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    Home » Dessert Recipes » Cookies & Bars » English Toffee Cappuccino Cookies

    English Toffee Cappuccino Cookies

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Dec 3, 2017 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto caramel cappuccino cookies

    With a mocha cookie cup filled with caramel toffee and topped with chocolate, these need a place on your cookie tray. I guarantee these English Toffee Cappuccino Cookies will be the star of the party with such unique and rich flavors. This amazing cookie recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. 

    two halves of an English toffee cappuccino cookie stacked on top of each other

    collage of food
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    I don't have many recipes that I want to make again immediately after eating the final bite. But with these cookies I did. They are that good. I couldn't decide if I liked them better right away when the toffee caramel filling was gooey or after it set a bit and had a little crunch. Either way, these are phenomenal.

    stack of English toffee Cappuccino cookies with top cookie missing a bite

    I can't take all the credit for this recipe. One of my readers, Donna, came to me and asked for help converting her favorite English Toffee Cappuccino Cookies. I gave her my ideas but couldn't stop thinking about them. I just had to try them myself.

    English Toffee Cappuccino cookie batter scooped into wrapper lined muffin tin

    The original uses a powdered cappuccino drink mix, white flour, and plenty of sugar. I decided to use my Mocha Chocolate Chip Cookies as the base and add the toffee from my Caramel Pecan Turtle Bark and some melted chocolate. I'm not sure how close these are to the originals but they are amazing.

    dowel used to shape cookie cup in mini muffin tin

    If you are new to my blog you should know that I try to keep instructions simple and ingredient lists short. With five kids to take care of easy is my middle name. I don't have time for fussy recipes to fail or ingredients to waste.

    mini muffin tin filled with English Toffee Cappuccino cookies before baking

    How to Make Cappuccino Cookies

    This cookie recipe does have a few steps but each one is pretty easy. The dough is made in the food processor with the touch of a button. The caramel just needs to be stirred. And by using foil cupcake liners there is minimal cleanup.

    Close up of a English Toffee Cappuccino Cookies with caramel dripping down the sides.

    Should I refrigerate keto cookies?

    The toffee center gets hard when refrigerated for more than a few hours so I recommend leaving these cappuccino cookies at room temperature. They should be fine for 2-3 days.

    Try these keto cookies next:

    Keto Almond Butter Cookies

    keto white chocolate macadamia nut cookies

    Keto Biscotti Cookies

    two halves of an English Toffee Cappuccino cookie laying on a yellow polka dot napkin

     

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    English Toffee Cappuccino Cookies - Low Carb, Grain Gluten Sugar Free, THM S, Keto

    English Toffee Cappuccino Cookies

    With a mocha cookie cup filled with caramel toffee and topped with chocolate, these English Toffee Cappuccino Cookies need a place on your cookie tray.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: candy, Dessert, Snack
    Cuisine: American
    Servings: 8 servings
    Calories: 253
    Author: Taryn

    Ingredients

    Dough Ingredients:

    • 4 oz cold salted butter cut into pieces
    • 1 cup almond flour
    • 2 tablespoon cocoa powder
    • 1 tablespoon instant coffee
    • ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 teaspoon gelatin
    • 1 teaspoon vanilla

    Toffee:

    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • ⅛ cup heavy cream
    • ⅛ cup salted butter

    Chocolate:

    • ¼ cup sugar free chocolate chips
    • 1 teaspoon butter
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    Instructions

    • Preheat oven to 350. Line 8 holes of a cupcake tin with foil liners.
    • Combine all the dough ingredients in the food processor and pulse until uniform dough forms.
    • Divide into 8 balls and put each in a foil-lined cupcake tin.
    • Bake for 18 minutes or until slightly firm to the touch. Cool completely.
    • Meanwhile, combine the sweetener, cream, and butter in a medium saucepan. Cook over medium, stirring frequently, until deep golden brown and thickened. Depending on the heat of your stovetop this can take 10-15 minutes. Watch it carefully. Cool for ten minutes.
    • Using a tart tamper or the back of a tablespoon to make an indent in each cookie cup. Fill with the caramel.
    • Melt the chocolate in the microwave or in a double boiler. I melt chocolate in the microwave stirring every thirty seconds. Spread the tops of the cookies with the chocolate.
    • The toffee center gets hard when refrigerated for more than a few hours so I recommend leaving these at room temperature. They should be fine for 2-3 days.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 253 | Carbohydrates: 5g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 44mg | Sodium: 135mg | Potassium: 76mg | Fiber: 2g | Vitamin A: 510IU | Calcium: 41mg | Iron: 1.5mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Reader Interactions

    Comments

    1. Teresa Hewes says

      July 05, 2020 at 7:03 pm

      I was wondering how important is the gelatin in this recipe? Apparently gelatin is a hot commodity right now and I can’t find any. Is there anything I could use as a substitute?

      Reply
      • Taryn says

        July 06, 2020 at 9:30 am

        It works as a binder. For this recipe, you can sub in one egg yolk.

        Reply
        • Teresa Hewes says

          July 08, 2020 at 5:44 pm

          Ah! I don’t know why I never thought of that. Thank you so much for the response!!

    2. Shirley Moore says

      December 26, 2019 at 2:37 pm

      I'm trying to make several desserts to freeze so I'm not tempted to cheat...in your opinion, would they freeze ok? Thanks for all your awesome recipes!

      Reply
    3. Pam S says

      December 20, 2019 at 8:03 pm

      Hi Taryn, I am anxious to try these for Christmas...they look scrumptious. Do you think they would work in mini muffin tins?

      Reply
      • Taryn says

        December 20, 2019 at 10:13 pm

        Yes, I'm not sure of the exact baking time. I'd start checking them at 10 minutes.

        Reply
        • Pam S says

          December 21, 2019 at 1:04 pm

          Thank you!!! Merry Christmas!

    4. Brittneymossell says

      December 17, 2019 at 10:24 am

      Is your sweeteners powdered or granulated?

      Reply
      • Taryn says

        December 17, 2019 at 11:07 am

        I use granulated in this recipe.

        Reply
    5. Mary Regina says

      December 03, 2019 at 7:38 pm

      Because of my husband’s digestive issues, the only Keto sweetener I use is Bocha Sweet , which measures, bakes and tastes exactly like Dominoes regular sugar. I keep both the granular and the powdered on hand. Can you please tell me how much Bocha Sweet I should use, and if I ought to use the granular or powdered ? Thanks so much!

      Reply
      • Taryn says

        December 03, 2019 at 8:31 pm

        I'm sorry but I'm not sure that would work in this recipe. Cooked candies (like this toffee filling) are finicky and I don't like making suggestions for something I haven't tested.

        Reply
        • Mary Regina says

          December 04, 2019 at 6:17 am

          🤔 Could you at least tell me if you are using POWDERED or GRANULAR sweetener, in each step of this recipe?
          That would help a ton!
          Thanks again for all your (delicious!) work! ❤️😀❤️

    6. Mary says

      November 27, 2019 at 8:50 am

      Can I use all granulated Monkfruit for the cookie part?

      Really dumb question here, can I just use a kitchen aid mixer? I have a very small food processor. (Hopefully Santa likes my cookies and will surprise me with a larger one!!🤣)

      Thanks for all your replies to our comments they are very helpful!!

      Mary

      Reply
      • Taryn says

        November 27, 2019 at 10:29 am

        Monkfruit should work for the cookie. I'm not sure about the toffee. And, yes, a kitchenaid should be fine. Enjoy!

        Reply
    7. Carrie marts says

      January 27, 2019 at 7:20 pm

      Help my carmel burnt what did i do wrong

      Reply
      • Taryn says

        January 28, 2019 at 9:01 am

        Hi Carrie, either the heat was too high or you cooked it too long. Sorry! Caramel has a bit of a learning curve.

        Reply
    8. Cheryl Geller says

      January 21, 2019 at 5:01 pm

      These are without any doubt one of the best low carb low carb desserts that I've ever had! You know when people say "it makes my mouth water", well these actually do that to me, and I can't off the top of my head think of anything else that does that for me. I substituted instant espresso for the instant coffee because I always have a jar of that around for recipes and because I would never drink instant coffee; that is a no no for coffee snobs like me,lol. The swap just made it that much better in my opinion. It's the perfect mid afternoon pick me up. Seriously,these are the bomb! The deep dark chocolate, the chewy toffee, the coffee cookie, almost moist cake like bottom.......what more could you ask for? These are a keeper.5 stars

      Reply
    9. Lisa says

      January 01, 2019 at 10:25 am

      Goofy question! When you say instant coffee, does that mean coffee ground or the liquid form of coffee?

      Reply
      • Taryn says

        January 01, 2019 at 1:22 pm

        Neither. It's granulated coffee powder that can mix into water to make liquid coffee. It's right in the coffee aisle.

        Reply
    10. Robin says

      November 29, 2018 at 6:11 pm

      Could you substitute 100% cocoa baking squares with ethyritol added for the sugar free chocolate chips? If so, about how much ethyritol would you suggest? I can't wait to try these!

      Thank you!

      Reply
      • Taryn says

        November 30, 2018 at 2:41 pm

        Powdered erythritol would work. If you use granulated the chocolate will be grainy. I'd try 2 tbsp and then taste it. You may need to add extra butter or coconut oil to balance the dryness of the erythritol.

        Reply
    11. Donna Henderson says

      September 01, 2018 at 2:10 am

      Thank you so much Taryn! I posted my request some time ago and then life was busy and I forgot all about it. Tonite I remembered and decided to check out your blog as I haven't checked it out for quite a while. to my joy and surprise you HAD converted the recipe!! If it wasn't midnight I'd make them right now!! Thank you and I'll repost when I try them. But full disclosure, I am a farmwife in the middle of harvest so it may take me a while to get it done! But I know they will be delicious like all your other recipes!!
      Thanks again,
      Donna

      Reply
      • Taryn says

        September 01, 2018 at 7:30 pm

        Thank you for the inspiration!

        Reply
    12. Sha says

      May 03, 2018 at 5:57 pm

      I do not use or drink coffee. Any changes leaving out the coffee? Many thanks taryn

      Reply
      • Taryn says

        May 03, 2018 at 9:46 pm

        Hi Sha, You can just add an additional tablespoon of cocoa powder to replace the instant coffee.

        Reply
    13. Melissa says

      January 26, 2018 at 1:57 pm

      This might be the best dessert I've ever had. It's incredible! The coffee, chocolate and caramel are a match made in heaven. No one would ever know these are low carb. I think my second favorite dessert in the world is the chocolate, caramel shortbreads you posted a recipe for. Thank you so much for these amazing recipes! You are by far and away my favorite food blogger!5 stars

      Reply
      • Taryn says

        January 27, 2018 at 6:41 am

        Thank you Melissa! I'm glad you like them 😀

        Reply
    14. Kari says

      January 11, 2018 at 6:36 am

      Can I sub THM baking blend for the almond flour?

      Reply
      • Taryn says

        January 12, 2018 at 1:49 pm

        Baking blend should work. I would use a little less since it can be drier than almond flour.

        Reply
    15. Joanne says

      December 24, 2017 at 1:13 am

      What type of gelatin did you use in these cookies?

      Reply
      • Taryn says

        December 26, 2017 at 8:20 am

        I just use Knox gelatin. The type you can buy at the grocery store.

        Reply
    16. Kathy says

      December 22, 2017 at 4:42 pm

      Can’t wait to make these! My question is: Can I use a combination of erythritol and stevia (without the xylitol)? I have a dog and won’t allow xylitol in the house. If so, in what combination do you think would work best? Can you break down the amount of each to create a good erythritol/stevia blend?

      Reply
      • Taryn says

        December 22, 2017 at 5:44 pm

        I would use the ratio of my sweetener but just with all erythritol. Joyfilledeats.com/sweetener

        Reply
    17. Carla Reed says

      December 05, 2017 at 1:56 pm

      What size of cup cake pan did you use?

      Reply
      • Taryn says

        December 06, 2017 at 1:41 pm

        A regular 12 hole tin.

        Reply

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