These Scrumptious Keto, Low Carb Hazelnut Chocolate Sandwich Cookies are gluten free, grain free and only 2 net grams of carbs per sandwich cookie!
Chocolate Sandwich Cookies
Hazelnut and chocolate. They’re like the Romeo and Juliet of the food world. They were destined to be together…right?
Well, in my house that is the case. I adore anything chocolate and hazelnut flavored, which used to be a bit tricky. Not now! Now, I have these divine little sandwiches of choc-nut yumminess and I couldn’t be happier.
Even better, they’re so easy to make and only 2 grams of carbs for each sandwich, you can easily fit one or two into your daily menu. Maybe three. Don’t eat four. Enjoy!
Another option for the filling for these cookies is to sandwich them between my vanilla sugar free buttercream frosting. I also have a chocolate buttercream as well. Either way these keto cookies will be a delight for anyone who tries them. Perfect for your dessert tray this holiday season and anytime of year!
Other holiday cookie recipes you might like:
Low Carb Hazelnut Chocolate Sandwich Cookies
Low Carb Hazelnut Chocolate Sandwich Cookies
- 115 grams butter
- 40 grams sweetener of choice I used Sukrin Gold
- 1 egg
- ½ teaspoon vanilla extract
- 100 grams almond flour
- 100 grams hazelnut flour
- 1 teaspoon baking powder
- 90 grams butter
- 90 grams 85% dark chocolate
- 60 grams Swerve confectioners or sweetener of choice
To Make the Cookies
- Cream butter with the sweetener. Beat well until light and fluffy, then add the egg and the vanilla.
- In a mixing bowl, combine the flours and the baking powder and whisk to remove any lumps. Add the dry mixture to the butter and mix on low until combined, scraping down the sides.
- Lay a sheet of cling wrap on your kitchen bench and spoon the mixture on the wrap in a line. Roll and shape into a log and place in the refrigerator for 30 minutes, or until firm but not hard. Note: if you let this dough get too hard it will crumble instead of neatly slicing.
To Make Ganache Filling
- Melt the chocolate, butter and sweetener together in a saucepan over medium heat until combined and smooth. Place ganache in the fridge to thicken and firm up.
- Pre-heat oven to 160° C. Remove the dough from fridge and slice into rounds, approx. 5 mm thick and then arrange on a lined baking tray.
- Bake for 15 minutes. Let cool on the tray for five minutes before transferring to a cooling rack. Cookies will crisp slightly but the end result should be a soft cookie.
- Once the ganache is set to the consistency of thickened cream, remove from the fridge and scrape into a mixing bowl. Whisk the ganache until it is whipped and fluffy. Pipe the ganache onto half of the cookies and then sandwich with the other half
- Store in an airtight container, for up to seven days. The cookies will soften slightly over time.
Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.
Hi, what temperature for the oven?
I can't afford the hazelnut flour , glad I have almond and coconut flour on hand
Hi. I like the recipie but you don't say how much butter you used to make the cookies. You say after that you make the ganache with the rest of the butter ......other thing...
may I use only almond flour? Thks your blog is beatifull
The butter is under the filling ingredients, 90 grams or use 3 ounces. Yes you could use all almond flour if you don't want to use hazelnut in the cookies.
Thanks for mentioning as I had mistakenly left out the butter in the cookies. It's all added now.
How much butter goes into the cookie part? Seem to only list butter 90g in cream part
I just added it, thanks for mentioning as I had mistakenly forgotten it in the cookie ingredients.
thanks, cant wait to try... ill have to adapt the gram to ounce measures as they do not appear to change correctly btw us/metric...
At the bottom of the recipe if you click metric it will actually show you in cups what 100 grams is. I think you would be safe to use 3/4 cup of each flour and 1/4 cup sweetener for the cookies and 1/3 cup sweetener for the filling.