Keto Sandwich Cookies with Chocolate Cream
Almond flour, eggs, and butter provide protein and fat, while the chocolate cream makes the cookies filling. The dessert uses no wheat flour and keeps its carbohydrate content low.
Mix the Almond flour (100 g), Erythritol (35 g), and starch-free baking powder (2 g). Add the Egg (50 g) and softened Butter (60 g), knead the dough, and refrigerate it for 20–30 minutes.
Roll the dough into balls, place them on a parchment-lined tray, and flatten them. Bake the cookies at 160°C for about 15 minutes, then leave them in the switched-off oven with the door slightly open for another 5–10 minutes.
For the cream, heat 35% cream (60 g), add 99% chocolate (65 g), and chill the mixture for 20 minutes. Melt the remaining Butter (20 g), mix it with the cream and Erythritol (20 g), whip it, and sandwich the cooled cookies together.
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