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September 25, 2013

Maple Cream Sandwich Cookies

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My favourite childhood cookie made low carb and grain-free! These delicious maple cream sandwich cookies are a fun snack for kids and adults alike.

Low Carb Maple Cream Sandwich Cookies You know that feeling you get when you find a twenty dollar bill on the ground in front of you? That’s a pretty great feeling. You know that feeling you get when you take the time to ask around and discover that it actually belongs to the elderly woman in front of you who didn’t notice it fall out of her pocket? Let’s face it; that’s an even better feeling. When you see her face light up and hear her words of thanks, you know you made the right move. In our hectic day-to-day world, little kindnesses matter. They matter a great deal. Grand gestures of charity and kindness are wonderful too, of course, but it doesn’t take buckets of money or hours of community service to be generous and brighten someone’s day. Just taking a moment to offer a little help, a kind word or a sweet but unexpected gesture can make all the difference to a stranger or a friend. Little kindnesses make the world go round.

Gluten-Free Maple Cream Sandwich Cookies

In the spirit of brightening everyone’s day a little bit, Folger’s is launching “The Best Part”, a social platform that will allow people to connect and share positive stories through Facebook, Twitter and Instagram. So I decided to throw it wide open and ask my readers for some stories of kindness, positivity and courage that came to their minds. I couldn’t have asked for better inspiration. It brought home just how much little gestures matter in the world and how easy it is to brighten someone’s day. I thought I would share some of them with you.
Tamara was stopped by an elderly lady in the grocery store who just wanted to chat. She was in a hurry, but she realized that the woman was lonely so she let go of her irritation and chatted with the woman as the she continued to shop. She found out that the woman was an 89 year old widow whose kids all lived in other towns. When they approached the checkout, the woman pulled a number of coupons out of her purse and gave them to Tamara, saying that she knew how expensive it was when she had a family to cook for. Clearly Tamara’s kindness was felt and appreciated by this woman, and paid back in kind.
Barbara and her sister had fabulous success with their first invention. Now they run a website where they offer free advice and resources to new inventors. Every time they respond to a letter or inquiry from a reader, they ask that the reader pay it forward by performing a random act of kindness. They have had promises from people all over the world to continue their kindness chain.
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Jenny had just had her son and was in a fast food restaurant when a homeless woman came in and was clearly admiring her baby. Instead of ignoring her, Jenny decided to offer the woman a chance to hold her son. The woman was so shocked and touched, she had tears in her eyes as she held the baby and rocked him.
After many years of buying food and gifts for single mothers in need at Christmas, Esther received her own small kindness from a stranger. When she was going through chemo, a woman bought her and her husband some groceries, saying that she wanted to do it because she had just lost her own mother to breast cancer. Esther says it was the best day ever, being on the receiving end of a random act of kindness.
Low Carb Maple Cream Sandwich Cookie pulled apart
I know these stories certainly brighten my day, and I hope they brighten yours as well. Check out The Best Part for more wonderful stories of kindness, courage, inspiration and optimism.
Perhaps it’s a little cliche, but one of my favourite ways to brighten someone’s day is to bake for them. Cookies are always a good option because they are often quick to make, they’re portable and they always make someone smile. These Maple Cream Sandwich Cookies are my low carb, gluten-free version of a childhood favourite.
Low Carb Gluten-Free Maple Sandwich Cookies
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Maple Cream Sandwich Cookies

Delicious low carb grain-free maple cream sandwich cookies. A childhood favorite gets a low carb makeover!
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 cookies (approximately)
Calories 176kcal

Ingredients

Cookies:

  • 2 cups almond flour
  • 1/3 cup Swerve Sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 2 1/2 tbsp butter melted
  • 1 tsp maple extract
  • 1/8 tsp stevia extract

Filling:

  • 1/4 cup butter softened
  • 1 cup powdered Swerve Sweetener
  • 2 tbsp cream room temperature
  • 3/4 tsp maple extract

Instructions

For the cookies:

  • Preheat oven to 275F and line 2 baking sheets with parchment paper.
  • Whisk almond flour, sweetener, baking powder and salt together in a large bowl. Stir in egg, butter, maple extract and stevia extract until dough comes together.
  • Turn dough out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment.
  • Roll dough out to about 1/8 inch thickness. Using a 2-inch maple leaf cookie cutter (or whatever shape you prefer) to cut out as many shapes as possible. Dough can be re-rolled multiple times to get more cookies.
  • Place half the cookies face up and half face down on the prepared baking sheet (if your cookie cutter is slightly irregular, this allows you to match them up properly after they are baked).
  • Bake about 20 minutes, until light golden brown and firm to the touch. Watch them carefully, they can easily get too dark.
  • Remove from oven and let cool completely.

For the filling:

  • Beat butter and powdered sweetener together in a medium bowl until smooth. Beat in cream and maple extract to achieve a spreadable consistency.
  • To assemble, take one cookie and spread the backside with about a teaspoon of filling. Top with another cookie, backside towards the filling.

Notes

Serves 12 (2 cookies per serving). Each serving has 4 g of carbs and 2 g of fiber. Total NET CARBS = 2g.
176 Calories; 17g Fat (80.5% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 155mg Sodium.

Nutrition

Serving: 2cookies | Calories: 176kcal | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Cholesterol: 37mg | Sodium: 155mg | Fiber: 2g

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Filed Under: Cookies, Gluten Free, Low Carb Tagged With: almond flour, maple cream, maple extract

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Eric says

    September 26, 2013 at 12:27 am

    These look great. Just wondering whether a serving of 2 cookies is 2 sandwiches, or just the two sides with the cream in the middle?

    Reply
    • Carolyn says

      September 26, 2013 at 7:26 am

      2 sandwich cookies!

      Reply
      • Eric says

        September 27, 2013 at 12:25 pm

        SOLD!

        Reply
  2. Jeanette says

    September 26, 2013 at 8:42 am

    Your cookies are so cute Carolyn! I do believe little acts of kindness can go a long way, whether it’s just saying “thank you” to the checkout clerk at the supermarket, or helping an elderly person get out of their car. With the digital age, that little extra human touch is so important.

    Reply
  3. monica says

    September 26, 2013 at 9:10 am

    These look yummy!! And they take me back to my childhood. Where do you buy your gluten free maple extract?

    Reply
    • Carolyn says

      September 26, 2013 at 9:43 am

      Cook’s is gluten-free and I get mine on amazon http://www.amazon.com/gp/product/B004QQA4KK/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004QQA4KK&linkCode=as2&tag=aldaidrabfo05-20

      Reply
  4. Teri says

    September 26, 2013 at 10:06 am

    Sounds good, and no honey! But is the 275 degrees correct? I want to make these 🙂

    Reply
    • Carolyn says

      September 26, 2013 at 10:07 am

      Yup. 275F…they need to bake at a low temp to firm up and not get too browned.

      Reply
  5. nichole says

    September 26, 2013 at 11:48 am

    THANK YOU FOR THIS RECIPE!!! I am on Atkins 72 right now, but the rest of my low carb family is not! MY husband loves maple cookies, and I am making these for a treat for his lunch for work this weekend!

    Reply
    • Becky Dennis says

      February 15, 2021 at 12:29 am

      5 stars
      I just made these as hearts for Valentine’s Day. My husband really likes amaretto flavoring, so I almond extract instead of maple. The effect is very elegant Italian. A big hit:-)

      Reply
      • Carolyn says

        February 15, 2021 at 5:49 pm

        Excellent!

        Reply
  6. Kelli says

    September 26, 2013 at 1:19 pm

    These are terrific, I just made them and anxiously waited for them to be cool enough to put the cream on. Delicious! Even my picky, no low carb daughter loved them 🙂 I was thrilled to discover your blog and am really enjoying your recipes as well as your explanations of how the ingredients behave, I’ve begun to be bold enough to experiment some myself! 🙂

    Reply
    • Carolyn says

      September 26, 2013 at 1:32 pm

      Wonderful! Yep, it’s tough to wait for the cookies to cool down. I am pretty certain I burned the roof of my mouth on a hot one!

      Reply
  7. Erin @ Texanerin Baking says

    September 26, 2013 at 4:31 pm

    Nice stories. 🙂

    And these cookies look incredible! I’ve never had maple cream sandwiches but I really, really want to try! Love that these are grain-free. 🙂

    Reply
  8. Charlie says

    September 26, 2013 at 4:58 pm

    They look way better than store-bought maple cookies! Yummy!

    Reply
    • Lesley says

      September 28, 2013 at 10:06 am

      As a fellow Canadian I know what cookies you are referring to. These are my mother’s favourite cookies, and she recently converted to a wheat-free, low carb lifestyle. So I will need to bake her some. Thanks Carolyn!

      Reply
      • Carolyn says

        September 28, 2013 at 11:31 am

        Mr. Christie! 🙂

        Reply
  9. Susan says

    September 28, 2013 at 9:14 pm

    Oh, I can’t tell you how many recipes I have made of yours, Carolyn, but these were a fail for me. And I am seeking suggestions….I even cut the amount of powdered Swerve by one third. Way too much of a metallic aftertaste. I always use Swerve products. I even went out to my kitchen shop for a leaf cookie cutter and Maple extract. Seems no else noticed the aftertaste. I whipped up your marvelous molten peanut butter cakes for our evening espressos. Husband couldn’t believe the difference. Now I am really puzzled.

    Definitely going for the coconut fried donuts tomorrow! Thanks for all you bring to us low carb lovers.

    Reply
    • Carolyn says

      September 29, 2013 at 8:32 am

      Hmmmm…were the cookies themselves okay? It was just the frosting? You may be sensitive to something in the powdered version, I am not sure – for me it was sweet, but not at all metallic. And there is another possibility…that it’s the maple extract. Maple extract can be a little off at times and some brands have a slight metallic taste…maybe in combo with that intense amount of Swerve, it played it up a bit?

      If you find that kind of frosting too strong or too sweet, I’d suggest cutting it with cream cheese. The tang of cream cheese can offset the overly sweet frostings. Also, because it has a bit more structure than butter, you don’t need as much powdered sweetener. Replacing about half the butter with softened cream cheese could make a real difference.

      Reply
    • Kim says

      February 21, 2016 at 5:37 am

      Also double check your baking powder. If baking soda was used by mistake it will taste metallic.

      Reply
      • Kim says

        February 21, 2016 at 5:39 am

        Oops…just saw that the problem was solved!

        Reply
  10. Susan says

    September 29, 2013 at 3:21 pm

    Thank you so much for the suggestions, Carolyn! And yes, it was the maple creme that was ‘off’. I have some left over so I will definitely cut it with cream cheese. Was thinking of using it with one of your gingerbread recipes.

    Let’s see…just this morning I have made the sour cream, cherry, dark chocolate bundt cake and yet another batch go the Rosemary Raisin Crips! So happy for your wonderful recipes now that I’ve got my husband in board with this low carb life.

    I’ll report in on the recipes changes. Thanks again.

    Reply
  11. Shaina says

    October 23, 2013 at 9:48 pm

    That maple cream is just perfection in these cookies!

    Reply
  12. Melissa @ Bless this Mess says

    June 12, 2014 at 6:25 pm

    These look like a cleaned up version of my favorite Trader Joe’s cookies! Can’t wait to give them a go. Thanks lady!

    Reply
  13. Carol says

    October 6, 2014 at 9:37 am

    I am making these for my Canadian Thanksgiving here in the US. I was wondering if these freeze okay? Thank you so much!

    Reply
    • Carolyn says

      October 6, 2014 at 11:12 am

      Yes, I think they’d freeze just fine. When ready to thaw, lay them out on paper towels in case any moisture has attached itself to them from the freezer.

      Reply
  14. Lita says

    November 6, 2014 at 4:16 pm

    my question is where did you get your adorable maple leaf cooky cutter? My oldest loves maple leaves, and I want to get one for her. Thx in advance.

    Reply
    • Carolyn says

      November 6, 2014 at 4:33 pm

      That’s a good question, I don’t remember! I think a specialty kitchen store quite some time ago.

      Reply
  15. Amy G says

    September 27, 2016 at 2:36 am

    Thank you so much for this recipe, I wish I’d found you ages ago! I’ve decided that I really want to make these for the little grandson (he’s diabetic and only 7 years old) of my mom’s neighbor. I just had a question- is Swerve anything like Splenda? I’ve never seen anything by that name in my area so I wanted to check before I try out the recipe. Thanks in advance!

    Reply
    • Carolyn says

      September 27, 2016 at 7:15 am

      No, it’s not like Splenda at all. Sucralose, the main ingredient in Splenda, is a man-made chemical, whereas erythritol, the main ingredient in Swerve, is a naturally occurring substance. They have very different properties in baking and I cannot guarantee the results of this recipe if you use Splenda. Many stores carry Swerve or other erythritol-based sweeteners now.

      Reply
  16. Katie says

    October 3, 2017 at 11:33 am

    These are seriously delicious!!!! I’m in LOVE with that frosting!!!!! <3

    Reply
  17. Mira says

    December 6, 2018 at 8:22 pm

    Haven’t tried your recipe yet. Are these maple cookies crunchy or chewy/soft?

    Also, I have a brown sugar nut (wheat flour) cookie I want to convert to Keto, but don’t know where to start, Carolyn. Is there a section on your site that will help or another resource? … lots of butter, brown & granulated sugar and nuts. Afraid they’ll taste bitter with Swerve.

    Reply
  18. Carmen says

    September 23, 2019 at 3:19 pm

    Hi just curious which of either heavy whipping cream or half and half will produce best results.

    Reply
    • Carolyn says

      September 23, 2019 at 5:54 pm

      Heavy cream is best.

      Reply
  19. Patti says

    October 5, 2019 at 1:44 pm

    Just came across this recipe and this was one of my Mom’s favorite cookies before going Keto!! She will be 80 and has lost abut 35 lbs since Jan!! Sh’e doing fabulous!! I will try to make these for her tonight as a surprise. Thank you!!!

    Reply
  20. Pauline D says

    October 5, 2019 at 2:16 pm

    5 stars
    They look amazing and so cute!! Question about an ingredient…what is stevia extract and where can I get it? Thanks!

    Reply
    • Carolyn says

      October 5, 2019 at 3:33 pm

      This is stevia extract but you can always use more powdered Swerve if you prefer. https://amzn.to/2LSvyXX

      Reply
  21. Josh says

    August 17, 2020 at 4:03 pm

    If you don’t want to use maple flavor, would what would the traditional maple syrup or keto maple syrup ratio be?

    Reply
    • Carolyn says

      August 17, 2020 at 8:58 pm

      No, that would throw off the wet/dry ratios and your cookies would never firm up.

      Reply
  22. Lucy says

    December 27, 2020 at 1:28 am

    5 stars
    I like this recipe! I changed the cookie cream because I wanted something lighter, so I just threw some heavy cream into a bowl with vanilla extract and some monk fruit sweetener and whipped it to stiff peaks. Overall, this website hasn’t given me a bad recipe. The cookies only needed 10 minutes to cook for me. Started to brown on the outsides and bottom very quickly.

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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