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!
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
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.