Low Carb Hazelnut Chocolate Sandwich Cookies

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Servings sandwich cookies

Calories 158kcal

Author Naomi Sherman

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.

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.

Net Carbs: 2g