Say hello to the keto homemade Monte Carlo Biscuits recipe. If you are not an Aussie chances are you have never heard of a Monte Carlo biscuit, but let’s just say you are in for a real treat.
This Keto cookie recipe is super simple and quick. Other than a little refrigeration time they are simple to just whip up and bake. They can be filled after cooling or the following day. The choice is yours.
The Ingredients
Every ingredient in this recipe was sourced from my local Woolworths supermarket. No matter where you are in the world most of these ingredients should be accessible or easily home made. Please scroll down for the full recipe card that can be printed off or pinned to your keto recipes Pinterest board.
I use salted butter
I use Sukrin Melis, but Natvia sweetener is available in the supermarket. It has a 3/4 tsp to 1 tsp sweetness of sugar and is a natural non-insulin spiking sweetener
vanilla extract or paste
baking powder – I always use double acting gluten-free baking powder
coconut flour
almond meal – or almond flour.
smooth nut butter I used Melrose Macadamia Butter, alternatively use any nut butter
Sugar-free Caramel Topping, I use Natvia, See Note 4
beef gelatin See Note 5
room temperature egg
Watch Me Make Them
FILLING
- butter
- powdered sweetener You can use Sukrin Melis or I milled Natvia to a powder, See Note 6
- vanilla extract
- sugar-free raspberry jam I used Natvia Sugar Free, See Note 7
Baking Tips
As I mentioned above this keto cookie recipe is very simple. You do not necessarily need a mixer of any description. A bowl and a spatula will suffice but I love using my favourite appliances.
How To Make Them
- Place all the cookie ingredients into a large bowl and mix until well combined. Leave to rest for 5 minutes. Prepare 2 large baking trays with baking paper.
- Using a teaspoon scoop to measure out dough. Scoop out cookie dough, roll into a ball and place onto baking tray. Slightly flatten with the back of a fork (only a little). The cookies do spread a little bit so don’t flatten with the fork it is just a slight press. Refrigerate for 30-60 minutes.
- Preheat oven to 170℃.
- Bake 10-15 minutes or until lightly golden. Cookies will continue to firm up when cooling.
- Turn half of the cookies upside down and spoon a small amount of jam onto them and return to the oven jam side up. (I do this to mimic the sticky jam of the traditional Monte Carlo, without having to make a toffee syrup).
- Remove and cool on trays for 5 minutes before lifting onto cooling trays and let cool and set for 1- 2 hours.
- In a small bowl or mixer, combine all the frosting ingredients until light and fluffy. Dollop or pipe filling on one cookie and sandwich together with the jam coated other. Refrigerate for 1-2 hours before serving.
How to make sugar free Monte Carlos in the Thermomix
- Place butter into mixing bowl and melt 1 min/100°C/stir/. Prepare 2 large baking trays with baking paper.
- Add remaining cookie ingredients into mixing bowl. Mix 15 sec/speed 4. Leave to rest for 5 minutes. Follow from Step 2 above.
- For Frosting; place all ingredients into mixing bowl. Mix 20 sec/speed 5. Scrape down sides of bowl and repeat until mix is light and fluffy. Follow the frosting tips above.
FAQS and Cookie Tips
I get lots of questions in regards to ingredients and baking so here goes a few that might just come up.
- Can I have the recipe in US measures? – All recipes have a conversion button under the list of ingredients in the recipe card (below). Just click on it and it will change between Metric and US Customary.
- Can I double the mixture? This recipe can be easily doubled. In the recipe card below in the bright blue section just below the picture you will see a sliding scale where you can also increase (or decrease) the recipe. It will automatically adjust the ingredients for you.
PRINTING RECIPES
- Can I print the recipe and shopping list? Why yes you can. If you got to the recipe card below you will see under the amount of servings 3 boxes. This is where you can choose to print our Monte Carlo cookie recipe (or any of our fab keto recipes). You can also pin the recipe to your Pinterest boards. Plus you can also leave a rating and review for this recipe, and any others, you enjoy on the website. Before you choose to print the list for the Monte Carlo’s you can check your pantry and check off using the check boxes to the left of each ingredient. Then screenshot to your device for a super easy shopping list.
- Can I use any other sweeteners? Yes you can! In most of my keto cookies I always give you an option of keto sweeteners as I know many of you have your favourites. I always just say to swap like for like. As in a granular sweetener for another granular sweeteners, not granular for liquid. Check out my post on all keto sweeteners the good and the bad.
- Can I decrease the sweetener in the Monte Carlo cookie recipe? While sweeteners can often be adjusted to taste, it is the amount of sweetener in this keto cookie dough that actually helps the biscuit to firm up. Remember keto sweeteners are still very different in baking than sugar. This particular low carb cookie recipe relies on the sweetener recrystallising to make a crispy keto cookie.
- I cannot find the jam can I use something else? Yes of course. There are various sugar free jams available around the globe I am sure but you can also very simply make your own. Here is a link to one very easy Raspberry Chia Jam that you can use.
Want More Recipes?
I will leave you with just a few links to some of our best Australian keto recipes to enjoy. Alternatively, we have a huge eBook, Aussie Icons, bursting with loads of great keto snack recipes, mains, desserts and sweets to enjoy!
- Keto Iced Vovos
- Copycat Keto Wagon Wheel
- Keto Choc Mint Slice Biscuits
- Sugar Free Jupiter Bar
- Keto Chocolate Caramel Slice
RAVING NEW FAN? Subscribe to our newsletter. Join our keto community on Facebook and Instagram or see all the new stuff on Pinterest.
Homemade Monte Carlo Biscuits
Ingredients
- 110 g butter melted
- 100 g sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 160 g almond meal
- 1 tablespoon coconut flour
- 1 tablespoon smooth nut butter
- 1 tablespoon sugar-free Caramel Topping
- 30 g beef gelatin See Note 5
- 1 egg
FILLING
- 60 g butter
- 120 g (3/4 cup) powdered sweetener
- 1/2 teaspoon vanilla extract
- 90 g sugar-free raspberry jam
Instructions
CONVENTIONAL METHOD
- Mix all the cookie ingredients in a large bowl until well combined. Leave to rest for 5 minutes. Prepare 2 large baking trays with baking paper.
- Using a teaspoon scoop to measure out dough. Scoop out cookie dough, roll into a ball and place onto baking tray. Slightly flatten with the back of a fork (only a little). Refrigerate for 30-60 minutes.
- Preheat oven to 170℃ fan/190°C static/375°F.
- Bake 10-15 minutes or until lightly golden. Cookies will continue to firm up when cooling.
- Turn half of the cookies upside down and spoon a small amount of jam onto them and return them to the oven jam side up for 3-4 minutes (to just caramelise the jam a little). (I do this to mimic the sticky jam from the traditional Monte Carlo, without having to make a toffee syrup).
- Remove and cool on trays for 5 minutes before lifting onto cooling trays and let cool and set for 1- 2 hours.
- In a small bowl or mixer, combine all the frosting ingredients until light and fluffy. Dollop or pipe filling on one cookie and sandwich together with the jam coated other cookie. Refrigerate for 1-2 hours before serving.
THERMAL METHOD
- Place butter into mixing bowl and melt 1 min/100°C/stir/. Prepare 2 large baking trays with baking paper.
- Add remaining cookie ingredients into mixing bowl. Mix 15 sec/speed 4. Leave to rest for 5 minutes. Follow from Step 2 above.
- For Frosting; place all ingredients into mixing bowl. Mix 20 sec/speed 5. Scrape down sides of bowl and repeat until mix is light and fluffy.
Video
Notes
- Any granular sweeteners can be used in the cookies, but use powdered in the buttercream.
- For the biscuit a gold sweetener can be used to impart a caramel flavour.
- Any nut butter (preferably smooth) can be used in the biscuits.
- I use Locako Gelatin. Any brand can be used however pasture raised gelatin is always best. The gelatin is used to give the biscuit a “chew” and consistency. It is not recommended leaving this ingredient out.
- I love LOVE the raspberry sugar free jam by Natvia. While I have received this product for free from them a few times to trial, I have purchased it many, many more times from my local Woolworths. I have never been a jam fan but this is one I can truly eat straight from the jar. I must add as my own disclaimer though that I do add a few drops of red food colouring purely for aesthetics for my photography. So if you see mine looks “pinker” in the cookies this is why.
Your Own Notes
Nutrition
42 responses to “Homemade Monte Carlo Biscuits”
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I don’t eat gelatin (beef or pork). What could be the substitute please?
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Just leave it out completely or add some plant-based collagen. Let me know how you go Tracy. I should say the gelatin actually makes the biscuit former and a little bit of chew and that is why it is there.
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Thank you for an amazing recipe. Easy to make and a perfect chewy biscuit! -
OMG Megan they are delicious!!!!-
Thanks Jacquie, they are pretty awesome aren’t they. Thanks for giving them a try and taking the time to leave a review. I saw your picture of yours and they look amaze balls.
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These are amazing. Followed the recipe and they turned out perfectly. Thank you-
Yay! So happy you enjoyed them Amanda. I saw your pics on instagram today and I added them to my story. Yours looked so damn good. Now I wish I had some 😂
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What brand is the double action baking powder. I usually use McKenzie’s.
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I use Bobs Red Mill June. McKenzies will be fine.
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Made them today finally! Omg sooo good!! What a fab recipe! Keep up the good work Megan👌🏻
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Thanks Tina. I am so happy you enjoyed them and thanks for taking the time to leave a review.
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Hi all…
Please can someone let me know where to buy beef gelatin or let me know replacement? I have looked and looked and am desperate to make these but need this.
TIA 🙂-
Just use McKenzies from the supermarket Tamara. I get pasture raised stuff but the same gelatin you buy from the supermarket is made from beef (and pork).
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Made these today, delicious. I didn’t like the aftertaste so much so would use Sukrin sweetners next time but still loved them. I used a pinch of beetroot powder to get a nice colour in the cream 😊-
The Sukrin Melis works perfect in this recipe for both the cookie and the cream. Thanks for giving them a whirl and taking the time to leave feedback Sharon.
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OH MY GOOD LORD.
Megan THANK YOU!!
Today I tested the Monte Carlo biscuits.
I will add my review to the recipe page as well…
BUT… OMG… these are DIVINE.
Full disclosure, I totally forgot to buy nut butter but really wanted to make these today, so I just added extra normal butter (next time I’ll get the nut butter)
I also didn’t have the Natvia Salted Caramel topping, so instead I switch out the Natvia sugar for the Lakanto Monkfruit Golden sweetener instead (Next time I’ll add the salted caramel to see what the difference is).
These are very, very sweet and decadent, but that’s good because I can only eat one LOL.
I couldn’t wait for them to set for 2 hours to try one, so my icing squeezed out #impatient
I tried one of the biscuits (I had an odd number) by itself with no jam or icing and it was delicious, so I would also make them just on their own!
They were easy to make, but not quick as you need to let them cool and set before icing.
The biscuit texture is even BETTER than the original… crunchy but moist and chewy on the inside.
I am lucky that hubby doesn’t eat sweets so these are ALL mine!
*Highly recommend* -
Thankyou Megan, i made these today and replaced nativa with erythritol, Just need to make them daughter friendly now, will try to make my own jam
Very happy with the result.
I doubled batch ,hope to share to taste testers tomorrow. I was impressed I have just had 2 ,
Thankyou for sharing-
So glad you enjoyed them Jaquie and made them “your own”. Thanks again for also taking the time to leave a review x
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Made these biscuits which turned out quite large obviously need to make balls smaller. They are tasty a little time consuming with waiting times but well worth the wait. I took pictures at every stage but can’t put them here. Will definitely make them again. I used Erythritol as sweetener and made my own raspberry chia jam.-
I am so glad you enjoyed them Inger and as equally glad that you made your own jam too. I hope you will make them again some time, and thanks so much for not only trying one of my recipes but also taking the time to leave a review, it is sooo appreciated.
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These are absolutely amazing. So easy to make, turned out perfectly. You’re a genius ♥️
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hey Kristen, I am so glad you enjoyed them. That is most important to me, but thanks for the review too xx
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I made these today and they are a big hit in this house! I followed the recipe exactly and I must say, there really isn’t anything I would change. ⭐️ ⭐️⭐️⭐️⭐️-
Woohoo! That is awesome Melinda! Thanks so much for trying them and leaving a review. I am so happy you enjoyed them.
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These Monte Carlos are sensational. 5 out of 5 of my tasters thought they were awesome. Hubby thinks of all the Keto baking I’ve done, these are by far the best. He even questioned if they were actually home made or bought. Try stopping at one. 😊-
haha! That is so awesome Yvette, nothing like a good recipe to make you a star chef in the eyes of your family. So happy you loved them and thanks for leaving such a great review.
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Oh WOW so easy to make Megan… love how simply they are. I was shocked that I had all the ingredients in my pantry.
Step 1 done just did Step 2 tonight I will do Step 3.
These are my favourite. I haven’t had one in 2 years.
I think Christmas has come early this year for me 😍 (I say where winning if there only 2grams per biscuits)-
I am so glad you are enjoying them Lynda. Always glad to see happy bakers.
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Pretty amazing! I got everything from woolies and initially thought ugh, too many steps but it didn’t take too long at all. I would definitely make them again! I swear my husband is going to get out of work early to come home and try one!
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Haha! I love this comment. If he comes home early I want pictures haha. Glad you found them super easy and thanks so much for not only trying them but also leaving such a great review.
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Made these tonight and i have to say they are so awesome.My all time favourite biscuit. They were so easy to make..the only substitutes i used was lakanto monkfruit sweetener and i used almond butter instead of macadamia….the hardest thing was waiting 2 hours to set in the fridge…like that did not happen
5 stars-
haahaha! You will find when they set they are even better Maryanne. I am so glad you enjoyed them, And a BIG thanks for taking the time to leave a review. Now just make sure you share xx
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I have just finished making these biscuits. They are amazing and taste like monte carlos. They are very easy and you won’t be able to stop at one. I didn’t have enough nativa so I used some sukrin gold and my Woolworths didn’t have caramel last shop so I used sukrin gold fibre syrup. I think I would like to add a little coconut next time like my original recipe. Thanks for a great recipe Megan.-
So glad you enjoyed them Lucy and thanks again for trying the recipe. xx
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I made these tonight. I used almond butter, caramel made with peanut butter (Megan’s recipe), Splenda powdered sugar and mixed berry homemade jam made with erythritol. I loved the texture of the biscuit but I think having a different caramel and macadamia butter and using Natvia sweetener would give a more neutral tasting biscuit. The Splenda left a ‘self raising flour after coffee’ kind of taste as an after taste. I could also taste too much peanut butter taste in the biscuit. So my recommendation is to stick to the original recipe as my changes have not been as successful as Megan’s original recipe. She’s the Queen.-
Let us know how you go using a different choice of ingredients Liz. They did look amazing though xx
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Theses are a show stopper of a cookie!!!
They were easy to make with the ingredients I already had in my fridge and pantry.
These just happen to be one of my husband’s favourite biscuits from pre -keto days. It certainly got the thumbs up from him and I don’t think this batch will last too much longer !!!
Lucky they are only 2g net carbs per biscuit . I loved the cookies on their own as well so two recipes in one for the win .-
Thanks for leaving a review Lynda. Super happy they hit the mark x
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