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Keto Monte Carlo Cookie – the BEST Sandwich Cookie

The most delicious sugar free keto monte carlo cookie recipe. Everyone will love these low carb sandwich cookies!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Say hello to the Keto Monte Carlo Cookie. 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.

Read below for all the FAQ’s and get ready to fool the family with this sensation sugar free Monte Carlo recipe.

Keto Monte Carlo Cookie Pinterest Banner

Keto Monte Carlo 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

FILLING

cookie ingredients on white wood backdrop

My best keto cookie 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.

Keto Monte Carlo Cookies in a brown paper bag

HOW TO MAKE KETO JAM SANDWICH COOKIES

  • 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.
Cookies pressed out on baking tray
  • 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.
cookies on a baking tray
  • 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.
cookie with a bite out of it in a hand

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.
Close of of jam and cream filled cookie

Watch me make them

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.
ingredients and cookies
  • 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.
Monte Carlo cookies stacked in a pyramid

Hungry for more Aussie Classics

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!

  1. Keto Iced Vovos
  2. Copycat Keto Wagon Wheel
  3. Keto Choc Mint Slice Biscuits
  4. Sugar Free Jupiter Bar
  5. Keto Chocolate Caramel Slice
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Join our fabulous keto community on multiple channels and get support from others following the keto lifestyle.

Find the best in recipes, great keto planners, get started with keto or use our Macro Calculator to start your keto diet with all the tools you need.

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close up of cookies in a brown paper bag
Keto Monte Carlo Cookies stacked in a pyramid shape

Keto Monte Carlo Cookie – Sugar Free Sandwich Cookie

Our Keto Monte Carlo Cookies are truly the best! These mini sugar free cookies will soon be your favourite too I am sure of that!
4.93 from 14 votes
Prep Time: 8 mins
Cook Time: 12 mins
Refrigeration time: 30 mins
Total Time: 50 mins
Course: Dessert Snack
Cuisine: Australian Keto
Keyword: keto monte carlo cookie, keto sandwich cookie, sugar free monte carlo biscuit
Recipe Category: Low Carb
Calories: 121kcal
Author: Megan Mad Creations Hub
Servings: 21 cookies
Tap or hover over number to scale ingredients
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Ingredients

FILLING

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℃.
  • 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 zother. Refrigerate for 1-2 hours before serving.

THERMOMIX® 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

  1. Any granular sweeteners can be used in the cookies, but use powdered in the buttercream. 
  2. For the biscuit a gold sweetener can be used to impart a caramel flavour.
  3. Any nut butter (preferably smooth) can be used in the biscuits.
  4. I used the Salted Caramel Topping by Natvia in the recipe. You can use Hoppers natural caramel flavouring, or omit completely from the recipe.
  5. 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.
  6. In the buttercream please use a powdered sweetener like Sukrin Melis or milled sweetener. A straight granular sweetener will result in a gritty buttercream.
  7. 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.

Nutrition

Serving: 1cookie (1 sandwiched cookie) | Calories: 121kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 66mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Calcium: 27mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    36 Comments

  • Inger says:

    5 stars
    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.

    • Megan Mad Creations Hub says:

      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.

  • Jaquie Salvemini says:

    5 stars
    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

    • Megan Mad Creations Hub says:

      So glad you enjoyed them Jaquie and made them “your own”. Thanks again for also taking the time to leave a review x

  • Kerri Nicol says:

    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*

  • Sharon says:

    4 stars
    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 😊

    • Megan Mad Creations Hub says:

      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.

  • Tamar says:

    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 🙂

    • Megan Mad Creations Hub says:

      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).

  • Tina says:

    Made them today finally! Omg sooo good!! What a fab recipe! Keep up the good work Megan👌🏻

  • June says:

    What brand is the double action baking powder. I usually use McKenzie’s.

  • Amanda says:

    5 stars
    These are amazing. Followed the recipe and they turned out perfectly. Thank you

    • Megan Mad Creations Hub says:

      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 😂

  • Jacquie kehoe says:

    5 stars
    OMG Megan they are delicious!!!!

    • Megan Mad Creations Hub says:

      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.

  • Alfina Winter says:

    5 stars
    Thank you for an amazing recipe. Easy to make and a perfect chewy biscuit!

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