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Delicate ginger cookies filled with delightful pineapple cream.

Yield: 27 sandwich cookies

Serving Size: 1 cookie

Ingredients for the cookies:

  • 1 1/2 tbsp. pure vanilla extract
  • 1/2 cup natural, non-GMO granulated erythritol
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup coconut flour
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Ingredients for the buttercream:

  • 1 cup unsalted butter, softened
  • 1 1/2 tbsp. pure pineapple extract
  • 7 tbsp. natural, non-GMO powdered/confectioners erythritol
  • 6 tbsp. heavy cream

Directions:

  1. Preheat the oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. In a large bowl, using an electric hand mixer on medium-low speed, cream the butter, erythritol, and vanilla extract.
  4. Add the eggs in 1 at a time, beating well after each addition.
  5. Add in the coconut flour, ginger, cinnamon, baking powder, and salt. Beat well to combine.
  6. Take rounded teaspoons of the dough, and roll it into balls. Lay them about 2″ apart on the prepared cookie sheet.
  7. Use your fingertips to flatten each cookie to a thickness of about 1/4″.
  8. Gently press the tines of a fork that’s been dipped in water around the edges of each cookie, to decorate, if desired.
  9. Place the cookie sheet into the center of your preheated oven, and bake for 7-8 minutes, until the cookies are golden brown around the edges.
  10. Let the cookies cool on the baking sheet for about 5 minutes, before using a metal spatula to gently remove them and place them on a wire rack to cool completely.
  11. While the cookies are cooling, prepare the buttercream as follows:
  12. Place the softened butter in a bowl with the pineapple extract. Use an electric hand mixer on medium to beat until fluffy.
  13. Add in the erythritol, and beat again to combine. Gradually add in the heavy cream a little at a time, beating after each addition.
  14. To assemble the cookies: place a cookie topside down on a plate, and place a rounded teaspoonful of buttercream on the center of the cookie. Top with another cookie. Press down gently to evenly distribute the buttercream inside the sandwich.
  15. Store the cookies and any leftover buttercream in covered containers, in the refrigerator.
Only 1 Net Carb Per Cookie!
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.