Keto Chocolate Mousse Sandwich Cookies

If you’re looking for a show stopping keto cookie recipe for a special occasion, these low-carb chocolate sandwich cookies tick all the boxes — pretty, oozing and utterly delicious. They make a great edible gift for birthdays, Mother's Day, Valentine's Day and the holiday season!

Filled with a simple sugar-free chocolate mascarpone mousse, these keto-friendly chocolate cookies are great fun to bake with kids too. Give them the mousse to make, they’ll have fun licking the bowl clean. I know I did!

For dairy-free filling, the mascarpone cheese and whipping cream can be substituted with 1 cup of coconut cream. For a nut-free option, use sunbutter instead of almond butter. Sweetener can be used to taste or partially substituted with liquid stevia.

Step-by-step

1. Preheat the oven to 140 °C/ 285 °F (fan assisted), 160 °C/ 320 °F (conventional). Mix the nut butter and coconut butter together in a mixing bowl. (Some store-bought products will have a layer of oil on top which you should not use in this recipe or it may affect the texture.) Add the Erythritol and salt. Stir.
   Note: Apart from store-bought nut butter, you can easily Almond & Cashew Butter, coconut butter or other options such as sunbutter at home.

   

2. Add the egg and mix well.

   

3. Form into a ball. If the dough is too runny (too much oil in the nut butter), add up to 4 tablespoons of ground almonds to thicken. Place in the fridge for 20 minutes to firm up.

4. Roll the dough between 2 sheets of baking paper until about ¹/₂ cm (¹/₄ inch) thick.
   For a super quick no-rolling way: Simply create 26 balls (about 15 g/ ¹/₂ oz each) and then flatten using the bottom of a glass jar or your hand. They won't be perfectly symmetrical but still pretty!

   

5. Cut out your cookies using a 5 cm (2 inch) diameter cutter and careful place using a spatula onto a greaseproof lined baking tray.

6. Roll the remaining dough back into a ball and repeat the rolling between 2 sheets of greaseproof and cutting step until all the dough is used up. You should get about 26 cookies in total.

   

7. Bake in the oven for 30-35 minutes until golden. Carefully flip after about 20 minutes for even cooking. Remove from the oven and allow to cool on a wire rack.

8. Meanwhile, add all the mousse ingredients to a mixing bowl and whisk with an electric whisk until smooth and thick. Don’t over whisk or the cream may curdle.

   

9. Spread about 1 tablespoon of the filling onto one half of a cookie and top with another cookie to form a sandwich.

   

10. Repeat until all the cookies have been filled. Optionally, dust with more cacao powder.

    

11. Store in fridge for up to 3 days. Dry cookies (no filling) can be stored in the freezer for up to 3 months.

    

Recipe

Keto Chocolate Mousse Sandwich Cookies

★★★★★4.8 (136 ratings)

Crispy low-carb almond & vanilla cookies filled with a soft pillow of fluffy chocolate mousse.

Hands on

20m

Overall

1h

Servings

13

3.3 g

Net carbs

4.9 g

Protein

21.6 g

Fat

228

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings13 servings26 servings39 servings52 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 13 sandwich cookies

• Cookies:
• 250 g Almond & Cashew Butter, almond butter, sunbutter or Keto Butter (8.8 oz)
• ¹/₄ cup coconut butter (65 g/ 2.3 oz)
• ¹/₄ cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• 1 large egg
• ¹/₄ tsp sea salt (skip if there is in the nut butter)
• 1 tsp vanilla powder or 2 tsp sugar-free vanilla extract
• Chocolate mascarpone mousse:
• ¹/₂ cup mascarpone cheese (120 g/ 4.2 oz)
• ¹/₂ cup heavy whipping cream (120 ml/ 4 fl oz)
• 3 tbsp raw cacao powder or Dutch process cocoa powder (16 g/ 0.6 oz)
• ³/₄ tsp vanilla powder or 1 ¹/₂ tsp sugar-free vanilla extract
• 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)

Instructions

1. Preheat the oven to 140 °C/ 285 °F (fan assisted), 160 °C/ 320 °F (conventional). Mix the nut butter and coconut butter together in a mixing bowl. (Some store-bought products will have a layer of oil on top which you should not use in this recipe or it may affect the texture.) Add the Erythritol and salt. Stir.
   Note: Apart from store-bought nut butter, you can easily Almond & Cashew Butter, coconut butter or other options such as sunbutter at home.

2. Add the egg and mix well.

3. Form into a ball. If the dough is too runny (too much oil in the nut butter), add up to 4 tablespoons of ground almonds to thicken. Place in the fridge for 20 minutes to firm up.

4. Roll the dough between 2 sheets of baking paper until about ¹/₂ cm (¹/₄ inch) thick.
   For a super quick no-rolling way: Simply create 26 balls (about 15 g/ ¹/₂ oz each) and then flatten using the bottom of a glass jar or your hand. They won't be perfectly symmetrical but still pretty!

5. Cut out your cookies using a 5 cm (2 inch) diameter cutter and careful place using a spatula onto a greaseproof lined baking tray.

6. Roll the remaining dough back into a ball and repeat the rolling between 2 sheets of greaseproof and cutting step until all the dough is used up. You should get about 26 cookies in total.

7. Bake in the oven for 30-35 minutes until golden. Carefully flip after about 20 minutes for even cooking. Remove from the oven and allow to cool on a wire rack.

8. Meanwhile, add all the mousse ingredients to a mixing bowl and whisk with an electric whisk until smooth and thick. Don’t over whisk or the cream may curdle.

9. Spread about 1 tablespoon of the filling onto one half of a cookie and top with another cookie to form a sandwich.

10. Repeat until all the cookies have been filled. Optionally, dust with more cacao powder.

11. Store in fridge for up to 3 days. Dry cookies (no filling) can be stored in the freezer for up to 3 months.

Nutrition per sandwich cookie

Carbs 6%Protein 9%Fat 85% of calories

Net carbs

3.3 g

Total carbs

10.1 g

Fiber

2.4 g

Sugars

1.8 g

Protein

4.9 g

Fat

21.6 g

Saturated fat

8.2 g

Calories

228 kcal

Sodium

60 mg · 2.63% RDA

Magnesium

51 mg · 12.7% RDA

Potassium

150 mg · 7.5% EMR

Nutrition by ingredient

Per sandwich cookie	Net carbs	Protein	Fat	kcal
Almond & cashew butter	2 g	3.1 g	11.7 g	124
Coconut butter, organic, unsweetened	0.3 g	0.3 g	2.6 g	27
Erythritol (natural low-carb sweetener)	0.2 g	0 g	0 g	1
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.5 g	0.4 g	6
Salt, sea salt	0 g	0 g	0 g	0
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Mascarpone cheese	0.2 g	0.5 g	3.3 g	32
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.2 g	0.2 g	3.5 g	34
Cocoa powder, raw (cacao)	0.3 g	0.2 g	0.2 g	3
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Erythritol (natural low-carb sweetener)	0.1 g	0 g	0 g	0
Total	3.3 g	4.9 g	21.6 g	228

Serving size sandwich cookie

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian