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.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
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.
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.
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.
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.
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.
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 white chocolate macadamia nut cookies
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
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
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
Nutrition
Teresa Hewes says
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?
Taryn says
It works as a binder. For this recipe, you can sub in one egg yolk.
Teresa Hewes says
Ah! I don’t know why I never thought of that. Thank you so much for the response!!
Shirley Moore says
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!
Pam S says
Hi Taryn, I am anxious to try these for Christmas...they look scrumptious. Do you think they would work in mini muffin tins?
Taryn says
Yes, I'm not sure of the exact baking time. I'd start checking them at 10 minutes.
Pam S says
Thank you!!! Merry Christmas!
Brittneymossell says
Is your sweeteners powdered or granulated?
Taryn says
I use granulated in this recipe.
Mary Regina says
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!
Taryn says
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.
Mary Regina says
🤔 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! ❤️😀❤️
Mary says
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
Taryn says
Monkfruit should work for the cookie. I'm not sure about the toffee. And, yes, a kitchenaid should be fine. Enjoy!
Carrie marts says
Help my carmel burnt what did i do wrong
Taryn says
Hi Carrie, either the heat was too high or you cooked it too long. Sorry! Caramel has a bit of a learning curve.
Cheryl Geller says
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.
Lisa says
Goofy question! When you say instant coffee, does that mean coffee ground or the liquid form of coffee?
Taryn says
Neither. It's granulated coffee powder that can mix into water to make liquid coffee. It's right in the coffee aisle.
Robin says
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!
Taryn says
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.
Donna Henderson says
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
Taryn says
Thank you for the inspiration!
Sha says
I do not use or drink coffee. Any changes leaving out the coffee? Many thanks taryn
Taryn says
Hi Sha, You can just add an additional tablespoon of cocoa powder to replace the instant coffee.
Melissa says
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!
Taryn says
Thank you Melissa! I'm glad you like them 😀
Kari says
Can I sub THM baking blend for the almond flour?
Taryn says
Baking blend should work. I would use a little less since it can be drier than almond flour.
Joanne says
What type of gelatin did you use in these cookies?
Taryn says
I just use Knox gelatin. The type you can buy at the grocery store.
Kathy says
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?
Taryn says
I would use the ratio of my sweetener but just with all erythritol. Joyfilledeats.com/sweetener
Carla Reed says
What size of cup cake pan did you use?
Taryn says
A regular 12 hole tin.