Ingredients:
1 cup almond flour
2 tbsp cocoa powder
1/2 cup powdered erythritol
1/4 cup butter, melted
1 tsp vanilla extract
1/4 tsp salt
1/4 cup heavy cream
1/2 cup whipped cream
Instructions:
Preheat the oven to 350°F (175°C).
In a medium bowl, mix together the almond flour, cocoa powder, powdered erythritol, and salt.
Add the melted butter and vanilla extract to the bowl, and mix until well combined.
Form the dough into a ball and roll it out between two sheets of parchment paper until it’s about 1/4 inch thick.
Use a cookie cutter to cut out round wafers, and place them on a baking sheet lined with parchment paper.
Bake the wafers in the preheated oven for 10-12 minutes, or until they’re firm to the touch.
Remove the wafers from the oven and let them cool on the baking sheet for 5 minutes.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold in the whipped cream until it’s well combined.
To assemble the keto chocolate wafers with cream, place a dollop of the cream mixture on one wafer and top it with another wafer.
Repeat until all of the wafers are used up.
Serve the keto chocolate wafers with cream chilled and enjoy!
Note: Store any leftover wafers and cream in an airtight container in the fridge for up to 3 days
