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.
I don’t have many recipes that I want to make again immediately after eating the final bite. But with these cappuccino 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 six kids to take care of easy is my middle name. I don’t have time for fussy recipes to fail or ingredients to waste.
Ingredients
Almond Flour – Almond flour is a type of gluten-free flour made from finely ground almonds. It has a slightly nutty taste and is denser than other types of flour. This can be used to make cakes, cookies, muffins, and other baked goods.
Cocoa Powder – Cocoa powder is a key ingredient in mocha cookies, providing both flavor and color. The powder is made from roasted cocoa beans that have been ground into a fine powder. Cocoa powder contains cocoa butter, which helps to give the cookies a rich flavor and smooth texture.
Salted Butter – The addition of salt to butter is a common practice in cookie-making, as it helps to enhance the flavor of the butter and create a more complex overall flavor in the finished product. Salt also has the ability to help offset the sweetness of some of the other ingredients in a cookie recipe, such as sugar or molasses. In short, using salted butter in cookies can result in a tastier, more well-rounded cookie. If you have unsalted butter just add a pinch of salt.
Instant Coffee – When instant coffee is used in cappuccino cookies, it helps to give the cookies a coffee flavor without making them too moist. Instant espresso powder can be used instead if you prefer.
Sweetener – The sugar free sweetener in cookies is a great way to add sweetness without adding calories. This can be a great alternative for those who are looking to cut back on their sugar intake or for those who are trying to lose weight. I use a blend of xylitol (or allulose), erythritol, and stevia.
Heavy Cream – Heavy cream is used in toffee because it contains a high percentage of butterfat. The higher the butterfat content, the more stable the toffee will be. Heavy cream also has a lower water content than milk, which means that it will evaporate less during the cooking process. This results in a denser, richer toffee.
Gelatin – Gelatin is used in cookies to help them maintain their shape. It is a protein that is derived from animal collagen and it is what gives Jello its jiggly texture. When gelatin is added to cookie dough, it helps to prevent the cookies from spreading too much during baking.
Vanilla Extract – The vanilla enhances the other flavors in the cookies.
Sugar-Free Chocolate Chips – Sugar-free chocolate is a great way to add flavor and texture to keto cookies while still staying within the guidelines of the keto diet.
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.
Step One: Add the dough ingredients to a food processor. Process until a thick dough forms.
Step Two: Scoop cookie dough mixture into a cupcake pan lined with aluminum foil liners and sprayed with non-stick cooking spray. I use a cookie scoop to make this easier.
Step Three: Bake until the cookies are firm to the touch and no longer jiggly. They will sink a bit in the centers.
Step Four: Make a well in the center of each using a tart tamper.
Step Five: Fill the center of each with caramel. I use this homemade sugar-free caramel.
Step Six: Cover the top of each cookie with melted chocolate.
Variations
Cinnamon – A pinch of cinnamon gives a nice flavor to the dough, similar to a Mexican hot chocolate.
White chocolate chips – These are great subbed in for the semisweet chips or melted and drizzled on top.
Brown sugar sweetener – You can swap out some of the granular sweetener for a brown sugar sweetener for more of a molasses flavor to the cookies.
Common Questions
Should I refrigerate keto cappuccino cookies?
The toffee center gets hard when the cappuccino cookies are refrigerated for more than a few hours so I recommend leaving these cappuccino cookies at room temperature in an airtight container. They should be fine for 2-3 days.
Can I just bake the dough on a cookie sheet?
Sure, you don’t have to make this with the filling and topping if you don’t want to. Just scoop the dough onto a baking sheet lined with parchment paper and bake as you would any other cookie. Cool on a wire rack when they come out of the oven.
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Cappuccino Cookies
Ingredients
Dough Ingredients:
- 4 oz cold salted butter cut into pieces
- 1 cup almond flour
- 2 tbsp cocoa powder
- 1 tbsp instant coffee
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tsp gelatin
- 1 tsp vanilla
Toffee:
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/8 cup heavy cream
- 1/8 cup salted butter
Chocolate:
- 1/4 cup sugar free chocolate chips
- 1 tsp 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
Try these keto cookies next:
Chocolate Almond Flour Cookies
Dairy-Free Peanut Butter Cookies
Originally Published
Hi Taryn, I am anxious to try these for Christmas…they look scrumptious. Do you think they would work in mini muffin tins?
Yes, I’m not sure of the exact baking time. I’d start checking them at 10 minutes.
Thank you!!! Merry Christmas!
Is your sweeteners powdered or granulated?
I use granulated in this recipe.
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!
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.
🤔 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! ❤️😀❤️
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
Monkfruit should work for the cookie. I’m not sure about the toffee. And, yes, a kitchenaid should be fine. Enjoy!
Help my carmel burnt what did i do wrong
Hi Carrie, either the heat was too high or you cooked it too long. Sorry! Caramel has a bit of a learning curve.
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.
Goofy question! When you say instant coffee, does that mean coffee ground or the liquid form of coffee?
Neither. It’s granulated coffee powder that can mix into water to make liquid coffee. It’s right in the coffee aisle.
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!
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.
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
Thank you for the inspiration!
I do not use or drink coffee. Any changes leaving out the coffee? Many thanks taryn
Hi Sha, You can just add an additional tablespoon of cocoa powder to replace the instant coffee.
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!
Thank you Melissa! I’m glad you like them 😀
Can I sub THM baking blend for the almond flour?
Baking blend should work. I would use a little less since it can be drier than almond flour.
What type of gelatin did you use in these cookies?
I just use Knox gelatin. The type you can buy at the grocery store.
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?
I would use the ratio of my sweetener but just with all erythritol. Joyfilledeats.com/sweetener
What size of cup cake pan did you use?
A regular 12 hole tin.