Keto Sandwich Cookies with Chocolate Cream

Almond flour, Butter, 99% chocolate, 35% cream, Erythritol, Egg, Starch-free baking powder

Chill in the refrigerator: 25 min. Bake in the oven: 20 min. Bake in the oven: 15 min. Cool down: 20 min. Mix: 20 min. Chill in the refrigerator: 20 min. Bake in the oven: 10 min. Whisk with a mixer: 5 min. Knead the dough: 5 min. Let it stand: 5 min. Heat on the stove: 5 min. Cooking: 5 min.

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.