Hi guys, just a quick post to explain the cookies I used in my instagram snap of icecream sandwiches. My partner Nic helpfully told me the recipe he uses at work is “the first one on google” so working from that, I found this recipe and substituted keto ingredients. The recipe makes 32 whole cookies, but I haven’t calculated the filling as I did not make one but I reckon some cream cheese and stevia wouldn’t be bad at all.
Recipes and macros for cookies only:
- 1 1/3 cups Dutch-process cocoa powder
- 1 cup Almond Flour
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar substitute (I used splenda)
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
1. Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next.
2. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
3. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
4. Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
5. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Two cookies (without filling) works out to:
8g fat, 3g carbs (2g fibre), 2g protein and 99 calories.
Teddy eats it all 