Keto Chocolate Chip Cream-Filled Cookies
I like this easy Keto Chocolate Chip Cream-Filled Cookies recipe because aside from the melt-in-mouth textures and flavors, you can make them from start to finish in about 30-minutes. Keto Chocolate Chip Cookie Sandwiches are probably not an everyday treat, but when you need to go all out but don’t want to waste hours baking, this is your go-to recipe!
They look impressive, and you can indulge guilt-free whether you are avoiding sugar, is low-carb/keto or insulin resistant. Make these tasty chocolate cookies for guests or your friends.
With a tasty cream sandwiched between soft, chocolatey cookies, this foolproof recipe for Keto-Friendly Chocolate Chip Cookie Sandwiches will satisfy any craving. Make these low-carb & gluten-free treats in 30 minutes!
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Ingredients For Keto Chocolate Chip Cream-Filled Cookies
- 1/2 cup
- 1 large egg
- 1/2 cup granulated sweetener (I used allulose)
- 1 teaspoon pure vanilla extract
- 1 cup Chocolate Keto Chow
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar-free chocolate chips
-
avocado oil or mild-tasting olive oil
Keto-Friendly Cookie Filling
- 4 ounces unsalted butter, softened (1 stick)
- 1 cup confectioner’s style (I used erythritol)
- 1 teaspoon pure vanilla extract
How to Make Keto-Friendly Chocolate Chip Cream-Filled Cookies
- Prepare a cookie sheet by lining with parchment paper or aluminium foil.
- Place the oil, egg and sweetener in a large mixing bowl and whisk together.
- Add the keto chow, cocoa powder, baking powder, and cinnamon and mix to combine.
- The dough will be soft and glossy when it's fully mixed.
- Stir in the chocolate chips.
Measure out eight evenly sized cookies onto the prepared cookie sheet. I use a small ice cream scoop for this.
Bake at 325 degrees for 10 minutes until the cookies are just beginning to brown around the edges but they are still slightly soft to the touch. When they are done baking allow them to cool completely.
While they are cooling make the cream filling and final prep. Beat the butter with an electric mixer until it is light and fluffy. Beat the sweetener in a little at a time, on low speed. Add the vanilla extract and beat until everything is fully mixed and the cream begins to look stiff.
Spread a quarter of the filling on one cookie and top with another cookie. Continue until you have four cookie sandwiches.
Store the sandwiches in an airtight container in the refrigerator or individually wrapped in plastic.
Enjoy!
Are you enthusiastic about starting keto baking but have no clue where to begin? My 10 keto baking tips are perfect for both the seasoned and inexperienced baker.