Cappuccino Chip Cookies (KETO)

Updated: Mar 8

If you love coffee like I do then you'll definitely love our Cappuccino Chocolate Chip Cookies! Packed with chocolate chips, perfectly sweetened and full of coffee flavor! Great for an afternoon treat for a bit of a pick me up and satisfying snack.


1 cup Almond Flour

2 tablespoons Coconut Flour

3 tablespoons Monk Fruit Sweetener

1/2 tsp Baking Powder

1/4 tsp ground Cinnamon

pinch Salt

1/4 cup Sugar Free Chocolate Chips (course chopped)

2 tablespoons Espresso Powder

1 Egg

1/4 cup Butter (softened)

1 tsp Vanilla Extract


Preheat the oven to 350 degrees and line a baking sheet with parchment paper, set aside.

In a large bowl, using a hand mixer blend the dry ingredients together, then add the remaining ingredients and mix until well combined.

Place a piece of parchment paper on the counter and dust with additional flour, put the cookie dough on it, then cover the dough with another sheet of parchment paper.

With a rolling pin flatten the dough to about 1/4 inch thick. Using a coffee shaped cookie cutter (or cutter of choice) cut out shapes and place on the parchment paper about 2 inches apart.

Bake for 8-10 minutes until the cookies are set and slightly light brown around the edges of the cookies. Remove from the oven and allow to cool completely on a cookie rack. Enjoy.

Calories 88, Fat 8 g, Carbs 2.4 g, Fiber 1.2 g, Protein 2 g, Net Carbs 1.2 (per one cookie)

Makes 14 Cookies

Note: You may needed to add additional almond flour on the dough when rolling so it doesn't stick to the parchment paper.

You can also use a cookie scoop and make mound, flatten with hands and bake to make easy cookies.

This recipe is an excerpt from my upcoming Cookies Bars and Tray Bakes Cookbook.