Keto Cardamom Cream Cookies

If you like cookies that feel a little fancy without much effort, these keto cardamom cream cookies are a nice one to try.

They are soft, buttery, and have a warm cardamom flavor that makes them taste special.

The best part is that they are low carb and keto friendly, so they fit into your daily eating without any trouble.

I filled mine with a smooth cream that has a little orange zest in it, which pairs really well with the cardamom.

They come together as simple sandwich cookies, and I think you will enjoy how easy they are to make.

Why You’ll Love This Recipe

Bakery Style Charm – These sandwich cookies look fancy enough for guests but stay simple to make at home.

Warm Cardamom Flavor – Ground cardamom gives every bite a cozy, aromatic taste that feels special and unique.

Rich Cream Filling – Smooth mascarpone filling adds a creamy, dreamy center that melts in your mouth.

Recipe Ingredients

For The Cookies

• 1 1/2 cups Almond Flour
• 2 tbsp Coconut Flour
• 1/3 cup Powdered Allulose
• 1 tsp Baking Powder
• 1 tsp Ground Cardamom
• 1/4 tsp Salt
• 1/2 cup Butter, Softened
• 1 Large Egg
• 1 tsp Vanilla Extract

For The Cream Filling

• 4 oz Mascarpone Cheese
• 2 tbsp Powdered Allulose
• 1 tbsp Heavy Cream
• 1/2 tsp Orange Zest
• 1/4 tsp Vanilla Extract
• 1 pinch Ground Cardamom

How To Make

Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2

Stir almond flour, coconut flour, powdered allulose, baking powder, ground cardamom, and salt in a bowl.

Step 3

Mix in the softened butter, egg, and vanilla extract until the dough comes together. Chill for 10 minutes so it scoops cleanly.

Step 4

Scoop 16 small cookies, flatten them slightly, and arrange them on the baking sheet.

Step 5

Bake for 9 to 11 minutes, until the edges are set and the bottoms are lightly golden. Cool completely.

Step 6

Beat mascarpone cheese, powdered allulose, heavy cream, orange zest, vanilla extract, and a pinch of cardamom until thick.

Step 7

Spread the cream filling onto half of the cookies and top with the remaining cookies to make sandwich cookies.

Tips

Use Finely Ground Almond Flour

Reach for blanched, finely ground almond flour instead of almond meal. The fine kind gives you a smooth, tender cookie.

Almond meal has bits of skin and a coarser grind that make the cookies gritty and a little crumbly.

Spoon the flour into your measuring cup and level it off. Scooping straight from the bag packs in too much and dries out the dough.

Soften the Butter, Don’t Melt It

Your butter should be soft enough to press with your finger but not melted or oily. This is what helps everything come together into a smooth dough.

If the butter melts, the dough turns greasy and the cookies spread too much and lose their shape.

I recommend leaving it on the counter for about 30 minutes before you start. The microwave usually takes it too far.

Keep a Close Eye on the Bake Time

Almond flour browns faster than regular flour, so start checking at the 9 minute mark. You want set edges and lightly golden bottoms.

Pull them out while the centers still look a little soft. They firm up as they cool.

If you wait for the tops to look fully done, the bottoms will already be too dark and the cookies come out dry.

More Recipes

• Keto Cream Cheese Cookies

Frequently Asked Questions

Can I swap the allulose for another keto sweetener?

Yes, you can use a powdered erythritol or monk fruit blend in the same amount as the allulose. Just make sure it is the powdered kind so the cookies and filling stay smooth.

Keep in mind that allulose gives the softest texture and browns the nicest, so other sweeteners may leave the cookies a little firmer.