How could you possible go wrong with Low Carb Chocolate Peanut Butter Cookie Sandwiches?
I’m back with a delicious new nut free keto cookie recipe! It feels good to be back in the kitchen. So much of my time over the last year has been wrapped up in book writing. I’m so happy to have some free time to devote to the blog again. Craveable Keto Cookbook is out in the world now and I just got home from the first leg of my book tour. It was so much fun getting to meet so many of you in real life.
In addition to finishing Craveable Keto, I also have another new book out – Keto Happy Hour! It is full of delicious low carb cocktails and appetizer recipes. I guess you could say I have been a little busy. I am all about providing answers to common low carb carb questions. And one of the questions I got the very most was “Can you drink alcohol on a low carb diet?” While I don’t necessarily think there is a one-sized fits all answer to this question, I wanted to provide a resource for those that choose to work alcohol into their low carb, ketogenic lifestyle. For me, that resource came in the form of writing another book. What can I say? Cooking and creating fills my cup!
But enough about the books and what I have been up to, let’s get back to these nut free keto cookies, shall we? Low Carb Chocolate Dipped Peanut Butter Cookie Sandwiches be exact. Yes, you read that right! Chocolate Dipped Peanut Butter Cookie Sandwiches!! and they are every bit as good as they look. What goes better together than chocolate and peanut butter. After I made my Keto Flourless Chewy Double Chocolate Chip Cookies, I knew that I needed to add more low carb dessert recipes to my site. That recipe went bananas! Low Carb bananas, of course! Also, be sure to check out my Chocolate Peanut Butter Keto No Bake Cookies. So you tell me… what kind of low carb dessert recipes would you like to see?
SWAPS: These Low Carb Chocolate Dipped Peanut Butter Cookie Sandwiches are a little bit of a splurge in the carb count for some, but you there are some things you can do to lower the carb count: Make smaller cookie sandwiches (these ones are pretty big), omit the chocolate and just have delicious low carb peanut butter cookies. Substitute the peanut butter with almond butter, which has a lower carb count. As for the low carb sweetener, you can use any that you prefer. My two favorites are Swerve and LC Foods Company.
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Low Carb Chocolate Dipped Peanut Butter Cookie Sandwiches
For the cookies
- 1 large egg
- 1 cup creamy peanut butter
- 1/3 cup granular erythritol (get it here)
- 2 teaspoons pure vanilla extract (I use this brand)
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
For the frosting
- 4 ounces mascarpone cheese, softened
- 2 ounces cream cheese, softened
- 3 tablespoons powdered erythritol, more to taste (I use this brand)
- 1 teaspoon pure vanilla extract
For the chocolate coating
- ½ cup sugar-free dark chocolate chips (I use this brand)
- 2 tablespoons coconut oil or butter
- 1 teaspoon Maldon sea salt flakes (get it here)
For the cookies:
- Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, combine the egg, peanut butter, erythritol, vanilla extract, baking powder and salt. Using a hand mixer, mix until all of the ingredients are well incorporated.
- Form the mixture into 1 - 1 1/2 inch balls (12 total). Place the dough balls on the baking sheet, flatten and use a fork to make criss cross marks on each one.
- Bake for 10 minutes. Remove cookies from the oven and cool on a cooling rack before serving.
For the frosting:
- Combine the mascarpone, cream cheese, erythritol and vanilla extract in a mixing bowl. Using an electric hand mixer, beat the ingredients until they are well combined. Transfer the mixture to a piping bag or a Ziploc bag. If using a Ziploc bag, snip off the corner of the bag so you will be able to pipe the mixture out.
For the chocolate coating:
- Combine the chocolate chips and coconut oil in a small bowl and microwave until they are melted. Still to combine. Alternately, this can be done in a double-boiler.
Putting it all together:
- Line a plate with parchment paper or wax paper.
- Once the cookies have cooled, pipe some of the frosting onto 6 of the cookies. Use the other 6 cookies to top off your cookie sandwiches.
- Dip one half of the cookie in the melted chocolate and swirl to coat. Place the cookie on the prepared plate and sprinkle with a little Maldon sea salt. Repeat this process with each cookie sandwich. Place the plate of cookies in the refrigerator until the chocolate has returned to a solid state.