Soft Keto Cappuccino Chocolate Chunk Cookies

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These Soft Keto Cappuccino Chocolate Chunk Cookies are for adults only! They are made with coffee and chocolate chunks and are keto-friendly. Therefore low carb 🙂

In this keto recipe I used almond flour, coconut flour, a little butter and cream, coffee and dark chocolate chunks YUM! As a sweetener, I used monk sugar. I will talk about this sugar later.

Moving on, who said you can’t enjoy a cookie and still follow a low carb diet? If you like coffee and chocolate, you will love this cookie. It is not your typical crispy or chewy cookie. It’s a soft melt in your mouth cappuccino flavoured cookie with chocolate chunks throughout.


cappuccino cookies, keto


AWW… for me, a cup of good organic coffee with this gluten-free cappuccino chocolate chunk cookie is a perfect treat. I hope you enjoy it as much as I do! Check out our complete selection of cookie recipes here 

what is monk sugar?


monk sugar


Monk sugar is made from Monk fruit which originates from southeast Asia. The Monk fruit has been used for centuries as traditional Chinese medicine to treat inflammation and fever.

Monk fruit sweetener has zero net carbs, and since there is no sugar, it won’t raise blood sugar, so a good substitute for those with diabetes.

It is important to buy pure monk because some brands have added sugar, or xylitol so make sure it is pure. My favourite brand is Purisure Monk fruit extract. There are other zero-carb sweeteners you can use, but I love Monk sugar in baking. My new go to no-carb sweetener!


  • 1/3 cup cream
  • 2 Tbsp. Instant coffee
  • 1/4 cup melted butter
  • 3 large eggs, at room temperature
  • 1/2 cup monk sugar
  • 1 tsp. Pure vanilla extract
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Himalayan fine salt
  • 4 oz. Keto chocolate bar, roughly chopped
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  • Preheat oven to 350 F and line a large baking sheet with parchment paper
  • Heat the cream so it's hot enough to dissolve the instant coffee (you can use a microwave) and stir in the instant coffee. Bring to room temperature
  • Whisk butter with eggs, monk sugar and vanilla until creamy. Add the coffee cream and mix to combine
  • Mix almond flour, coconut flour, gelatin, baking soda, and salt. Add to wet mixture and mix to combine. Fold in the chocolate chunks and set aside for 5 minutes. The coconut flour will absorb the moisture
  • Using a medium-size cookie scoop or tablespoon drop the cookie batter about the size of a walnut onto the prepared baking sheet about 2 inches apart. Gently flatten them to about 1/2 inch thick. 
  •  Bake for 15 - 17 minutes until lightly browned. Cool on the baking sheet for 15 minutes and enjoy
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