How many net carbs are in each matcha cookie sandwich?

Each cookie sandwich has only 2g net carbs and 178 calories, making them an easy keto-friendly snack.

Why is there no baking powder in this cookie recipe?

Baking powder would cause the cut-out cookies to rise and lose their shape. Skipping it keeps the cookies flat with neat edges, perfect for sandwich shapes.

What matcha powder works best for baking?

A culinary-grade matcha powder is ideal for baking as it provides vibrant green color and a strong matcha flavor. This recipe uses Marukyu Koyamaen's Wakatake variety, but any culinary-grade matcha will work.

How do I get soft vs crunchy cookies?

For soft cookies, roll the dough to 1/4 to 1/3 inch thick and chill twice before baking for 13-15 minutes. For crunchy cookies, keep them 1/4 inch thick, skip the second chilling, and bake up to 17 minutes until golden brown.

Breakfast Dairy-free Dessert Gluten-free Keto Snack Vegan

Keto Vegan Matcha Cookie Sandwiches

Name: Keto Vegan Matcha Cookie Sandwiches
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 8
Cuisine: American, Japanese
Ingredients: 84 grams almond flour (¾ cup); 16 grams coconut flour (⅛ cup); 44 grams powdered erythritol (⅓ cup); 2 ½ teaspoons matcha powder; ⅛ teaspoon fine sea salt; 57 grams vegan butter (¼ cup); 14 grams vegan cream cheese (1 tbsp); ½ teaspoon vanilla extract (optional for keto); 180 grams unsweetened coconut cream (water removed - ¾ cup); 30 grams powdered erythritol (¼ cup); ½ teaspoon vanilla extract (optional for ketosis)

March 30, 2021 · Updated April 17, 2021

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Soft and chewy matcha cookies with creamy coconut filling — keto-friendly, vegan, and gluten-free. A perfect snack for everyone!

Sometimes I want to satisfy a dessert craving without making things complicated. These 8-ingredient low-carb matcha cookie sandwiches are my first choice (because cookies alone aren’t enough for me!). Prep takes 10 minutes or less, and what I love most is that they’re sugar-free and healthy!

TEXTURE OF THESE COOKIES

I know many of you love chewy cookies. This recipe makes soft and chewy cookies with neat edges that you can cut into any shape you like. Sandwiched together with silky coconut cream filling, these cookies reach a whole new level! I love chilling them before serving so the filling becomes more ice cream–like.

THESE MATCHA COOKIES ARE:

Keto-friendly
Low-carb (2g net carbs per sandwich!)
Vegan
Gluten-free
Dairy-free
Sugar-free
Chewy & soft

WHICH MATCHA POWDER TO USE

The matcha powder I used is specifically made for cooking. It gives food a vibrant green color that saves my photo-editing skills! The brand is Marukyu Koyamaen (丸久小山園) and the type is Wakatake (若竹). I got it from amazon.jp and love using it for baking! You can also use other culinary-grade matcha brands or any matcha powder you have on hand.

WHY NO BAKING POWDER?

You don’t want cut-out cookies to rise too much and lose their shape, so we skip the baking powder and baking soda that regular cookies use.

TIPS & SUBSTITUTIONS

1. Soft or crunchy: I love both textures. If you prefer one over the other, pay attention to the thickness, chilling time, and baking time. For soft cookies, roll the dough to ¼ to ⅓ inch thick and chill twice before baking. Bake for 13–15 minutes (depending on your oven). For crunchy cookies with crispy edges, keep the thickness around ¼ inch and skip the second chilling after shaping. Bake up to 17 minutes until golden brown.

2. Cooling: Even though the cookies are out of the oven, they’re still fragile. Let them cool on the baking sheet for about 15 minutes — the residual heat will continue cooking and firming them up. Then transfer to a wire cooling rack and let cool completely before serving.

3. Vegan cream cheese: If you can’t find vegan cream cheese, you can use nut butter instead. I’d suggest cashew butter for a milder flavor. For non-vegan, you can absolutely use dairy cream cheese.

4. Sweetener: To keep these cookies keto-friendly, I used erythritol. You can also use other sugar-free sweeteners like monk fruit sweetener. If you’re not counting carbs, feel free to use cane sugar, coconut sugar, brown sugar, or other granulated sugars.

5. Storage: Store leftover cookies in an airtight container in the refrigerator for up to 7 days. I haven’t tried freezing them, but I think it would work.

Keto Vegan Matcha Cookie Sandwiches

Soft and chewy matcha cookie sandwiches with creamy coconut filling — only 2g net carbs each! Keto-friendly, vegan, and gluten-free. Easy to make with just 8 ingredients.

Print Recipe

Course

Breakfast, Dessert, Snack

Cuisine

American, Japanese

Servings

Prep Time

10 min

Cook Time

15 min

Total Time

55 min

Equipment

• Food processor

Ingredients

For Cookies

84 grams almond flour (¾ cup)
16 grams coconut flour (⅛ cup)
44 grams powdered erythritol (⅓ cup)
2 ½ teaspoons matcha powder
⅛ teaspoon fine sea salt
57 grams vegan butter (¼ cup)
14 grams vegan cream cheese (1 tbsp)
½ teaspoon vanilla extract (optional for keto)

For Filling

180 grams unsweetened coconut cream (water removed - ¾ cup)
30 grams powdered erythritol (¼ cup)
½ teaspoon vanilla extract (optional for ketosis)

Instructions

For Cookies

1
In a food processor, add almond flour, coconut flour, powdered erythritol, matcha powder, and fine sea salt. Pulse several times until combined.
2
Add half of the cold vegan butter cubes and pulse a few times until the butter is no longer visible. Add the remaining butter cubes and process until a crumbly dough forms, then add the vegan cream cheese and vanilla extract (if using) and process until combined.
3
Prepare a large piece of plastic wrap (about 22 x 12 inches) on a work surface and transfer the cookie dough onto it. Seal the plastic wrap into a rectangle shape. Use a rolling pin to roll the cookie dough to reach every corner of the plastic wrap, about ¼ inch thick.
4
Chill the cookie dough for 30 minutes.
5
Line a baking sheet with parchment paper. Cut out cookies using a cookie cutter (I used a 2.5-inch round cutter). Place the shaped cookies onto the lined baking sheet. If you prefer softer cookies, chill the cookies again for 15 minutes. Otherwise, preheat the oven to 160°C (320°F).
6
Bake on the middle rack for 13–15 minutes, rotating the baking sheet after 6–7 minutes. Bake until the surface becomes slightly golden brown. For crunchier cookies, bake up to 17 minutes until the edges and surface turn golden brown.
7
Let the cookies cool on the baking sheet for about 15 minutes before transferring to a cooling rack. Let cool completely before adding the filling.

For Filling

1
In a medium mixing bowl, add coconut cream, powdered erythritol, and vanilla extract (if using). Whisk with an electric hand mixer until combined and fluffy. Transfer the cream to a piping bag.
2
Pipe the cream onto the center of a cookie, leaving about ½ inch from the edge and building it up to the height of a raspberry. Place raspberries around the edge, then top with another cookie and press down gently to spread the cream.

Nutrition Information

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not significantly affect blood sugar in most people. These values are calculated manually and provided for reference only. Actual figures may vary depending on the brands you use, so feel free to make your own calculations.

Total servings in this recipe: 8

Net carbs per serving: 2g

Nutrition Facts

8 servings per container

Amount Per Serving

Calories178

% Daily Value*

Total Fat 15g19%

Total Carbohydrate 5g2%

Dietary Fiber 2g7%

Sugars 1g

Protein 4g8%

Net Carbs 2g

* Percent Daily Values are based on a 2,000 calorie diet.

Frequently Asked Questions

How many net carbs are in each matcha cookie sandwich?: Each cookie sandwich has only 2g net carbs and 178 calories, making them an easy keto-friendly snack.
Why is there no baking powder in this cookie recipe?: Baking powder would cause the cut-out cookies to rise and lose their shape. Skipping it keeps the cookies flat with neat edges, perfect for sandwich shapes.
What matcha powder works best for baking?: A culinary-grade matcha powder is ideal for baking as it provides vibrant green color and a strong matcha flavor. This recipe uses Marukyu Koyamaen's Wakatake variety, but any culinary-grade matcha will work.
How do I get soft vs crunchy cookies?: For soft cookies, roll the dough to 1/4 to 1/3 inch thick and chill twice before baking for 13-15 minutes. For crunchy cookies, keep them 1/4 inch thick, skip the second chilling, and bake up to 17 minutes until golden brown.

Did you try this recipe?

Tag @lokyisfoodstudio on Instagram and share your creation!

Keto Vegan Matcha Cookie Sandwiches

TEXTURE OF THESE COOKIES

THESE MATCHA COOKIES ARE:

WHICH MATCHA POWDER TO USE

WHY NO BAKING POWDER?

TIPS & SUBSTITUTIONS

Keto Vegan Matcha Cookie Sandwiches

Equipment

Ingredients

For Cookies

For Filling

Instructions

For Cookies

For Filling

Nutrition Information

Frequently Asked Questions

Did you try this recipe?

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