The recipe makes 8 servings.
Ingredients:
For the Chocolate Cookies
2 scoops HLTH Code Chocolate
1½ cups almond flour (150 g)
2 Tbsp coconut flour (15 g)
1 tsp baking powder
¼ tsp salt
2 medium eggs
⅓ cup melted butter (80 ml)
2 Tbsp allulose or monk fruit sweetener
For the Vanilla Cream Base
2 scoops HLTH Code Vanilla
4 oz cream cheese, softened (115 g)
½ cup heavy cream (120 ml)
For the Keto Salted Caramel
⅓ cup allulose (70 g)
2 Tbsp butter (30 g)
¼ cup heavy cream (60 ml)
½ tsp sea salt
Instructions:
For the cookies
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
Mix the almond flour, coconut flour, HLTH Code Chocolate, baking powder, salt, and sweetener in a large mixing bowl.
Then add the eggs and melted butter, and mix into a soft dough.
Scoop and flatten into cookies. Use a cookie cutter if you prefer a perfect, uniform finish.
Bake for about 10–12 minutes until set. Cool completely.
For the salted caramel
In a saucepan over medium heat, melt the allulose until it turns golden.
Add the butter and stir until smooth. Slowly add heavy cream then stir until glossy, while it bubbles and froths. Add the salt and let cool slightly.
For the vanilla cream
Beat the cream cheese until smooth and add HLTH Code Vanilla. Slowly whip in the heavy cream until light and fluffy.
Once the caramel is slightly cooled, fold it into the vanilla cream until smooth and creamy.
Spread the filling onto one cookie and sandwich with another.
Nutritional breakdown per serving. Recipe makes 8 servings
320 Calories
13g Protein
26g Fat
3g Fiber
8g Total Carbs
4g NET Carbs
