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!
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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
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.
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
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.
Be sure to check out these other great recipes from This Mom’s Menu:
Homemade Keto MoonPies
Ingredients
For the Graham Cracker Layer:
- 6 tbsp Butter softened
- 1/3 cup Confectioners Erythritol
- 1 tsp Vanilla Extract
- 1 tsp Molasses optional
- 1 Egg White
- 2 cups Almond Flour
For the Marshmallow Layer:
- 1 tbsp Unflavored Gelatin Powder
- 1/2 cup Warm Water divided
- 3/4 cup Confectioners Erythritol
- 1/4 tsp Liquid Stevia
- 1 tsp Vanilla Extract
- pinch Salt
For the Chocolate Coating:
- 6 oz Sugar Free Chocolate Chips
- 2 tbsp 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 ~1/4″ 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 1/4 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 1/4 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 tbsp 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.
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