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!
Preparation timeHands-on: 20 minutes Overall: 1 hour
| Total Carbs | 5.8 | grams |
| Fiber | 2.4 | grams |
| Net Carbs | 3.3 | grams |
| Protein | 4.9 | grams |
| Fat | 21.6 | grams |
| of which Saturated | 8.2 | grams |
| Energy | 228 | kcal |
| Magnesium | 51 | mg (13% RDA) |
| Potassium | 150 | mg (8% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)
Ingredients (makes 13 sandwich cookies) Cookies:- 250 g Almond & Cashew Butter, almond butter, sunbutter or Keto Butter (8.8 oz)
- 1/4 cup coconut butter (65 g/ 2.3 oz)
- 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
- 1 large egg
- 1/4 tsp sea salt (skip if there is in the nut butter)
- 1 tsp vanilla powder or 2 tsp sugar-free vanilla extract
- 1/2 cup mascarpone cheese (120 g/ 4.2 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 3 tbsp raw cacao powder or Dutch process cocoa powder (16 g/ 0.6 oz)
- 3/4 tsp vanilla powder or 1 1/2 tsp sugar-free vanilla extract
- 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
Note: 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.
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.
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