Craving a sweet treat while watching your carbs? Look no further than keto coffee cake cookies! These delightful cookies offer the perfect marriage between tender keto sugar cookies and streusel-topped keto coffee cake. They're a healthier take on coffee cake cookies, delivering a satisfyingly sweet experience without the guilt. Enjoy them as a dessert or a mid-morning snack with a cup of coffee.
What Makes These Cookies Special?
These keto coffee cake cookies are designed to replicate the flavors of a classic coffee cake in a convenient, low-carb cookie form. The recipe masterfully blends almond and coconut flours to achieve the perfect texture, while sugar-free sweeteners provide the necessary sweetness without spiking blood sugar levels. A generous crumb topping, infused with cinnamon, adds a delightful crunch and warm spice notes.
Ingredients You'll Need
Here's a breakdown of the ingredients for both the cookies and the crumb topping:
For the Cookies:
- Almond flour (the main flour for the cookie base)
- Sweetener (granular or brown sugar replacement)
- Baking soda
- Salt
- Egg
- Butter
- Vanilla extract
For the Crumb Topping:
- Almond flour
- Coconut flour (can be replaced with more almond flour)
- Brown sugar substitute (for a "coffee cake" flavor)
- Cinnamon
- Salt
- Melted butter
For the Drizzle:
- Powdered sweetener
- Heavy cream
- Water (to adjust consistency)
Step-by-Step Instructions
While there are a few steps, these cookies are quite easy to make:
- Prepare the Crumb Topping: In a medium bowl, combine the almond flour, coconut flour, sweetener, cinnamon, and salt. Stir in the melted butter until well combined. The mixture will resemble a thick batter. Refrigerate while preparing the cookie dough.
- Make the Cookie Dough: In a large bowl, whisk together the almond flour, sweetener, baking soda, and salt. Stir in the egg, butter, and vanilla extract until the dough comes together.
- Shape the Cookies: Preheat the oven to 325ºF (160ºC) and line a large baking sheet with a silicone baking mat. Roll the dough into 15 balls, each about 2 inches in diameter. Place them on the prepared baking sheet, leaving some space between each cookie. Gently press the balls down until they are about 3/4 inch thick. Use the back of a rounded tablespoon or another rounded instrument to press a well into the center of each cookie.
- Add the Crumb Topping: Break up the crumb topping mixture with your fingers and sprinkle it into the wells in the center of the cookies.
- Bake the Cookies: Bake for 20 to 25 minutes, until the edges are golden brown. The cookies will still be very soft when they come out of the oven. Remove from the oven and let them cool completely on the pan.
- Prepare the Drizzle: In a small bowl, whisk together the powdered sweetener and cream until well combined. Add water as needed, a little at a time, to thin the mixture to a drizzling consistency.
- Drizzle and Enjoy: Once the cookies are completely cooled, drizzle the icing evenly over the tops.
Tips for Success
- Don't Over-Flatten: Avoid pressing the cookies down too much before baking. They will spread a bit in the oven. Flatten them just enough to create a well for the crumb topping.
- Baking Time: These are large-ish cookies, so they do take a bit longer to bake. Keep an eye on them, as every oven differs slightly.
- Sweetener Options: Erythritol-based sweeteners work best for the cookies and crumb topping, especially those without allulose. Allulose can make cookies softer and brown faster. The drizzle requires a powdered sweetener for the best consistency.
- Preventing a Burning Topping: Always bake your coffee cake on the middle rack to ensure the tops do not burn. If it does look like it is browning too fast, cover the top of the cake with tin oil.
Variations and Add-Ins
- Keto Coffee Cake Muffins: Transform this recipe into keto coffee cake muffins by baking the batter in a muffin tin.
- Pumpkin Spice: For a fall-inspired twist, add pumpkin puree and pumpkin pie spice to the cookie dough.
- White Chocolate and Cranberry: For a holiday treat, add white chocolate chips and cranberries to the almond flour cookies.
Storing Your Keto Coffee Cake Cookies
Store the cookies in a covered container on the counter for up to 4 days or in the fridge for up to a week. For longer storage, freeze them in a freezer-safe container for up to 3 months.
Read also: Easy Low-Carb Cheese Crackers
Why is it Called Coffee Cake?
Coffee cake is a North American-style cake that is meant to be served with coffee. It's often enjoyed for breakfast, brunch, or dessert. It's typically a tender, one-layer cake with a crumble topping or fruit filling.
Nutritional Information
Conventional coffee cake cookies are high in carbs due to the use of sugar and flour. This keto version, however, boasts significantly lower carbs. Each cookie contains approximately 4.4g of carbs and 2.2g of fiber, resulting in only 2.2g net carbs per cookie.
Other Recipes to Explore
Once you've mastered these keto coffee cake cookies, consider trying these other delicious low-carb cookie recipes:
- Keto Lemon Cookies
- Keto Pumpkin Crumb Cake Cookies
- Keto Butter Cookies
- Keto Caramel Pecan Cookies
- Keto Cosmic Brownie Cookies
- Low Carb Coffee Cake Muffins
Read also: Keto Calorie Counting: A Detailed Guide
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