Homemade Keto MoonPies

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!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Sabra - This Mom's Menu

Ingredients

For the Graham Cracker Layer:

For the Marshmallow Layer:

For the Chocolate Coating:

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.

Nutrition

Calories: 237kcal | Carbohydrates: 8g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 21mg | Fiber: 3g | Sugar: 1g | Vitamin A: 175IU | Calcium: 43mg | Iron: 1.4mg