With a sweet whipped cream sandwiched between soft, chocolatey cookies, this foolproof recipe for Keto Chocolate Chip Cookie Sandwiches will satisfy any craving. Make these low-carb & gluten-free treats in 30 minutes!
I’m so in love with this easy chocolate chip cookie recipe because apart from the melt-in-mouth flavors and textures, you can make them from start to finish in 30-minutes. If you don’t need the full cookie sandwich experience, then just bake the cookies and skip the frosting – it’s even easier!
Chocolate Chip Cookie Sandwiches are probably not an everyday treat (well maybe not today) but when you need to go all out but don’t want to spend hours baking – this is your recipe! They look impressive and you can indulge guilt free whether you are avoiding sugar, are low-carb/keto or insulin resistant. Make them for guests or take to a brunch or morning tea – no one will believe you only spent 30 minutes making these decadent low-carb cookie sandwiches!
My other favorite 30-minute keto sweet treats for entertaining are:
Here’s what I love about this simple keto cookie sandwich recipe:
- make it in 30-minutes
- perfectly “fancy” for entertaining
- the ideal “bring a plate” to brunch, morning or afternoon tea
- just make the cookies for an even quicker sweet fix
- ketogenic diet friendly, low-carb
- gluten-free
- sugar-free
- can be made ahead
- the cookies freeze well
For easy to follow info on starting the ketogenic diet and practical tips, see our Complete Keto Guide.
CAN I SUBSTITUTE COCONUT FLOUR FOR ALMOND FLOUR?
No – coconut flour is very different to almond flour. While they are both gluten-free and common on ketogenic and paleo style diets, they behave differently when baking. Coconut flour is popular choice for people who have nut allergies. You typically only use about one-quarter of the amount of almond flour in a recipe when substituting coconut flour, so it’s not possible to replace almond flour for coconut flour in a one for one ratio.
Cooking chocolate chip cookies with coconut flour instead of almond flour will result in a cookie that crumbles and will not flatten at all when cooking.
HOW DO I STOP MY COOKIES FROM CRUMBLING?
Cookies are still soft when you remove them from the oven and need some time to cool and harden. They are best left on the baking tray for at least 10 minutes to prevent crumbling. After 10 minutes they can be removed carefully from the baking tray.
How to make Keto Chocolate Chip Cookie Sandwiches
- Pre-heat your oven to 350F (180c)
- Into a large bowl, place the almond flour, egg, 1/3 cup sweetener, almond milk, butter, vanilla extract, baking powder and baking soda. Mix the ingredients well [images 1-2]
- Stir in the chocolate chips through. See tips below for substitutes. [images 3-4]
- Make 16 equal sized balls of dough and place onto a baking sheet (make 12 if you want larger cookie sandwiches) [image 5]
- Bake in the oven for 10-12 minutes until browned lightly
- While the cookies are baking, add all the frosting ingredients to a large bowl – butter, powdered erythritol, heavy whipping cream and vanilla extract. [image 6]
- Allow cookies to cool for 10 minutes on the baking sheet so they do not crumble. [image 7]
- Spread frosting on the bottom of one cookie and add the second cookie to the top (flat side down) to create your chocolate chip sandwich
Cooking Tips & Tricks for Keto Chocolate Chip Cookie Sandwiches
- Crumbling cookies? Be sure to allow 10 minutes cooling time before removing from baking sheet
- Prepping cookies ahead of time? Make the cookies the day before and store in an airtight container. Store the frosting separately in the fridge in an airtight container. Take the frosting out 30 minutes before serving so it can soften up and spread well.
- Leftover cookies? Keto Chocolate Chip Cookies can be frozen successfully in an airtight container
- Can’t buy Lily’s chocolate chips? Lily’s can be purchased on Amazon but as a substitute, try Lindt 85% or 90% cocoa and chop up. For Australian readers, you can buy Lily’s here.
- Using Natvia instead of erythritol? Natvia measures 1:1 with sugar while erythritol is 70% as sweet as sugar. If using Natvia, use 30g for the cookies and 70g of the powdered baking version (pink packet) for the frosting. Feel free to adjust to taste. [Natvia is an Australian brand of keto-friendly sweetener made with stevia & erythritol. Buy it at major supermarkets]
- Butter not at room temperature? Place in a microwave safe bowl and heat in 20 second bursts till softened but not melted.
- Want a simpler version? Just whip the cream with the butter (without the sweetener and vanilla extract) OR, whip the cream on it’s own. The choc chip sandwiches are sweet enough so are still delicious without the sweetener added to the frosting.
- Just want cookies? Skip the frosting and enjoy these on their own.
- Dairy-free? If you are dairy-free and can tolerate butter then the cookie recipe on its own (without frosting) will work.
- Nut free? Sorry – the almond flour cannot be swapped for coconut flour without getting a crumbly mess. Try this low-carb chocolate chip cookie recipe from Low Carb Yum which uses coconut flour.
- Want more chocolate? Try this Keto Chocolate Frosting instead of the vanilla filling for more va va voom!
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Keto Chocolate Chip Cookie Sandwiches
Ingredients
- 2 cups almond flour (fine)
- 1 large egg
- 1/3 cup granular erythritol sweetener (30g Natvia)
- 2 tablespoons unsweetened almond milk
- 4 tablespoons salted butter room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup chocolate chips, sugar-free (Eg. Lily's)
Frosting:
- 8 tablespoons butter room temperature
- 3/4 cup powdered erythritol sweetener (70g Natvia Baking )
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350F (180c)
- Add almond flour, egg, granulated sweeter, milk, butter, vanilla, baking powder and baking soda to large mixing bowl and stir with spoon until just mixed and it all forms together.
- Stir in chocolate chips
- Drop 16 equal rounded spoonfuls onto a baking sheet
- Bake at 350F (180c) for 10-12 minutes until lightly browned
- While cookies are baking, add all frosting ingredients to a large mixing bowl
- Beat at medium high speed with electric mixer for 2-3 minutes until smooth
- Let cookies cool for 10 minutes before removing from baking sheet
- To serve, spread frosting on bottom of one cookie and place together with the bottom of a second cookie to form a sandwich
Notes
- Crumbling cookies? Be sure to allow 10 minutes cooling time before removing from baking sheet
- Prepping cookies ahead of time? Make the cookies the day before and store in an airtight container. Store the frosting separately in the fridge in an airtight container. Take the frosting out 30 minutes before serving so it can soften up and spread well.
- Leftover cookies? Keto Chocolate Chip Cookies can be frozen successfully in an airtight container
- Can't buy Lily's chocolate chips? As a substitute, try Lindt 85% or 90% cocoa and chop up. For Australian readers, you can buy Lily's here.
- Using Natvia instead of erythritol? Natvia measures 1:1 with sugar while erythritol is 70% as sweet as sugar. If using Natvia, use 30g for the cookies and 70g of the powdered baking version (pink packet) for the frosting. Feel free to adjust to taste.
- Butter not at room temperature? Place in a microwave safe bowl and heat in 20 second bursts till softened but not melted.
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