Keto Chocolate Mousse Sandwich Cookies


Step 1Preheat 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.

Step 2Add the egg and mix well.

Step 3Form 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.

Step 4Roll 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!

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

Step 6Roll 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.

Step 7Bake 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.

Step 8Meanwhile, 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.

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

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

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