These keto almond cream cookies are absolutely amazing! They have a nice crunch to them and the smooth creamy filling in-between makes the perfect combination. They’re a perfect dessert or side next to your afternoon coffee. One cookie has only 5 grams of net carbs.
The ingredient for these keto almond cream cookies
Almond flour: almond flour is a great substitute to regular grain flour on keto and is the base of these cookies. It’s low in carbs, high in fiber and gluten-free.
Granulated and powdered erythritol: to sweeten up these cookies I used granulated erythritol for the cookies and powdered erythritol for the cream filling. This sweetener has 0 carbs, won’t raise your blooddsugar and won’t knock you out of ketosis. You can substitute erythritol with any other healthy keto sweetener such as monk fruit, allulose or stevia.
MCT oil: is used in the cookies. You can substitute this by melting some coconut oil.
Egg: is used as a binder for the cookies and also gives them a nice taste.
Cream cheese: is used for the base of the cream filling. Choose a full fat cream cheese.
Heavy cream: I added 1 tablespoon of unsweetened heavy cream to the mixture to keep is light, airy and smooth.
Almond butter: I added 1 tablespoon of almond butter to the cream mixture to give it that nice almond butter taste.
Keto dark chocolate: When choosing chocolate, I like to use pure, at least 70% cacao dark chocolate because the darker the cacao content, the higher anti-oxidants. Also, I want the first ingredient in the list to be chocolate and not a sweetener. My favorite keto chocolate to use is the one from Funky Fat Choc. I love this brand so much because it makes chocolate with clean ingredients that are healthy and taste delicious. (Get 10% off your order when you buy from them with code “EVY”) This brand is only available in Europe.
If you’re living in the US, I’d recommend the 70% dark chocolate from Lily’s when it comes down to clean ingredients.
KETO ALMOND CREAM COOKIES
For the cookies
For the cream layer
For the chocolate layer
- 40 grams sugar free dark chocolate (Use code "EVY" for 10% off)
For the cookies
- Preheat the oven to 375 Fahrenheit or 190 Celsius.
- Line out some parchment paper on a baking sheet.
- In a large bowl, add all the listed ingredients. Mix with a spoon or knead with your hands. Add extra almond flour if it gets too sticky.
- Turn the dough into a ball and press it down onto a parchment paper. Roll out with a rolling pen until you have thin layer. (make sure the dough is rolled out thin enough to ensure the crunch)
- Cut out the cookies with a glass or cookie cutter and transfer onto the parchment paper on the baking sheet.
- Bake the cookies in the oven for 13-15 minutes until they start to turn golden brown.
- Let them cool down completely.
The almond cream layer
- Mix all the listed ingredients for the cream layer in a bowl.
- Put the prepared almond cream in a piping bag and pipe out a ball onto one side of 8 prepared cookies. Stay away from the borders.
- Push another cookie on top, and push down so the cream layer spreads evenly in-between the cookies.
- Let it sit in the fridge for 20 minutes.
The chocolate layer
- Melt the sugar free dark chocolate in a double boiler and dip half off the cookie in the chocolate.
- Let the cookies cool down completely until the chocolate is hard.
- Letting them sit in the fridge or freezer for 5-10 minutes speeds up this process.
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How long do these almond cream cookies last?
They can last up to 5 days after preparation.
How do I store these cookies?
They are best stored in a closed container in the fridge, as the cream filling and chocolade tends to melt at warmer temperatures.
Can I use peanut butter instead of almond butter?
Yes, you can substitute the almond butter with any other keto friendly nut butter.