Danish Kammerjunker (Danish Twice Baked Cookies)
These twice baked cookies have a bit of lemon for flavor and are lightly sweetened. Thanks to two rounds of cooking, they are crispy and pair well with the Danish buttermilk soup or dipped into tea.

Servings 16
Calories 146kcal
Ingredients
- 1/2 cup butter or plant based butter or butter flavored coconut oil for dairy-free
- 1/4 cup monk fruit powdered
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 tablespoons protein powder sugar-free vanilla flavor
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg
- zest of 1 lemon
Instructions
- Preheat the oven to 425ºF and line a baking tray with parchment paper, set aside.
- Combine all ingredients except the egg and zest in a food processor. Pulse until you have a mixture like sand. With the processor running, add the egg and zest and run until the dough just comes together.
- Roll into 32 balls and place cookies onto the sheet and bake for 10 minutes. Remove from oven and cool for 15 minutes. Turn the oven down to 350ºF.
- When the cookies are cool, slice in half gently - they are fragile and tend to crumble - I like to score around the entire outside. Place halves cut side up back onto the baking sheet and return to the oven at 350ºF for 12-15 minutes, or until deep golden. Cool completely before storing at room temperature for up to 1 week in an airtight container.
Notes
Protein:Energy Quotient [calories]: 0.19, Protein % of calories: 11%
Nutrition
Calories: 146kcal | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 72mg | Potassium: 31mg | Fiber: 2g | Sugar: 1g | Vitamin A: 192IU | Calcium: 43mg | Iron: 1mg