These Keto Coffee Cake Cookies look and taste like they came from a bakery. Tender keto sugar cookies with a buttery streusel topping, your friends and family won’t believe they’re low carb!
Oops, I did it again. I went ahead and made a delicious mashup of recipes and turned it into a new, irresistible keto dessert. And I make no apologies for it!
These treats are my healthier take on Coffee Cake Cookies, and they really are delightful. It’s the perfect marriage between tender keto sugar cookies and streusel topped keto coffee cake.
And while these cookies are really meant for dessert, I won’t lie. I enjoyed them for a mid-morning break with a nice big cup of coffee.
Why you need to try this recipe
When I spotted some delectable-looking high carb coffee cake cookies on Pinterest, I assumed they were from the famous Crumbl brand. But another site said they came from the Gilmore Girls show.
Regardless of their origins, this keto version is spectacular. I used the soft dough from my Keto Lemon Cookies (minus the lemon), and topped it with the crumb from my Keto Pumpkin Crumb Cake (minus the pumpkin pie spice). A little sweet drizzle makes them really look like miniature coffee cakes.
While there are a few steps to this recipe, the cookies are quite easy to make. And they have 2.2g net carbs for each deliciously large cookie!
Ingredients you need
- Keto flours: The main cookie is almond flour, but the streusel takes a little coconut flour. You can replace the coconut flour with another 1/3 cup of almond flour.
- Sweeteners: Brown sugar replacement works best for the crumb topping, for a real “coffee cake” flavor. You can also use it in the cookies, or you can use granular sweetener. The drizzle requires a powdered sweetener. Please see the Expert Tips for more information.
- Cinnamon: A little cinnamon gives the topping great flavor.
- Butter: I really think this recipe works best with butter, although some dairy-free vegan options might work. I recommend unsalted so the cookies don’t get too salty.
- Eggs: You will need one egg and one egg yolk for the cookies.
- Heavy cream: A little heavy cream makes a wonderful drizzle.
- Pantry staples: Baking soda, salt, vanilla extract.
Basic Directions
1. 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. It will be like a thick batter. Refrigerate while preparing the cookie dough.
2. 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.
3. Shape the cookies: Roll into 15 balls, about 2 inches in diameter and place on a large parchment or silicone lined baking sheet. 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.
4. Add the topping: Break up the crumb topping mixture with your fingers and sprinkle into the wells in the center of the cookies.
5. Bake the cookies: Bake at 325ºF for 20 to 25 minutes, until the cookies are golden brown around the edges. They will still be very soft. Remove from the oven and let cool completely on the pan.
6. Prepare the drizzle: In a small bowl, whisk together the powdered sweetener and cream until well combined. Add water as needed to thin the mixture to a drizzling consistency. Drizzle over the cooled cookies.
Expert Tips
Don’t press the cookies down too much before baking. They will spread a bit! Just flatten enough so that you can press a nice rounded well into the top of each. I like to use the thicker end of a pestle, but rounded tablespoons work as well.
These are large-ish cookies, so they do take a bit longer to bake. Don’t rush them and don’t crowd them together on the pan. And as with ANY baked goods, keep your eye on them as they bake, because every oven differs a little.
Sweetener Options: The cookies and crumble topping both work best with erythritol based sweeteners, without any allulose. Allulose makes cookies much softer and it will brown them faster. If you are okay with that, you are free to experiment!
The drizzle does require a powdered sweetener for consistency.
Frequently Asked Questions
Coffee Cake is a North American style cake that is meant to be served with coffee. It is sometimes served at breakfast or brunch, but it can also serve as dessert. It’s usually a tender, one-layer cake with some sort of crumble topping or fruit filling.
Conventional coffee cake cookies are made with copious amounts of sugar and flour. I saw one recipe that had 76g of carbs per cookie! But this keto version has 4.4g of carbs and 2.2g of fiber, so it has only 2.2g net carbs per cookie.
Store the cookies in a covered container on the counter for up to 4 days, or in the fridge for up to a week. They should freeze well for several months.
More keto cookies to love
Keto Coffee Cake Cookies Recipe
Ingredients
Crumb Topping
- 1/3 cup (37.33 g) almond flour
- 3 tbsp (30 g) brown sugar replacement
- 1 1/2 tbsp (10.65 g) coconut flour
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 3 tbsp (42.61 g) butter, melted
Cookies
- 2 cups (224 g) almond flour
- 1/2 cup (91 g) Swerve Granular
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp (85.21 g) butter, melted
- 1 large egg
- 1 egg yolk
- 1/2 tsp vanilla extract
Drizzle
- 1/4 cup Swerve Confectioners
- 1 1/2 tbsp heavy cream
- Water as needed
Instructions
Crumb Topping
- In a medium bowl, combine the almond flour, coconut flour, sweetener, cinnamon, and salt.
- Stir in the melted butter until well combined. It will be like a thick batter. Refrigerate while preparing the cookie dough.
Cookies
- Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat. Use 2 baking sheets if yours are small.
- 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.
- Roll into 15 balls, about 2 inches in diameter. 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.
- Break up the crumb topping mixture with your fingers and sprinkle into the wells in the center of the cookies.
- Bake 20 to 25 minutes, until the cookies are golden brown around the edges. They will still be very soft. Remove from the oven and let cool completely on the pan.
Drizzle
- In a small bowl, whisk together the powdered sweetener and cream until well combined. Add water as needed to thin the mixture to a drizzling consistency.
- Drizzle over the cooled cookies.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Carolyn
Do you have a recipe for coffee cookies? I have been looking a long time.
https://alldayidreamaboutfood.com/keto-cappuccino-cookies/
I’ve been making your recipes for years, but once I saw these pop up on Facebook I knew I had to try them. Holy. Cow. They are *delicious*. The ingredients are simple, but some kind of alchemy happens when you put them together this way. This is now one of my favorite cookie recipes and I’ll make them again and again! (Added benefit– they look really impressive!) Thank you yet again, Carolyn!!
wow….these cookies are Da Bomb!!..Definitely a keeper! thanks Carolyn for this awesome recipe.
Thanks so much!