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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!
Servings: 21 cookies
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.
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.
- 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 used the Salted Caramel Topping by Natvia in the recipe. You can use Hoppers natural caramel flavouring, or omit completely from the recipe.
- 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.
- In the buttercream please use a powdered sweetener like Sukrin Melis or milled sweetener. A straight granular sweetener will result in a gritty buttercream.
- 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.
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