Keto Do-Si-Do Cookies

Ingredients and Directions:

Cookies:

1 3/4 cup almond flour 

1/4 cup oat fiber (can substitute 1/4 cup almond flour)

6 tbs softened unsalted butter 

1 cup granulated monkfruit 

1tsp Baking powder

1/4 tsp salt

1/2 tsp xanthan gum

1/3 cup crunchy peanut butter 

2 eggs

1 scoop TeamKeto Salted Caramel Collagen 

1 scoop TeamKeto Vanilla c8

In a bowl using a hand mixer, mix peanut, butter, xanthan gum, salt, collagen, c8 mct powder, and baking powder. Once fluffy, add in monkfruit a little at a time until fully incorporated. Add eggs then slowly add almond flour and oat fiber (if using). 

Roll out dough between two sheets of parchment paper, about 1/4-1/8 of an inch thick. Allow to chill for 20 mins in freezer. Using a 2-inch circle cookie cutter, cut out 100 cookies. This will take a minute since you'll have to gather dough and roll it out again. Once done, place on a parchment lined baking sheet allow space in-between cookies. Bake at 350° for 14 mins. Allow to cool.

Filling:

6 tbsp unsalted butter

1/3 cup chunky peanut butter 

1 tsp vanilla extract 

1/4 tsp salt

1 cup powdered monkfruit 

In a bowl using a hand mixer, blend peanut butter, butter, vanilla and salt. Slowly add in powdered monkfruit. Add filling into a plastic baggy in one corner and cut off tip to make a piping bag. Evenly fill in 50 cookies then top with the other 50 cookies. Store in fridge for 1 week or 2 weeks in freezer.

Makes 50 cookie sandwiches (100 individual cookies)

Macros per cookie sandwich: Cal 73, 28g Fat, 2g protein, 1 net carb

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