Step 1

Preheat oven to 350 degrees.

Step 2

Cream together butter and sweetener.  Add egg and mix thoroughly.

Step 3

Mix in the the black cocoa, baking powder, and Keto Chow, mixing very slow at first so as not to make a mess.

Step 4

With a silicone spatula, scoop all the batter onto parchment paper and make a uniform shape with your hands; dough will be thick and sticky. Put parchment on top and roll out until it’s about 1/16 inch thick everywhere.

Step 5

Leave parchment on top and chill in fridge for at least 1 hour, but preferably longer. The longer you chill it, the easier it will be to cut out.

Step 6

Right out of the fridge, take off the top parchment paper and use a 2-inch round cutter and cut as many circle cookies as close together as you can. Place each cookie on parchment paper on a sheet pan. These do not spread much so you can put them close together if needed.

Step 7

Work with dough right after taking it from the fridge otherwise it will start to stick. If dough sticks too much, cut all the circles and place dough in freezer for 20-30 minutes and then it should come off the parchment much easier. Please note that the dough will be too sticky if it is not chilled properly.

Step 8

With the remaining dough, push into the cutter to create remaining cookies as best you can or you could make into cookie crumbles.

Step 9

Bake at 350 degrees for 15 minutes. Add 2-5 minutes for high altitude. The cookie will firm as they cool.

Step 10

Cream together all ingredients. For double stuff style cookies, double the filling!

Step 11

Pipe a circle of filling right in the middle of the cookie and leave room around the edge. Press another cookie on top.

Step 12

Let the cookies set in the fridge for at least 30 minutes. You don't have to do this but it sets the frosting so it doesn't all smoosh out when you bite it.