Keto Vegan Matcha Cookie Sandwiches

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)

For Cookies

1. 1

   In a food processor, add almond flour, coconut flour, powdered erythritol, matcha powder, and fine sea salt. Pulse several times until combined.

2. 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. 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. 4

   Chill the cookie dough for 30 minutes.

5. 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. 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. 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. 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. 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.