Golden Keto Sandwich Cookies

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Nutrition facts per serving

One serving = 1 cookie

Carbs
0.7g

Protein
4.7g

Fat
13.2g

Kcal.
143

Carbs

0.7g

Protein

4.7g

Fat

13.2g

Kcal.

143

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

What’s even better than super yummy, sugar-free keto cookies?
The same cookies, but filled with a heavenly vanilla buttercream!

One of these golden keto sandwich cookies has only about 0.7g net carbs and is thus perfectly suitable for the ketogenic diet or any low carb diet in general!

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Golden Keto Sandwich Cookies Image #1
Golden Keto Sandwich Cookies Image #2

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

Ingredients for the cookies:

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g soft butter
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz soft butter
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
cup butter
cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

Ingredients for the creme filling:

g butter
g powdered erythritol
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
oz butter
oz powdered erythritol
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
cup butter
tbsp powdered erythritol
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

Step 1 – Preparing the cookies

  g soft butter, g powdered erythritol, tsp vanilla extract

  oz soft butter, oz powdered erythritol, tsp vanilla extract

  cup butter, cup powdered erythritol, tsp vanilla extract

Add the butter, powdered erythritol, and vanilla extract to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.

Step 2

Fold in the almond flour until you get a smooth dough.

If your dough seems to be too soft to roll out right away, you may want to wrap it in plastic wrap and chill in your fridge for about 30 minutes before continuing to the next step.

Step 3

Preheat your oven to 350°F/180°C.

Step 4

Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2″/5cm circle-shaped cookie cutter to cut out the cookies.

Repeat this process until no dough is left.

Step 5

Carefully place the cookies on a baking tray lined with parchment paper.

The dough tends to fall apart rather easily, that’s why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.

Step 6

Bake the cookies for about 7-8 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 7

Let the cookies cool down completely while you continue with the next step.

Step 8 – Preparing the creme filling

  cup butter, tbsp powdered erythritol, vanilla bean

Prepare the vanilla buttercream while the cookies cool down.

Add the vanilla pulp and the other ingredients for the buttercream into a large bowl and beat them with a hand mixer until the butter is pale and fluffy.

Step 9

Once the cookies are cold, you can fill them with the vanilla buttercream.

To do this, take one cookie and place approx. 1.5-2 tsp of the buttercream on it.
Take a second cookie and place it on top of the buttercream.

Press the second cookie down, until the buttercream is spread evenly between the cookies.

Repeat this step with the remaining cookies, until you have no cookies and buttercream left.

Step 10

Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.

Storage

Cover the golden keto sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.

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