Keto Vanilla Creme Chocolate Sandwich Cookies
Nutrition facts per serving
Carbs
0.9g
Protein
4.6g
Fat
12.0g
Kcal.
134
Carbs
Protein
Fat
Kcal.
134
Prep
Cook
Total
Prep
Cook
Total
They’re incredibly delicious and with only 0.9g net carbs they’re even suitable for a ketogenic diet!
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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:
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
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
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 powdered erythritol
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
oz powdered erythritol
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
tbsp powdered erythritol
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
Step 1 – Preparing the cookies
 g erythritol, g unsweetened baking cacao powder, ml avocado oil , tsp vanilla extract
 oz erythritol, oz unsweetened baking cacao powder, fl oz avocado oil , tsp vanilla extract
 cup erythritol, cup unsweetened baking cacao powder, tbsp avocado oil , tsp vanilla extract
Step 2
 egg
 egg
 egg
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
Continue to knead the dough, until you get a smooth and slightly sticky dough.
Step 5
Step 6
Use a 2″/5cm circle-shaped cookie cutter to cut out the cookies.
Repeat this process until no dough is left.
Step 7
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
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
Add the ingredients for the buttercream into a large bowl and beat them until the butter is pale and fluffy.
Step 10
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
Storage
We recommend consuming them within a week.
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