Makes 1 dozen sandwich cookies.
1.25 carbs each

 

 

1/2 cup (1 stick) unsalted butter
2 T. powdered erythritol
2 T. Diabeti Sweet brown sugar
1 T. not/Sugar
8 drops Sweetzfree (1/3 cup equivilent sweetener)
1 large egg
3/4 cup carbquik
2 T. wheat protein isolate 5000
2 T. Resistant Wheat Starch
4 T. Special Dark (dutch processed) Hershey's Cocoa

Preheat oven to 325 degrees with rack in center position.
In an electric mixer bowl cream together the first 5 ingredients on high for 2 minutes.
Add yoke to mixture at medium speed, scraping down the sides of the bowl until combined.
At low speed, add flour and cocoa : mix until combined.

Roll dough into 2 inch diameter log and wrap in plastic wrap and refrigerate for at least 3 hours.

 

Remove dough from refrigerator.

Slice log into 1/8 inch thick cookies and place on a parchment lined baking sheet.

 

Bake for 15 minutes and then let cool completely on wire rack.

 

Make filling and assemble sandwiches.

Filling
2 T. shortening (crisco green)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
16 drops Sweetzfree (2/3 cup equivilent sweetener)
2 to 3 t. warm water

wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add crisco and wisk until combined and creamy.
add sweetzfree and wisk 1 last time until smooth and creamy