Description
Achieve bakery-style keto cookies with the rich flavor of browned butter and espresso. These soft, chewy treats balance deep coffee notes with sugar-free chocolate toffee bits for a luxurious low-carb dessert.
Ingredients
Unsalted Butter, 3/4 cup
Keto White Sweetener, 1/2 cup
Keto Brown Sweetener, 1/2 cup
Keto Low-Carb Flour, 1 3/4 cups + 1 tbsp
Baking Soda, 1 tsp
Cornstarch, 1 tbsp
Espresso Powder, 2 tsp
Egg, 1
Egg Yolk, 1
Vanilla Extract, 1 tbsp
Dark Chocolate Toffee Bits, 1/2 cup
Instructions
Preheat oven to 350°F (175°C)
Melt butter in a saucepan, swirling occasionally until golden brown and fragrant (6-8 minutes without boiling)
Cool browned butter slightly, then mix with sweeteners until smooth
Whisk in egg and egg yolk
Add vanilla, espresso powder, and dry ingredients (flour, baking soda, cornstarch) in three stages
Fold in chocolate toffee bits
Chill dough for 30 minutes to firm
Portion into 18 balls, spacing 2 inches apart on parchment-lined sheets
Bake for 10-12 minutes until edges are golden but centers remain soft
Let cool completely before removing from pans
Notes
Do not drain butter solids for enhanced flavor
For stronger coffee taste, increase espresso powder to 1 tbsp
e-cig safe to store in airtight container for up to 3 weeks
- Prep Time: 15
- Cook Time: 12
- Category: Uncategorized
- Method: Baking
- Cuisine: American