@awakeningtheclean: Soft dark chocolate cookies sandwiched with thick pale-pink raspberry cream and a jammy raspberry center — snowy tops, zero sugar. [No Added Sugar] · [Low Carb] · [Baked & Chilled] Prep: 30 min · Bake: 11 min · Chill: 25 min · Serves: 12 🍫 Soft Chocolate Cookies: * 1 cup almond flour, finely ground (112g) * ¼ cup unsweetened cocoa powder, Dutch-processed (21g) * ⅓ cup powdered erythritol-monk fruit sweetener (53g) * ½ tsp baking powder * Pinch fine sea salt * 1 large egg, room temperature * 1 tbsp unsalted butter, melted and cooled (14g) 🍓 Raspberry Cream Filling: * ½ tsp unflavored gelatin, bloomed in 1 tbsp cold water * 2 oz reduced-fat cream cheese, softened to room temperature (56g) * ½ cup thick plain 0% Greek yogurt, room temperature (113g) * 2 tbsp powdered allulose (24g) * ¼ cup heavy whipping cream, very cold (60ml) — must be suitable for whipping, check label * 2 tbsp fresh raspberries, finely crushed and lightly drained (20g) * ¼ tsp alcohol-free vanilla 🍓 Raspberry Jam Center: * ½ cup fresh raspberries (60g) * 1 tbsp powdered allulose (12g) * ½ tsp fresh lemon juice ❄️ Snowy Finish: * ¼ cup powdered erythritol-monk fruit sweetener (30g) — for coating before baking and re-dusting after cooling 📋 Instructions: 1. Whisk almond flour, cocoa, powdered sweetener, baking powder, and salt; whisk egg and melted cooled butter in a separate bowl; mix wet into dry just until a soft cohesive chocolate dough forms; refrigerate 20 minutes. 2. Make raspberry jam: combine raspberries, allulose, and lemon juice in a small saucepan over medium-low heat 4–6 minutes crushing gently until reduced to approximately 35–40g and thick enough that a spoon dragged across leaves a visible trail 1–2 seconds; cool completely; refrigerate until thick and spoonable. 3. Preheat oven to 325°F (165°C). Line a sheet pan with parchment. 4. Divide dough into 24 equal portions of approximately 9–10g each; roll each into a ball; coat lightly in powdered sweetener; flatten gently to approximately 2–2¼ inches wide. 5. Bake at 325°F for 10–12 minutes until edges are set and centers are still soft; cool on pan 10 minutes; transfer to a rack and cool completely. 6. Make raspberry cream: bloom gelatin in 1 tbsp cold water 5 minutes; liquefy gently — do not boil; beat cream cheese, allulose, and vanilla until completely smooth; mix in room-temperature Greek yogurt until uniform; stir 2 tbsp yogurt mixture into warm gelatin then mix back in. 7. Whip cold heavy cream to medium-firm peaks in a separate chilled bowl; fold into cream cheese mixture in two additions; fold in crushed drained raspberries just until filling turns pale pink with light berry streaks. 8. Refrigerate cream 15–20 minutes until thick enough to pipe. 9. Match cooled cookies into 12 pairs; re-dust top sides only with powdered sweetener after fully cooled. 10. Pipe approximately 1½ tbsp raspberry cream onto the flat side of each bottom cookie leaving a small hollow in the center; spoon approximately ½ tsp chilled raspberry jam into the hollow. 11. Top gently with the second cookie; press very lightly. 12. Refrigerate assembled sandwich cookies 20–30 minutes until filling stabilizes; serve chilled or cool. 💡 Tips: * Re-dust the top cookies only after completely cooling — dusting warm cookies causes the sweetener to absorb and the snowy finish disappears. * Leave a hollow in the cream center before adding jam — without it the jam gets pushed out the sides when the top cookie is pressed on. 📊 Nutritional Info (per serving, ~12 sandwich cookies): Calories: ~110 Net Carbs: ~3g Protein: ~5g Fat: ~9g Fiber: ~2g Sodium: ~55mg Recipe 🔗👉 https://www.facebook.com/share/p/1GzwMHRhcF/?mibextid=wwXIfr Credit & Gratitude This recipe is inspired by Mindfully Sugar Free. Explore more of their delicious creations here: ➡️ https://www.facebook.com/share/1AwhKojbh8/?mibextid=wwXIfr #creatorsearchinsights #keto #ketorecipes #cookies #ketosnacks

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Thursday 27 August 2026 21:57:51 GMT