Keto Coffee Cake Cookies and More Pressure Cooker Delights
This keto coffee cake cookies recipe delivers tender, buttery, low-carb cookies topped with a delightful streusel and a creamy drizzle. Perfectly baked to golden edges with a moist, melt-in-your-mouth texture, ideal for dessert or a cozy coffee break.
Ingredients
Ingredients
- ⅓ cup almond flour for crumb topping, 37.33 g
- 3 tablespoon brown sugar replacement for crumb topping
- 1 ½ tablespoon coconut flour for crumb topping
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt for crumb topping
- 3 tablespoon butter melted, for crumb topping
- 2 cups almond flour for cookies
- ½ cup Swerve Granular
- ½ teaspoon baking soda
- ¼ teaspoon salt for cookies
- 6 tablespoon butter melted, for cookies
- 1 large egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ cup Swerve Confectioners for drizzle
- 1 ½ tablespoon heavy cream for drizzle
- As needed Water to thin drizzle
Instructions
Instructions
- In a medium bowl, combine the almond flour, coconut flour, sweetener, cinnamon, and salt for the crumb topping. Stir in the melted butter until well combined. Refrigerate while preparing the cookie dough.
- Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, whisk together the almond flour, sweetener, baking soda, and salt for the cookies. Stir in the egg, melted butter, and vanilla extract until the dough comes together.
- Roll the dough into 15 balls about 2 inches in diameter. Place on the lined baking sheet and gently press the balls down until about ¾ inch thick. Press a well into the center of each cookie with the back of a rounded tablespoon.
- Break up the crumb topping mixture and sprinkle into the wells in the center of the cookies.
- Bake at 325ºF for 20 to 25 minutes until the cookies are golden around the edges but still soft. Remove from oven and let cool completely on the pan.
- Whisk together powdered sweetener and heavy cream for the drizzle; add water as needed to thin. Drizzle over cooled cookies.
Notes
Store cookies in a covered container at room temp for up to 3-4 days or in the fridge for up to a week. Freeze flat on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat in toaster oven for best texture.