Cut-out Cookie Sandwich

Approximate Ratio 2:1


For cookies:

1.5T (21g) butter, softened

2T (3g) Splenda

1/4 (12g) egg

1/4t (1.5g) Frontier vanilla flavor alcohol free

4T (28g) almond flour

1/8t (0.4g) baking powder

1/16t (0.2g) salt

For Chocolate Cream:

1/2T (7.5g) Cream

1/2 square (14g) Baker’s unsweetened baking chocolate squares, broken into small pieces

1/2T (7g) butter (softened at room temperature)

1T (1.5g) Splenda


Mix dry ingredients together.  Mix wet ingredients together and mix in the dry mixture.  Pour out to a parchment paper and fold the parchment paper over.  Roll out the dough to about 1/8 – 1/4 inch thickness.  Place in freezer for about 20-30 minutes. 

Cut out cookies to desired shapes.  Bake at 350 for 6-8 minutes until the edges start to brown.  Let the cookies cool completely before icing.

For chocolate filling, heat cream, Splenda, and chocolate pieces in a small sauce pan, mixing well.  Add butter and mix well.  Let it cool and thicken for about 30-40 minutes.  

To make the sandwich, use a spatula to spread the chocolate on a solid cookie, then top it with a cut-out cookie.  Let the chocolate harden completely before serving.


Tags: , , ,

Categories: Dessert, Fun Food, Snacks


Tiffany started making keto meals for her daughter Clara in 2010, after Clara’s diagnosis with Infantile Spasm. While tough at times, managing between the strict requirements of the diet, Clara’s very sophisticated sense of taste, an older daughter whose overwhelming enthusiasm to help is only rivaled by her ability to make a much bigger mess in the process, and a dog who is determined to eat Clara’s leftovers to the detriment of her own waistline, Tiffany is grateful that her hands are being used to heal Clara. Tiffany hopes this website would be especially helpful to those working or single moms who do not have the time to design and try out new meals. Bon appetit to all the keto kids in the world!


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