Chocolate cookies with filling
Hazelnuts and cocoa give these cookies deep flavor, useful fats, and a denser dessert texture without wheat flour or sugar. The almond and cashew dough stays pliable, while the soft chocolate center makes the middle more expressive even in a modest portion. These keto cookies taste best after they cool completely, when the shell becomes a little drier and the center stays tender.
Preparing the filling
Melt cocoa mass (20 g) over low heat, add hazelnut paste (100 g) and allulose (20 g), then stir until completely smooth. Spoon the filling into small half-sphere molds or pipe small portions onto parchment and freeze for at least 1 hour so the centers become firm.
Taste the filling before freezing. It should be clearly chocolate-forward and moderately sweet, because the sweetness will feel softer after baking.
Preparing the dough
Place cashew paste (30 g), water (40 g), inulin syrup (50 g), and lecithin (1 g) into a tall container. Blend with an immersion blender until the mixture becomes smooth and slightly creamier.
In a separate bowl, mix almond flour (170 g), cocoa powder (20 g), powdered erythritol (40 g), starch-free baking powder (3 g), and dried cascabel pepper (0.3 g). Pour in the blended wet mixture and quickly work it into a sticky chocolate dough.
Take portions of dough, flatten them slightly in your palm, place one frozen filling piece in the center, and cover it with a little more dough. Roll into tight balls, flatten them slightly with damp hands, and arrange them on a parchment-lined tray with space between them.
Bake at 190°C for 10 to 15 minutes, until the surface looks matte and lightly cracked and the bottoms have set. Cool the cookies completely on a rack: once cooled, the shell becomes more stable while the filling inside stays softer and thicker.
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