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Keto Monte Carlo Cookies stacked in a pyramid shape
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4.93 from 14 votes

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!
Prep Time8 mins
Cook Time12 mins
Refrigeration time30 mins
Total Time50 mins
Course: Dessert Snack
Cuisine: Australian Keto
Keyword: keto monte carlo cookie, keto sandwich cookie, sugar free monte carlo biscuit
Recipe Category: Low Carb
Servings: 21 cookies
Calories: 121kcal
Author: Megan Mad Creations Hub

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