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.
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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.
Maple Buttercream:
The icing inside the sandwiches just using 3 ingredients already above.
- Sweetener
- Butter
- Maple Extract
Step One:
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.
Step Two:
Form the dough into a log and wrap with waxed paper or parchment paper.
Step Three:
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.
Step Four:
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 tablespoon 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.
Try these Keto Christmas Cookies next!
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Ingredients
Cookie Ingredients:
- ¾ cup almond flour
- 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 tablespoon butter softened
- 1 teaspoon maple extract
- ½ teaspoon gelatin
Maple Buttercream:
- 5 tablespoon butter
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ½ teaspoon maple extract
Instructions
- 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 ¼ 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.
Notes
Nutrition
Originally Published May 14, 2016. Revised and Republished April 8, 2020.
Jennifer says
I noticed your blog says to mix them with a food processor, but your directions say a wooden spoon. Which is the best way to get the best results??? Thank you.
Jennifer
Eowyn says
Hi Jennifer, I just use a wooden spoon for everything, and it works out great. But you can use a blender in place of a food processor, if you don't have a food processor like me, LOL.
Jenny says
Do you think I could roll these out between parchment and use cookie cutters? I am craving maple and these look fabulous.
Eowyn says
Yes, Jenny, you could definitely do that! Use wax paper instead of Parchment, though. At least that is what I recommend.
Naomi says
Can you use pure maple syrup in place of maple flavoring?
Taryn says
That small of an amount will not yield a good maple flavor and using a larger amount would require adjusting the other ingredients. I haven't tested this with syrup so I'm not sure what the exact adjustments would be.
Bryan says
Can you use an egg instead of gelatin ?
Taryn says
Possibly but they will not be crisp. Using eggs in almond flour cookies makes them cakey.
Valailuk says
Very good recipe! The cookies will be crisp after refigerated.
Natalie McCord says
Just curious if you think these would be possible to make with a nut free flour alternative? Briana baking blend or coconut flour? Tree nut allergy 😞 Thanks so much for any suggestions!
Taryn says
The best sub for almond flour is actually sunflower seed flour. That can be subbed 1:1. All coconut flour will not work. I'm not sure about Briana's blend.
Angela M Norton says
Just made these! they are SO YUMMY!!! thank you for the awesome recipe
Tara L McLoughlin says
I had to check twice to make sure these were really low carb. My mother is a maple freak. I can't wait to make these for her! Thanks for sharing.
renae says
Weird question, but is there an ingredient missing off of this list? My ingredients aren't binding at all in the bowl. Just a floury mix. What am I missing? ugh.
Taryn says
Nope, the butter should make it come together. Was your butter pretty soft? This won't work with cold butter. You could warm the dough a bit or add a tsp of water.
Jennifer says
I have an almond allergy. 8' wondering if I can use another flour here?
Taryn says
Another nut flour should work.
Kristen says
Mine were almost burnt after only 8 min
🙁 I'm hoping they still taste okay!
Taryn says
Have you checked your oven temp recently? I'm not sure why they cooked so fast.
Johnna D. says
Taryn, OMG I can almost taste them!! Did you use Great Lakes Red can gelatin?
Taryn says
Nope, just the Knox kind. The gelatin is supposed to make the cookies crispy. It's hard to get crispy cookies with alternative flours. LMK what you think after you make them!
Abby says
HI,
Just wondering if I can use any other sweetener.... these look so good and my g'kids are just maple crazy !
thanks for any help & advise you can share.
Taryn says
You should be able to substitute according to this chart. I wouldn't use straight stevia though, it doesn't have enough bulk. http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/