Keto Copycat Chocolate Milano Cookies Low Carb
Are you looking for a tasty keto cookie recipe?
Look no further then these keto copycat chocolate Milano cookies.
A super easy low carb recipe that will be loved by all and they will be asking you to make over and over again.
Make these ketogenic diet cookies as keto treats, keto snack or low carb desserts.
Those that don’t follow a ketogenic diet / lifestyle and kids will even go crazy for these keto copycat Pepperidge Farm cookies.
Who doesn’t love chocolate filled cookies?
A crispy keto cookie filled with chocolate – oh yummy!
Get ready to bake up the best low carb Milano cookies with this simple keto cookie recipe.
This also make great keto cookies for any kind of party or celebration.
So settle in for some of the best low carb keto copycat Milano cookies!
❤️ Check out this other ❤️
Keto Copycat Recipes
Keto Copycat Hostess Ding Dongs
Keto Copycat Hostess Chocolate Cupcakes
Keto Copycat Hostess Lemon Cupcakes
Keto Copycat Nutter Butter Cookies
How To Make Keto Copycat Chocolate Milano Cookies
Preheat the oven to 400 degrees.
In a mixing bowl, combine the butter, sugar substitute,
egg whites,
almond flour
and vanilla extract. Blend until smooth and completely combined.
Place the mixture into a piping bag or tool, and pipe 2-2 ½ inch long oval cookie shapes onto a parchment lined baking sheet, and bake for 8-10 minutes until the edges are beginning to brown.
Let the cookies cool completely.
Heat the heavy whipping cream in a pot over medium heat on the stove until just before it begins to boil.
Pour the heavy whipping cream over the Lily’s baking chips in a mixing bowl,
and whisk until well combined and completely melted. Let cool.
Add some of the chocolate mixture onto the bottom of one of the cookies, and place another cookie on top to form a sandwich.
Place the cookies into the freezer to set for 10-15 minutes before serving.
Serve and Enjoy
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Keto Milano Cookies
Ingredients
- 2 Sticks butter unsalted and softened
- ½ C. Swerve confectioners sugar substitute
- ¾ C. Egg whites
- 2 C. Almond flour
- 1 tsp. Vanilla extract
- 1 C. Lily’s baking chips
- 1 C. Heavy whipping cream
Instructions
- Preheat the oven to 400 degrees.
- In a mixing bowl, combine the butter, sugar substitute, egg whites, almond flour and vanilla extract. Blend until smooth and completely combined.
- Place the mixture into a piping bag or tool, and pipe 2-2 ½ inch long oval cookie shapes onto a parchment lined baking sheet, and bake for 8-10 minutes until the edges are beginning to brown.
- Let the cookies cool completely.
- Heat the heavy whipping cream in a pot over medium heat on the stove until just before it begins to boil.
- Pour the heavy whipping cream over the Lily’s baking chips in a mixing bowl, and whisk until well combined and completely melted. Let cool.
- Add some of the chocolate mixture onto the bottom of one of the cookies, and place another cookie on top to form a sandwich. Place the cookies into the freezer to set for 10-15 minutes before serving.
Notes
Nutrition
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Hi,
How many cookies per serving?
Thank you!