Homemade Monte Carlo Biscuits

The most delicious homemade Monte Carlo biscuits recipe. Everyone will love these low carb sandwich cookies!
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 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
cookie ingredients on white wood backdrop

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.
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.

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

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.
Monte Carlo cookies stacked in a pyramid

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!

  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

RAVING NEW FAN? Subscribe to our newsletter. Join our keto community on Facebook and Instagram or see all the new stuff on Pinterest.

Keto Meal Plans & Support
Keto Monte Carlo Cookies stacked in a pyramid shape

Homemade Monte Carlo Biscuits

Our Homemade Monte Carlo Biscuits are truly the best! These mini sugar free cookies will soon be your favourite too I am sure of that!
4.94 from 15 votes!
Prep Time: 8 mins
Cook Time: 12 mins
Refrigeration time: 30 mins
Total Time: 50 mins
Course: Dessert Snack
Cuisine: Australian Keto
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 121kcal
Author: Megan Ellam
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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 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

  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.

Your Own Notes

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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    41 Comments

  • Lynda says:

    5 stars
    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 .

  • Liz Gailer says:

    5 stars
    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.

    • Megan Mad Creations Hub says:

      Let us know how you go using a different choice of ingredients Liz. They did look amazing though xx

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