Add the butter and powdered erythritol to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.
Fold in the almond flour until you get a smooth dough.
Preheat your oven to 350°F/180°C.
Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.
Repeat this process until no dough is left.
Carefully place the cookies on a baking tray lined with parchment paper.
☝︎ The dough tends to fall apart rather easily, that's why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.
Bake the cookies for about 7-8 minutes in your preheated oven.
☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
Let the cookies cool down completely while you continue with the next step.
Start to prepare the blueberry filling while the cookies cool down.
Add the blueberries into a small (non-stick) pot and set the heat to medium.
Let the blueberries simmer for about 10 minutes and stir them regularly while they cook.
Mash the cooked blueberries with a fork until you get a smooth mass with as few large blueberry chunks as possible.
Let the cooked blueberries cool down while you continue with the next step.
Add the butter and powdered erythritol to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.
Fold in the cooled, mashed blueberries until you get a smooth mass.
Once the cookies are cold, you can fill them with the blueberry filling.
To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.
Press the second cookie down, until the creme is spread evenly between the cookies.
Repeat this step with the remaining cookies, until you have no cookies and creme left.
Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
Cover the keto blueberry sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.
Serving Size 1 cookie
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.