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Low-Carb Double Decker Cookies with Cream Cheese Filling

Name: Low-Carb Double Decker Cookies with Cream Cheese Filling
Yield: 36 servings
Ingredients: Butter, unsalted: 115 g (½ cup ⅜ tsp); Xylitol, Birch Sugar, granulated: 115 g (½ cup 1¾ tsp); Egg, large: 2 (2); Salt, Kosher salt, table salt: ¼ tsp (¼ tsp); Hazelnut Flour, Filberts, partially de-oiled: 270 g (2 cups 1 tbsp); Coconut Flour, partially de-oiled: 21 g (3 tbsp); Cocoa powder, unsweetened: 40 g (⅜ cup 4⅜ tsp); Baking Soda, leavening agent: 1 tsp (1 tsp); Carob Flour, Locust Bean Gum: ¾ tsp (¾ tsp); Cream cheese, full fat: 100 g (⅜ cup 2¾ tsp); Butter, unsalted: 14.2 g (1 tbsp); Xylitol, Birch Sugar, powdered: 50 g (¼ cup 1¼ tsp); Vanilla, pod or bean: 1 (1)

submitted by Sara on December 5, 2018

Source: https://www.amazon.de/dp/3625179415

Baked Good

Snack

Ingredients
for
servings
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For the cookies

	115 g ½ cup ⅜ tsp	Butter, unsalted
	115 g ½ cup 1¾ tsp	Xylitol, Birch Sugar, granulated
	2 (ea. 50 g) 2 (ea. 1.76 oz)	Egg, large
	¼ tsp ¼ tsp	Salt, Kosher salt, table salt
	270 g 2 cups 1 tbsp	Hazelnut Flour, Filberts, partially de-oiled
	21 g 3 tbsp	Coconut Flour, partially de-oiled
	40 g ⅜ cup 4⅜ tsp	Cocoa powder, unsweetened
	1 tsp 1 tsp	Baking Soda, leavening agent
	¾ tsp ¾ tsp	Carob Flour, Locust Bean Gum
For the filling
	100 g ⅜ cup 2¾ tsp	Cream cheese, full fat
	14.2 g 1 tbsp	Butter, unsalted
	50 g ¼ cup 1¼ tsp	Xylitol, Birch Sugar, powdered
	1 (ea. 1 g) 1 (ea. 0.04 oz)	Vanilla, pod or bean
	834 g 29.41 oz	altogether (view nutrition facts)

by Sara

1/1

Preparation

Serving size:
23 g (calculated) 0.82 oz (calculated)
Notes: 1 cookie sandwich with a diameter of 1 9/16 in (4 cm) and a height of 11/16 in (1.75 cm)
Temperature: 180 °C 356 °F

Making the cookies

Cream the softened butter with the xylitol.
Add the eggs and salt and mix until well combined.
Now add the dry ingredients and mix briefly.
Knead to a dough until it comes together and is slightly flexible.
Roll out the dough between two layers of cling film to a thickness of about 1/5 in (5 mm).
Cut out circles and put on a baking tray lined with parchment paper.
Bake for about 12 minutes. The cookies are done when the edges start to darken.
Let cool completely.

Filling the cookies

Scrape out the vanilla pulp.
If you cannot get powdered xylitol, blend granulated xylitol in a food processor.
Mix the cream cheese with the softened butter, powdered xylitol and vanilla pulp.
You can of course add more xylitol, if you prefer a sweeter filling.
Using a teaspoon measure, add a dollop of filling in the center of half of the cookies.
Top each cookie with filling with another cookie and press together until the filling reaches the edges.

Nutrition Facts
for
serving

Calorie count
87 kcal
% of calories by macros
Fat 59.8 % 52 kcal 5.9 g
Net Carbs 5.7 % 5 kcal 1.4 g
Sugar Alcohols 12.6 % 11 kcal 4.6 g
Dietary Fiber 4.6 % 4 kcal 1.8 g
Protein 17.2 % 15 kcal 3.9 g
Approx. WW SmartPoints™
3.1

Cholesterol 21 mg
Sodium 64.4 mg
Fat 5.9 g
- Saturated Fat 3 g
- Trans Fat 0 g
Carbohydrates 7.8 g
- Dietary Fiber 1.8 g
- Total Sugars 0.8 g
- Added Sugar 0 g
- Sugar alcohols 4.6 g
Protein 3.9 g

Calcium 7.2 mg
Iron 0.2 mg
Magnesium 6.8 mg
Potassium 29 mg
Zinc 0.1 mg
Vitamin A (Retinol Equivalents) 37.7 mcg
Vitamin B12 0 mcg
Vitamin C 0 mg
Folate 2.1 mcg
- Folic Acid 0 mcg

Fat	59.8 %	52 kcal	5.9 g
Net Carbs	5.7 %	5 kcal	1.4 g
Sugar Alcohols	12.6 %	11 kcal	4.6 g
Dietary Fiber	4.6 %	4 kcal	1.8 g
Protein	17.2 %	15 kcal	3.9 g