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If you’re looking for a show stopping keto cookie recipe for a special occasion, these low-carb chocolate sandwich cookies tick all the boxes — pretty, oozing and utterly delicious. They make a great edible gift for birthdays, Mother's Day, Valentine's Day and the holiday season!
Filled with a simple sugar-free chocolate mascarpone mousse, these keto-friendly chocolate cookies are great fun to bake with kids too. Give them the mousse to make, they’ll have fun licking the bowl clean. I know I did!
For dairy-free filling, the mascarpone cheese and whipping cream can be substituted with 1 cup of coconut cream. For a nut-free option, use sunbutter instead of almond butter. Sweetener can be used to taste or partially substituted with liquid stevia.
Hands-on Overall
Serving size sandwich cookie
Nutritional values (per serving, sandwich cookie)
Net carbs3.3 grams
Protein4.9 grams
Fat21.6 grams
Calories228 kcal
Calories from carbs 6%, protein 9%, fat 85%
Total carbs5.8 gramsFiber2.4 gramsSugars1.8 gramsSaturated fat8.2 gramsSodium60 mg(3% RDA)Magnesium51 mg(13% RDA)Potassium150 mg(7% EMR)
Ingredients (makes 13 sandwich cookies)
Cookies:
Chocolate mascarpone mousse:
Instructions
- Preheat the oven to 140 °C/ 285 °F (fan assisted), 160 °C/ 320 °F (conventional). Mix the nut butter and coconut butter together in a mixing bowl. (Some store-bought products will have a layer of oil on top which you should not use in this recipe or it may affect the texture.) Add the Erythritol and salt. Stir.
Note: Apart from store-bought nut butter, you can easily Almond & Cashew Butter, coconut butter or other options such as sunbutter at home.
- Add the egg and mix well.
- Form into a ball. If the dough is too runny (too much oil in the nut butter), add up to 4 tablespoons of ground almonds to thicken. Place in the fridge for 20 minutes to firm up.
- Roll the dough between 2 sheets of baking paper until about 1/2 cm (1/4 inch) thick.
For a super quick no-rolling way: Simply create 26 balls (about 15 g/ 1/2 oz each) and then flatten using the bottom of a glass jar or your hand. They won't be perfectly symmetrical but still pretty!
- Cut out your cookies using a 5 cm (2 inch) diameter cutter and careful place using a spatula onto a greaseproof lined baking tray.
- Roll the remaining dough back into a ball and repeat the rolling between 2 sheets of greaseproof and cutting step until all the dough is used up. You should get about 26 cookies in total.
- Bake in the oven for 30-35 minutes until golden. Carefully flip after about 20 minutes for even cooking. Remove from the oven and allow to cool on a wire rack.
- Meanwhile, add all the mousse ingredients to a mixing bowl and whisk with an electric whisk until smooth and thick. Don’t over whisk or the cream may curdle.
- Spread about 1 tablespoon of the filling onto one half of a cookie and top with another cookie to form a sandwich.
- Repeat until all the cookies have been filled. Optionally, dust with more cacao powder.
- Store in fridge for up to 3 days. Dry cookies (no filling) can be stored in the freezer for up to 3 months.
Ingredient nutritional breakdown (per serving, sandwich cookie)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond & cashew butter |
| 2 g | 3.1 g | 11.7 g | 124 kcal |
| Coconut butter, organic, unsweetened |
| 0.3 g | 0.3 g | 2.6 g | 27 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0 g | 0 g | 0 g | 1 kcal |
| Mascarpone cheese |
| 0.2 g | 0.5 g | 3.3 g | 32 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.2 g | 3.5 g | 34 kcal |
| Cocoa powder, raw (cacao) |
| 0.3 g | 0.2 g | 0.2 g | 3 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Total per serving, sandwich cookie |
| 3.3 g | 4.9 g | 21.6 g | 228 kcal |
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