Tender keto chocolate cookies with a creamy chocolate espresso filling. These tasty sugar-free cookies are a coffee lover’s dream dessert!
I love coffee. Hey, have I ever mentioned that I love coffee? Maybe you were unaware of the fact that I really love coffee. Just in case you missed it… I love coffee.
And I know all of my fellow coffee lovers are going to adore these keto sandwich cookies. These chocolatey treats are so sweet and tender, with that rich deep flavor that only comes from the addition of some coffee.
Baking with coffee
As much as I love to drink coffee (and I do, I really do!), I also love to cook and bake with it. Especially when it comes to chocolate treats.
You may have noticed that I often put a bit of instant coffee or espresso in baked goods such as my Keto Chocolate Cupcakes. This is a useful trick for deepening and enhancing the chocolate flavor.
But sometimes I really want to play up that coffee flavor and let it shine. As I did in these Keto Cappuccino Muffins. Or this easy No Churn Keto Coffee Ice Cream.
Clearly, coffee and desserts are a match made in heaven.
Chocolate Espresso Cookies
I am often on the hunt for more ways to combine chocolate and coffee together. It’s one of my favorite flavor combinations.
So when I spotted these gorgeous cookies on B. Sweet, I couldn’t wait to try a keto version.
I was torn between making a crisp sandwich cookie, similar to my keto oreos, or a soft tender chocolate cookie, more like whoopie pies. In the end, I opted for the soft baked option.
And I am glad I did!
How to make Keto Chocolate Sandwich Cookies
These sandwich are absolutely delectable. They do take a bit of advance planning to make, to chill the dough. But I can’t recommend it enough!
Prep the cookie dough:
The cookies themselves take several steps so you want to prep the dough first.
- Melt the chocolate and butter together and then let cool to lukewarm.
- Beat the eggs with the sweetener, espresso, vanilla, and salt for several minutes, until thick ribbons fall from the beaters.
- Add the chocolate and dry ingredients until well combined.
- Chill at least 1 hour, until firm enough to handle.
Bake the cookies:
- Preheat the oven and line your pan with a silicone liner. Parchment works too but silicone protects the bottom of the cookies better.
- Roll the dough into balls. This is a messy process so prepare to have some dirty hands!
- Bake 5 minutes then press down. I like this method of flattening keto cookies so that you don’t get cracked edges. If the cookies stick to your glass, cover them with parchment before pressing.
- Bake for another 12 to 15 minutes.
Make the filling:
This is an easy keto chocolate buttercream recipe. Simply beat the butter with the powdered sweetener, espresso, and vanilla, then beat in some melted chocolate.
Make the sandwich cookies:
Spread the bottom of one chocolate cookie with about 1 tablespoon of the filling and top with another cookie.
Alternatively, you can pipe the frosting on as I did, which makes for pretty fluted edges of filling peaking out.
Can you make these keto cookies ahead?
You can easily prep these keto chocolate espresso cookies ahead of time. You could assemble them up to two days ahead and store in the fridge.
Because the cookies themselves are already soft, there’s no issue with them loosing consistency or crispness as they sit.
You could also bake the cookies in advance and fill them closer to when you need them. The cookies can be frozen for up to two months.
Can you make these without coffee?
If coffee isn’t your jam, you can leave out the espresso powder and just make some delicious chocolate sandwich cookies.
More delicious keto sandwich cookies
- Dairy Free Keto Oreos
- Keto Maple Cream Sandwich Cookies
- Copycat Keto Do-Si-Dos
- Chocolate Hazelnut Sandwich Cookies
- Homemade Keto Moon Pies
- Cannoli Sandwich Cookies
Keto Chocolate Sandwich Cookies
Ingredients
Chocolate Cookies
- 4 ounces unsweetened chocolate chopped
- 6 tablespoon butter
- 3 large eggs
- ¾ cup Swerve Sweetener
- 1 teaspoon espresso powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup almond flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
Chocolate Espresso Filling
- ½ cup butter softened
- ½ cup powdered Swerve Sweetener
- 2 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 2 ounces sugar free dark chocolate melted and cooled
Instructions
Cookies
- In a small saucepan over low heat, combine the chopped chocolate and butter. Stir until melted and smooth. Remove from heat and let cool to lukewarm.
- In a large bowl, beat the eggs with the sweetener, espresso powder, vanilla extract and salt until thickened, 3 to 5 minutes. Beat in the melted chocolate.
- All at once, add the almond flour, cococa powder, and baking powder and mix until well combined. Cover and refrigerated 1 hour.
- Preheat the oven to 350F and line a large baking sheet with a silicone mat or parchment paper.
- Using about 1 ½ tablespoon of dough, roll into balls and place on the prepared baking sheet. Bake 5 minutes, then remove from the oven and gently press down to about ½ inch thick with a flat bottomed glass. Cover the bottom of the glass with parchment paper if the cookies are sticking.
- Bake another 12 to 15 minutes, until just barely firm to the touch. Remove and let cool completely on the pan.
Filling
- Make sure the butter is very well softened. Place in a medium bowl and beat until smooth. Beat in the powdered sweetener, espresso powder, and vanilla extract.
- Beat in the melted chocolate until smooth.
To assemble
- Take one cookie and pipe or spread the bottom with the filling. Top with another cookie. Repeat with the remaining cookies and filling.
Christine says
This looks really good please send me the website thank you
Silvia says
Would using Dandy Blend instead of espresso powder be ok?
Carolyn says
I have no idea what that is.
TwylaBeth Lambert says
Since you were going for a softer cookie, this recipe seems like a good candidate for an Allulose-blend sweetener to help the cookies stay soft, but you opted for Swerve. Would you mind helping me understand why?
Carolyn says
It’s still going to change the consistency and make it cake-y. I reserve allulose for recipes that really need to avoid recrystallization, especially as it’s much more expensive and many people can’t access it.
Darlene says
Do these cookies spread a lot, being made to like 1/2″ thick? Could I make them thinner so more crispy like an oreoy? These look amazing.
Carolyn says
Please use the search box for my keto oreos. This is not the right recipe for that kind of cookie.
Andrea Thueson says
These were the perfect sweet tooth fix this weekend! So dang good!
Natalie says
Can’t even tell they are keto-friendly! Super soft & creamy & so delicious!
April says
Delicious! Moist and chocolaty, just how I like them!
Cheryl says
I made these today and they’re delicious! My non keto husband likes them too.
Carolyn says
Yay!
Pam Bradley says
I would be the only one eating these. What would your recommendation be for filling these?
Carolyn says
Do you mean “freezing”? Confused by the “filling”
Robyn Harris says
Hey Carolyn, do you love coffee? ????
I know I’m going to love these cookies!
Cheers! ????
Susan Hoefer says
Hi Carolyn, just wanted you to know, I made cookies out of your Maynaise chocolate cake! Trying to make whoppie pies! Some cracked coming out of silicone mold! I ended up using cracked cookies , turning them into crumbs and adding them to your left over creme filling! Put them in chocolate mold and made a chocolate egg with filling! Also, made mini muffins out of cake and covered them in chocolate! Love them all!