Keto Vanilla Creme Chocolate Sandwich Cookies

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Nutrition facts per serving

One serving = 1 cookie

Carbs
0.9g

Protein
4.6g

Fat
12.0g

Kcal.
134

Carbs

0.9g

Protein

4.6g

Fat

12.0g

Kcal.

134

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

These vanilla & chocolate sandwich cookies are the sugar-free and low carb alternative to the popular store-bought version.

They’re incredibly delicious and with only 0.9g net carbs they’re even suitable for a ketogenic diet!

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Keto Chocolate And Vanilla Sandwich Cookies Image #2
Keto Chocolate And Vanilla Sandwich Cookies Image #1

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 erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g unsweetened baking cacao powder
ml avocado oil
egg
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

 tsp baking powder
pinch of salt
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz unsweetened baking cacao powder
fl oz avocado oil
egg
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

 tsp baking powder
pinch of salt
cup erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
cup unsweetened baking cacao powder
tbsp avocado oil
egg
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

 tsp baking powder
pinch of salt

Ingredients for the vanilla buttercream:

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

Step 1 – Preparing the cookies

Add the ingredients into a large bowl and mix until combined.

Step 2

  egg

  egg

  egg

Add the egg into the bowl as well and whisk with an egg beater until you get a smooth mass.

Step 3

  g defatted almond flour,  tsp baking powder, pinch of salt

  oz defatted almond flour,  tsp baking powder, pinch of salt

  cup defatted almond flour,  tsp baking powder, pinch of salt

Mix the dry ingredients in a separate bowl.

Step 4

Add the dry ingredients to the chocolate-egg-mixture and start to combine both by kneading them with your hands.

Continue to knead the dough, until you get a smooth and slightly sticky dough.

Step 5

Preheat your oven to 350°F/180°C.

Step 6

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 7

Bake the cookies for about 6-7 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 8

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

Step 9 – preparing the vanilla buttercream

  g soft butter, g powdered erythritol, vanilla bean

  oz soft butter, oz powdered erythritol, vanilla bean

  cup soft butter, tbsp powdered erythritol, vanilla bean

Prepare the vanilla buttercream filling while the chocolate cookies cool down.

Add the ingredients for the buttercream into a large bowl and beat them until the butter is pale and fluffy.

Step 10

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

To do this, take one cookie and place approx. 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 or buttercream left.

Step 11

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

Storage

Cover the low carb vanilla & chocolate sandwich cookies with plastic wrap and store them in your fridge.

We recommend consuming them within a week.

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