Keto Berger Cookies
{THM:S, Low Carb, Ketogenic, Sugar-Free, Grain Free}
If you've ever lived in Maryland, you probably already know what a Berger Cookie is.
But if you, like me, never have, then let me fill you in: Berger Cookies are basically Maryland's State Cookie. They are soft, cake-like cookies with a huge mount of creamy, fudge-ey, chocolate icing on top.
I've only had Berger Cookies once, but they left a lasting impression because they were absolutely amazing!
Berger Cookies were started in 1835 when Henry Berger came over to the United States from Germany and opened up a bakery in Easy Baltimore. The bakery has since changed hands several times, but the original cookie and it's legacy have remained the same.
I've been seeing copycat Berger Cookie recipes all over Pinterest, but never in a Ketogenic, Low Carb, or THM:S version, so I decided I HAD to create the best one I could!
To recreate these cookies I first had craft a delicious, light, cakey, sort of sugar-cookie-ish cookie. That was handled by using Lupin Flour, my new favorite low-carb ingredient.
You can find the Lupin Flour I used HERE.
Then, I had to dip those cooled delicious cookies in a fudgey frosting. At first, I was going to create a whole separate recipe, but then I realized I already had what I needed: My Easy 3-Ingredient Keto Fudge Recipe!
I made the fudge and dipped the cookies in it while it was still warm.
Then, I poured the still-warm fudge in a mixing bowl with 8oz of Mascarpone Cheese, and whipped it until it was fluffy and combined with no lumps. Into a piping bag that icing mixture went, and it was then PILED ON those dipped cookies!
Now, the original Berger Cookies has a very rustic, smooth look. And I absolutely could have smoothed down the mascarpone fudge icing to recreate that, but after piping it on in huge, fudgey mounds I just loved how it looked and couldn't bear to spread it out more.
It's totally up to you how you want them to look!
Here's what you'll need:
For the Cookies:
1/3 cup Butter, softened (5 1/3 T)
1 oz Cream Cheese, softened
1/2 cup Lakanto Granular Sweetener
1/2 tsp. Sea Salt
1 tsp. Vanilla Extract
1 tsp. Baking Powder
1 Egg
3/4 cup Almond Flour
2 tsp. Gelatin
2 T Lupin Flour
1/3 cup Almond Milk (unsweetened)
For The Fudge:
1/2 cup Heavy Cream
1 cup Lily's Chocolate Chips
1/4 cup Lakanto Confectioner's Sweetener
For the Fudge Mascarpone Icing:
Leftover Fudge (from dipping cookies, above)
8oz Mascarpone
Directions:
To Make The Cookies:
Preheat oven to 400. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, cream together butter, cream cheese, salt, vanilla, and baking powder. Beat in the Lakanto sweetener, then the egg.
In a separate bowl, whisk together almond flour, lupin flour, and gelatin. Alternate mixing the dry ingredients and the almond milk in with the wet ingredients, until just combined..
Use a cookie scoop to scoop cookies onto the cookie sheet. Use a wet hand to flatten the cookies to about 1/2″ thick. Leave 2″ between cookies for expansion.
Bake at 400 for 10-11 minutes, until the JUST start to brown. The cookies are supposed to be soft and cake-like, so take them out at the very first sign of browning on the bottom.
To Make The Fudge Dip:
After the cookies have cooled, add the heavy cream, chocolate chips, and Lakanto sweetener to a glass microwave-safe bowl. Microwave on high for 2 minutes, then remove from the microwave and whisk to melt the rest of the chocolate chips until the fudge is smooth.
Dip the top and side of each cooled cookie in the warm fudge, then set on a wire rack to cool and harden.
To Make the Mascarpone Fudge Icing:
While the excess fudge from dipping is still warm, add it to a large mixing bowl with 8oz of Mascarpone cheese. Whip until the mixture is smooth and fluffy.
Scrape the icing into a large pastry bag with a wide tip on it, and layer on the cookies in large piles of fudgey icing. Enjoy!
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Keto Berger Cookies
Have you heard of Berger Cookies? They're practically the state cookie of Maryland, but my Keto Berger Cookies put a delicious and healthful spin on the original recipe!
Ingredients
For The Cookies
- 1/3 cup Butter, softened (5 1/3 T)
- 1 oz Cream Cheese, softened
- 1/2 cup Lakanto Granular Sweetener
- 1/2 tsp. Sea Salt
- 1 tsp. Vanilla Extract
- 1 tsp. Baking Powder
- 1 Egg
- 3/4 cup Almond Flour
- 2 tsp. Gelatin
- 2 T Lupin Flour
- 1/3 cup Almond Milk (unsweetened)
For The Fudge Dip
- 1 cup Lily's Chocolate Chips
- 1/2 cup Heavy Cream
- 1/4 cup Lakanto Confectioner's Sweetener
For the Fudge Mascarpone Frosting
- Leftover Fudge Dip
- 8 oz Mascarpone
Instructions
To Make The Cookies:
Preheat oven to 400. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, cream together butter, cream cheese, salt, vanilla, and baking powder. Beat in the Lakanto sweetener, then the egg.
In a separate bowl, whisk together almond flour, lupin flour, and gelatin. Alternate mixing the dry ingredients and the almond milk in with the wet ingredients, until just combined..
Use a cookie scoop to scoop cookies onto the cookie sheet. Use a wet hand to flatten the cookies to about 1/2" thick. Leave 2" between cookies for expansion.
Bake at 400 for 10-11 minutes, until the JUST start to brown. The cookies are supposed to be soft and cake-like, so take them out at the very first sign of browning on the bottom.
To Make The Fudge Dip:
After the cookies have cooled, add the heavy cream, chocolate chips, and Lakanto sweetener to a glass microwave-safe bowl. Microwave on high for 2 minutes, then remove from the microwave and whisk to melt the rest of the chocolate chips until the fudge is smooth.
Dip the top and side of each cooled cookie in the warm fudge, then set on a wire rack to cool and harden.
To Make the Mascarpone Fudge Icing
While the excess fudge from dipping is still warm, add it to a large mixing bowl with 8oz of Mascarpone cheese. Whip until the mixture is smooth and fluffy.
Scrape the icing into a large pastry bag with a wide tip on it, and layer on the cookies in large piles of fudgey icing. Enjoy!
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Nutrition Information:
Yield: 24 Serving Size: 1 cookieAmount Per Serving: Calories: 110Total Fat: 11gCarbohydrates: 2gFiber: 1gProtein: 2g
xoxo,
Gretchen
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Debbie says
What can I substitute for lupini flour? I can’t find it in Canada
Jenn says
I have to tell you Gretchen, I have been holding this recipe in my browser for easily 2 months. Today was Finally the day that I was going to tackle your delightful recipe! I chose a day where I could do several recipes of my own so that I could make the most of heating up the oven. I carefully laid out all my ingredients and followed your instructions to the “T” except for one notable exception. The egg I pulled out and patiently waited to come to room temp? It never made it into the mix.
I have now, 2 dozen beautifully oven baked…..pancakes. I’m saving (most of them) for breakfast tomorrow and I’m gonna smother them with some Lakanto Maple Syrup! They taste great! Thank you for the recipe!
Gretchen Lindow says
Oh no! I’ve done that too, so I definitely feel you!
Kathleen says
I did not forget the egg, and mine are pancakes, too. I’m sure I followed the recipe exactly. They melted right into a batter within 2 minutes in the oven. Seems like they need more flour or maybe omit the milk?