Keto Strawberry Cream Sandwich Cookies
User Reviews
5
Keto Strawberry Cream Sandwich Cookies
Description
Keto Strawberry Cream Sandwich Cookies feature a blend of almond and coconut flours enhanced by xanthan gum for structure, providing a tender but cohesive cookie base. The cookie dough is chilled into a log, which allows for even slicing and consistent cookie thickness. Baking at a moderate temperature ensures a delicate texture without excessive browning. The filling combines butter, coconut oil, powdered sweetener, and egg white powder with freeze-dried strawberry powder to create a creamy, lightly fruity filling that holds its shape between the cookies.
The flavor and texture contrast between the lightly sweetened, nutty cookies and the smooth strawberry cream filling make these sandwiches a satisfying treat. They can be enjoyed as a snack or dessert, particularly by those limiting carbohydrates or sugars.
The recipe yields 40 individual cookies, making 20 sandwich cookies. Careful control of sweetener in the filling is important to avoid graininess; dissolving up to 30 grams is recommended. These cookies store well refrigerated, maintaining their texture and flavor over time.
Ingredients
For the keto cookies
- 1 cup almond flour
- ⅓ cup coconut flour
- 3 to 4 to 4 tablespoons powdered sweetener
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- 3 tablespoons butter room temperature
- 1 egg lightly beaten, large
- 1 teaspoon vanilla extract
For the sugar-free strawberry cream filling
- 1 tablespoon water
- 3 to 4 to 4 tablespoons powdered sweetener
- ¼ cup butter room temperature
- 1 tablespoon coconut oil cold
- 1 tablespoon egg white powder
- ½ teaspoon freeze dried strawberry powder or sugar-free strawberry jello or juice powder
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
- Adjust the amount of sweetener in the strawberry cream filling to suit your taste, but do not exceed 40 grams to prevent graininess.
- This recipe makes 40 cookies, which can be assembled into 20 sandwich cookies.
- Nutrition information applies to one filled sandwich cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20sandwich cookies
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 83kcal | 4% |
| Carbohydrates | 1.7g | 1% |
| Protein | 2g | 4% |
| Fat | 7.5g | 12% |
| Fiber | 0.9g | 4% |
| Sugar | 0.5g | 1% |
| Net Carbohydrates | 0.9g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
