Low carb cream cheese mocha shortbread cookies! Wow, that’s a mouthful, a delicious mouthful actually. When I started to experiment with this recipe I was wanting to recreate the buttery shortbread cookies I loved having with coffee or tea, but I wanted them to have a little extra punch of flavor. Enter, the mocha flavors to do the trick. I just love the combination of coffee and chocolate and this cookie really delivered. I love that when it cools its crispy and buttery like a traditional shortbread only that this one is guilt free!
¾ cup of coconut flour
1 cup of almond flour
¼ tsp of salt
2 sticks of unsalted softened butter
4 ounces of cream cheese
1 cup of sugar substitute (I used ¾ cup of swerve and ¼ of granulated Splenda)
½ teaspoon of baking powder
1 tsp of vanilla extract
2 tsp of instant espresso
2 tablespoons of unsweetened cocoa powder.
Preheat oven to 350 degrees F.
In a bowl, mix together the flour, salt and walnuts.
In an electric mixer, beat the butter, cream cheese and sugar substitutes on medium for a few minutes, until light yellow and fluffy. Add the vanilla and continue to mix, scraping down the sides of the bowl with a spatula if needed. Reduce the mixer speed to low and add the coconut and almond flour mixture. Allow to mix for a few seconds until well combined. Stir in by hand with a rubber spatula the instant coffee and mocha powder until just combined.
Refrigerate the dough for 1 hour then scoop out rounded teaspoon-sized pieces of dough and roll them into balls. Place on a parchment-lined baking sheet about an inch apart, and gently press down on each cookie with your fingers to flatten slightly.
Bake for 12 to 15 minutes, until lightly brown around the edges. Transfer to a wire rack and let cool. Enjoy!