Keto Strawberry Cream Sandwich Cookies

Name: Keto Strawberry Cream Sandwich Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 20 sandwich cookies
Ingredients: 1 1 cup almond flour; ⅓ ⅓ cup coconut flour; 3 to 4 3 to 4 tablespoons powdered sweetener; 1 1 teaspoon xanthan gum; ½ ½ teaspoon salt; ⅛ ⅛ teaspoon baking soda; 3 3 tablespoons butter; 1 1 large egg; 1 1 teaspoon vanilla extract; 1 1 tablespoon water; 3 to 4 3 to 4 tablespoons powdered sweetener; ¼ ¼ cup butter; 1 1 tablespoon coconut oil; 1 1 tablespoon egg white powder; ½ ½ teaspoon freeze dried strawberry powder

User Reviews

5.0

51 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings
20 sandwich cookies
Calories
83 kcal
Course
Dessert, Snacks
Cuisine
Brazilian

Keto Strawberry Cream Sandwich Cookies

Ava Acevedo

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These keto and gluten-free strawberry sandwich cookies are beautiful and taste even better than store bought! At less than 1 net carb per cookie, you can eat with no regrets!

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Ingredients

Servings

For the keto cookies

1 1 cup almond flour
⅓ ⅓ cup coconut flour
3 to 4 3 to 4 tablespoons powdered sweetener
1 1 teaspoon xanthan gum
½ ½ teaspoon salt
⅛ ⅛ teaspoon baking soda
3 3 tablespoons butter room temperature
1 1 large egg lightly beaten
1 1 teaspoon vanilla extract

For the sugar-free strawberry cream filling

1 1 tablespoon water
3 to 4 3 to 4 tablespoons powdered sweetener
¼ ¼ cup butter room temperature
1 1 tablespoon coconut oil cold
1 1 tablespoon egg white powder
½ ½ teaspoon freeze dried strawberry powder or sugar-free strawberry jello or juice powder

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Instructions

Cookies

In a large bowl, whisk together 1 cup almond flour, 1/3 cup coconut flour, 3 to 4 tablespoons powdered sweetener, 1 teaspoon xanthan gum, 1/2 teaspoon salt and 1/8 teaspoon baking soda
Add in 3 tablespoons butter, cut into pieces.
Squeeze the butter and dry mixture through your fingers, until it all comes together into a evenly humid flour, with no pieces of butter remaining.
In a small bowl, mix the 1 large egg and 1 teaspoon vanilla extract. Pour it onto the flour mix and work it with your hands until it becomes a soft, slightly sticky cookie dough.
Cut a large piece of parchment paper or wax paper, and shape the cookie dough into a log at the center of the paper. Roll it up tightly and refrigerate for at least one hour, or until the next day.
Preheat the oven to 170 °C (340 °F).
Cut the cold dough with a sharp knife, into slices of approximately 0.5 centimeters, and spread the cookies onto the cookie tray lined with a silicon mat or parchment paper.
Bake the cookies for 12 to 15 minutes. The cookies are done when the tops are very lightly golden and the bottom edges start browning. Remove from the oven immediately at this point, and transfer to a cookie rack to cool them down completely before filling in with the strawberry cream.

Strawberry filling

In the microwave, boil 1 tablespoon water with 3 to 4 tablespoons powdered sweetener, them mix with a spoon until the sweetener is completely melted. Leave it aside to cool.
Cream together 1/4 cup butter and the 1 tablespoon coconut oil until fluffy and doubled in size.
When the water and sweetener mixture is just warm, add the 1 tablespoon egg white powder and 1/2 teaspoon freeze dried strawberry powder and mix it in with a fork until smooth.
Add the strawberry mix to the creamed butter and coconut oil, and continue whipping for about 10 more seconds, until it's a uniform pink color.
Put the strawberry filling inside a piping bag and take it to the refrigerator for 15 minutes before filling the cookies. The cookies must be completely cooled down before filling!

Notes

You can add sweetener to the strawberry filling according to your taste. The 30 grams I used made a sweet enough cookie. I don't recommend going over 40 grams because it will get hard to dissolve it in the water and you might get a grainy cream.
The recipe makes 40 individual cookies, which makes 20 filled sandwich cookies. Nutrition information is for each sandwich cookie.