Keto Blueberry Sandwich Cookies
Nutrition facts per serving
Carbs = Net carbs
They also taste soo good, are sugar-free and of course keto-friendly with only 1.3g net carbs per cookie!
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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:
Ingredients for the blueberry filling:
g powdered erythritol
oz powdered erythritol
tbsp powdered erythritol
Use a 2″/5cm circle-shaped cookie cutter to cut out the cookies.
Repeat this process until no dough is left.
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.
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 8 – Preparing the blueberry filling
g (frozen) blueberries
oz (frozen) blueberries
cup (frozen) blueberries
Add the blueberries into a small (non-stick) pot and set the heat to medium.
Let the blueberries simmer for about 10 minutes and stir them regularly while they cook.
Let the cooked blueberries cool down while you continue with the next step.
To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.
Press the second cookie down, until the creme is spread evenly between the cookies.
Repeat this step with the remaining cookies, until you have no cookies and creme left.
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