’s spread, and others don’t. Weird 🙁
What is the ‘double cream’ suggested as a topping for the cookies?
You can find double cream in the store under European sections (also known as clotted cream). Or you can just whip up some regular heavy cream a little bit and use it as a “thickened” cream.
Why is the erythritol not added to the list of nutrients? It has 4 grams of carbs per tsp!
Mindy, as I’ve stated in many other comments:
Swerve is a mixture of Erythritol and Stevia. These two sweeteners
have 0 glycemic index, which means that we don’t actually see blood
sugar raise after consuming it. In fact, erythritol can’t even be broken
down by the human body – we don’t have the enzymes to do so. So, which
there are sugar alcohols (carbs) listed, they aren’t actually processed
and used by the body. Most are just excreted through urine.
This is why I choose not to list them in the nutrition information, as they don’t actually interact with our blood sugars.
Hope that makes sense!
Can you you Splenda instead of Stevia? Stevia seems to have a aftertaste.
You could, yes. I tend to like Stevia in small amounts or when it’s balanced out with other sweeteners.
I baked them in a muffin top pan. They are still cooling on the rack right now and they look fantastic. It made 12 fairly thick cookies for me using the muffin top pan. Can’t wait to eat them!
Hope you enjoy them Mirhanda!
Hi, I love these cookies and the fact that each one is very low carb. I have made these at least 5 times. I change the flavor and add1/8 tsp. of Pumpkin Pie Spice. The last 2 times I made these, I used muffin top pans and make 17 cookies. In the muffin top pans, they come out perfectly round and approx. 1/2″ thick. You don’t have to shape them at all. They come together perfect every time. Thanks so much for posting this recipe. I do spray the muffin top pans with Pam Spray. Each pan makes 12. Oh, I omit the liquid Splenda because they are plenty sweet for me.
Craig, how important is it to use blanched almond flour? Can I use Bob’s Red Mill Almond Flour for this recipe?
You can get away with regular almond flour – the only difference is that there’s almond skin in it. This can result in slightly darker colors (more brown vs. golden brown). It can also give a slightly gritty texture (depending on how much is used). Some cakes (if they use a lot) will rise a bit less, too. No worries if you can’t get blanched!
i love these !!! Thanks for the Keto pleasure !!
Greetings Lindsey
https://uploads.disquscdn.c…
Beautiful photo!
What is the icing on top of that first cookie made of?
It’s just double cream. I don’t see it here in the USA very often. If you can’t find it near you, then you could also try topping your cookies with the icing recipe from the pound cake:
https://www.ruled.me/keto-p…
Made these for the second time, without the coffee and they are so good, they came out so moist. Going to make more today, thanks for all the great recipes!
tastes incredible. love it.
I have been following the 30-day challenge and saw these come up as a dinner snack in week 3. I’m assuming the instant coffee grounds are decaf? I figure these would keep anyone up if they had these for dinner, no?
You should be able to use decaf, this is regular though. (We’re night owls…)
I couldn’t find erythritol in our local stores so had to order it and it hasn’t come in yet. I’d like to make these cookies today and I have some Stevia for baking on hand. Do you think that will work out okay using the same amount listed in the recipe?
Sorry, what exactly are instant coffee grounds? I’m assuming this is instant coffee right out of the container, unused? When I think coffee grounds my mind goes to what is left after coffee is made. I see in the comments someone omitted the coffee, I might try that.
Yes, that’s correct – instant coffee, unused. Not the actual used grounds. Sorry for the confusion!
so super weird, mine weren’t crunchy–at all..they were more doughy, but I followed the recipe exactly…Not sure what I did wrong.
I’m really confused. The 30 day challenge has this recipe verbatim as part of the meal plan, but the nutritional info is completely different per cookie. The meal plan says each is 1.4 net carbs and 167 calories. Both say to make 10 cookies. Can you clarify what the actual info is?
Hey Cassie – it’s just a bit of discrepancy in the almond flour nutrition. Depending on your almond flour brand, both values are correct. The different would honestly be negligible in the long run.
Thanks Craig!
I made these on the 30 day meal plan, followed the recipe exactly, except used stevia instead of erythritol. These were so incredibly dry, I’m talking like sand, that I had to add 2 more eggs & 1/2 cup heavy cream to even get close to a consistency that could be formed into a cookie! Once baked, they were even dryer! They went in the trash.
You can’t really say you followed the recipe exactly if you changed a major ingredient in the recipe. There is 1/3 a cup of erythritol in these, which adds some moisture and body to the batter. If you used stevia, you’d be using much less than 1/3 cup and it would be a much different batter and result.
I was trying to explain to the other person that using Splenda would definitely alter the finished product, as the site’s answer said they weren’t sure.
What can I use instead of liquid stevia?
You could use another concentrated sweetener (like monk fruit or sucralose), or just use a bit more granulated sweetener to get the sweetness to your preference.