Maple-flavored cookies filled with maple buttercream? Oh, yes. Keto Maple Cream Sandwich Cookies that have only 5 ingredients are sugar, gluten, & grain-free, low carb, and trim healthy mama friendly? Oh, yes PLEASE. These keto maple cookies are the low carb cookie recipe you’ve been waiting for!
These have been a love of mine since our honeymoon in Quebec almost 17 years ago. We brought home a gallon of maple syrup, a lot of memories, and a few boxes of maple sandwich cookies.
My husband and I are hoping to go back for a few days alone. Just the thought of a few days alone with him and all the crepes we can eat makes me giddy. Because, really, who diets on a second honeymoon? We generally splurge while we are away and then switch back to keto crepes and pastries when we get back home.
How to Make Maple Cream Sandwich Cookies
These are very very easy to make! Just five ingredients to a delicious treat!
Keto Maple Sandwich Cookie Ingredients:
- Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
- Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. Since these sweeteners can be more expensive this helps with my food budget.
- Maple Extract – This is the most important ingredient in low carb maple cookies – it is how you get a maple flavor without maple syrup.
- Gelatin – This crust does not have eggs so the gelatin acts as a binder and helps it hold together.
- Butter – I just use regular salted butter in all my baking recipes.
The icing inside the sandwiches just using 3 ingredients already above.
Mix the dough in a food processor. Using a food processor is important because the blade helps to break down the almond flour and make the dough sticky enough to form a ball. It can take 1-2 minutes of processing for it to come together.
Form the dough into a log and wrap with waxed paper or parchment paper.
Slice into cookies, sprinkle with sweetener, press down and bake. The reason I sprinkle them with sweetener is so they didn’t stick to the measuring cup I flattened them with.
Make the icing and fill the cookies. Just flip over half of them and divide the icing between the bottoms. Match with a top the same size. Chill them in the refrigerator to set the icing. If not it will ooze out when you try to bite them. They are also crisper after being chilled.
How many keto cookies can I eat?
This makes 8 sandwich cookies. Since they are 2 cookies plus a couple of tbsp of icing I would say a serving would be 1 sandwich cookie. My cookies are dark because the maple extract I used was dark. If you use a lighter colored extract you will have lighter cookies.
How to Store Low Carb Baked Goods
I tend to store all my low carb and keto baked goods in the refrigerator. They last longer this way! If you really don’t want to store these cookies in the fridge they will keep at room temperature for a few days.
They also freeze well for up to 2-3 months.
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- Combine cookie ingredients in a bowl and mix with a wooden spoon. This dough comes together pretty easily. Divide into 16 pieces. Roll each into a ball and put on a cookie sheet lined with parchment paper. OR shape the dough into a log and slice 16 pieces.
- Using the bottom of a measuring cup or drinking glass flatten the cookies to 1/4 inch thick. They might stick to the bottom but just slide the dough off and put it back on the parchment.
- Bake for 10-12 minutes until the edges are golden. (One reader said 8 minutes was enough so if your oven runs hot start checking after 8). Cool completely.
- While the cookies are cooling mix the butter for the icing with an electric mixer. Slowly add the sugar and mix until smooth. Add the maple extract.
- When the cookies are completely cooled flip half upside down and divide the icing between them. Top each with a second cookie. Refrigerate for at least an hour. Otherwise the icing with ooze out when you bite them.
Originally Published May 14, 2016. Revised and Republished April 8, 2020.
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