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    Home » Recipes

    Published: Jan 24, 2019 ·Updated: Jan 12, 2019 by Sabra · Leave a Comment

    Homemade Keto MoonPies

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    Enjoy this delicious low carb twist on a classic southern confection. These Homemade Keto MoonPies can be stored for months in the fridge or freezer, so a sweet treat is always within reach!

    Homemade keto moonpie with a layer of marshmallow sandwiched between two graham crackers and topped with chocolate

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    MoonPies are one of my favorite childhood treats. If you've never had one, they are a small sandwich of graham crackers and marshmallow, all covered in chocolate. They are common in the south and now come in multiple flavors, although the chocolate will always be the best.

    As a child, MoonPies were a special treat that I only got when visiting my grandma, or after helping my grandpa on his farm. I can almost still smell dried tobacco leaves whenever I see a MoonPie 🙂

    These homemade MoonPies are a bit of work to make, but once they are finished you can store them in the fridge or freezer and enjoy one whenever you need to satisfy your sweet tooth.

    Ingredients and Substitutions

    There isn't too much room for substitutions in this recipe. For the graham cracker layer, you can use any bulk sweetener that you like, although I always use confectioners erythritol. I also added a bit of molasses, but you can leave it out if you want to avoid any sugar.

    The marshmallow layer was the hardest to figure out. I usually make meringue marshmallows, but they didn't tolerate the heat of the warm chocolate topping. I ended up using THIS recipe from WholesomeYum.com as inspiration. It was the easiest recipe that I could find and the marshmallow layer held up the best.

    Enjoy this delicious low carb twist on a classic southern confection. These Homemade Keto Moon Pies can be stored for months in the fridge or freezer, so a sweet treat is always within reach!

    For the chocolate, I used Lily's chocolate chips. They only come in a dark chocolate variety, which is a variation from the original MoonPies milk chocolate coating. Next time, I think I'll just use a Lily's milk chocolate bar to get a flavor closer to the original. You can use any brand of chocolate that you like, just be aware of the carb count.

    Cooking Method

    As I mentioned above, these homemade MoonPies do take a bit of time to make. But it is time well spent in my opinion since the recipe makes 12 MoonPies and they will store well.

    The Graham cracker dough is easiest to work with when it is cold so don't hesitate to return it to the fridge if it becomes too sticky. I also find it easiest to roll the dough between two sheets of parchment, then gently peel both pieces of the parchment away to release the cut out dough.

    Homemade keto moonpies stacked up on parchment paper

    Be sure to check out these other great recipes:

    • Keto SnoBall Cakes
    • Keto Banana Pudding
    • Pineapple Upside Down Cupcakes | Keto, Gluten Free
    Homemade keto moonpie with a layer of marshmallow sandwiched between two graham crackers and topped with chocolate

    Homemade Keto MoonPies

    Sabra - This Mom's Menu
    Enjoy this delicious low carb twist on a classic southern confection. These Homemade Keto Moon Pies can be stored for months in the fridge or freezer, so a sweet treat is always within reach!
    4.75 from 4 reviewers
    Prevent your screen from going dark
    Servings 12 servings
    Prep Time 20 mins
    Cook Time 50 mins

    Ingredients
      

    For the Graham Cracker Layer:

    • 6 tablespoon Butter softened
    • ⅓ cup Confectioners Erythritol
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Molasses optional
    • 1 Egg White
    • 2 cups Almond Flour

    For the Marshmallow Layer:

    • 1 tablespoon Unflavored Gelatin Powder
    • ½ cup Warm Water divided
    • ¾ cup Confectioners Erythritol
    • ¼ teaspoon Liquid Stevia
    • 1 teaspoon Vanilla Extract
    • pinch Salt

    For the Chocolate Coating:

    • 6 oz Sugar Free Chocolate Chips
    • 2 tablespoon Coconut Oil

    Instructions
     

    For the Graham Cracker Layer:

    • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
    • In a large bowl, whip the butter and erythritol until the erythritol is melted and the butter is light and fluffy. Add the vanilla, molasses and egg white. Mix until well combined. 
    • Stir in the almond flour until the mixture is a smooth an uniform dough. It should be able to maintain a ball shape in the bowl. If it is too wet, simply add small amounts of almond flour, and if it is too dry add an extra egg white. 
    • Roll the dough to ~¼" thickness between two greased pieces of parchment paper. Use a 2-3" round cookie cutter or a small mouth mason jar lid to cut 24 circles into the dough. If the dough begins to get too sticky, simply refrigerate it for a few minutes then continue.
    • Transfer the cut out graham cracker circles to the parchment lined baking sheet. Bake for 15-18 minutes. 
    • Allow to the graham crackers to cool thoroughly before adding the marshmallow layer.

    For the Marshmallow Layer:

    • Pour ¼ cup of the warm water into a large bowl and sprinkle the gelatin on top. Stir to dissolve the gelatin. 
    • In a small saucepan, combine the remaining ¼ cup of water, the confectioner's erythritol, stevia, and salt. Heat over medium-low heat, stirring constantly, just until the mixture begins to turn translucent, but before it boils. 
    • Remove from the heat and stir in the vanilla. Then, carefully pour the hot liquid into the bowl with the gelatin and water. 
    • Beat the mixture using an electric mixer on high speed until it doubles in size and resembles egg whites at a stiff peak stage. This will take about 15 minutes.
    • Spoon 1-2 tablespoon of the marshmallow mixture onto 12 of the cooled graham crackers, then top them with another graham cracker forming a sandwich of two crackers with marshmallow in the center. 
    • Allow the sandwiches to chill in the fridge for at least an hour before proceeding to the next step.
    • Melt the chocolate and the coconut oil together in a double boiler. 
    • Remove the graham cracker and marshmallow sandwiches from the refrigerator, one by one slide a fork into the side of the sandwich into the marshmallow layer. Dip it into the melted chocolate doing your best to cover the entire sandwich, and scraping off any excess chocolate. 
    • Allow to cool on a parchment lined baking sheet or a greased baking rack in the refrigerator. 
    • Once the chocolate has hardened they can be eaten or stored in the fridge or freezer, in tightly sealed containers for several months.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 237kcalCarbohydrates: 8gProtein: 4gFat: 21gSaturated Fat: 6gCholesterol: 15mgSodium: 56mgPotassium: 21mgFiber: 3gSugar: 1gVitamin A: 175IUCalcium: 43mgIron: 1.4mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    Nutrition Facts
    Homemade Keto MoonPies
    Amount Per Serving
    Calories 237 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 6g30%
    Cholesterol 15mg5%
    Sodium 56mg2%
    Potassium 21mg1%
    Carbohydrates 8g3%
    Fiber 3g12%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 175IU4%
    Calcium 43mg4%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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