Easy Keto Moon Pie Cookies

Easy Keto Moon Pie Cookies

Easy Keto Coconut Flour Moon Pie Cookies

This recipe is designed to teach everyone how to make easy keto coconut flour moon pie cookies
5 from 1 vote
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 16 moon pies

Ingredients

  • 1 cup coconut flour
  • 1 cup golden monkfruit sweetener or brown sugar sweetener of choice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 3/4 cup room temperature butter, softened
  • 1 tsp vanilla extract

Marshmallow Cream Filling

  • 1/2 cup warm water, divided
  • 1 TBS gelatin powder
  • 1 cup powdered monkfruit/allulose blend sweetener or powdered sugar sweetener of choice using an erythritol based sweetener may effect the texture slightly
  • 1/8 tsp salt
  • 1 tsp vanilla extract

Chocolate Coating

  • 2 cups keto chocolate chips
  • 2 cups coconut oil

Instructions

  • Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper
  • In a large mixer bowl sift together the dry ingredients until there are no lumps in the dry ingredients
  • Add the eggs. Beat on low 10 seconds or until the dry ingredients are moist. Increase speed to medium-low. Beat on medium-low about 30 seconds or until fully combined and the mixture is slightly crumbly
  • Add the butter and vanilla. Beat on low 10 seconds or just until the butter begins to combine. Increase speed to medium. Beat on medium about 30 seconds or until fully combined and a smooth dough is formed
  • Scrape down the sides of the bowl and form the dough into a ball. Massage the dough in hands bout 30 seconds to make sure that the texture is smooth and not crumbly
  • Shape the dough back into a smooth ball and place it back into the mixer bowl. Place in the refrigerator and allow it to chill for 5 minutes so the dough can firm up
  • Remove the dough from the refrigerator. Massage in hands just a few seconds to make sure of the texture. The dough should be smooth and not crumbly.
  • Scoop the dough out 1TBS at a time onto the prepared baking sheets. Roll each scoop into a smooth ball. Press each dough ball into a flat, round cookie shape. Bake at 375 degrees for 10-12 minutes or until golden
  • Remove from the oven. Cookies will be soft. Allow to cool on the pan 15 minutes or until firm enough to transfer to a wire rack. Transfer to a wire rack and allow to cool completely before putting the filling on

Marshmallow Cream Filling

  • In a large mixer bowl place 1/4 cup of the warm water. Sprinkle in the gelatin powder. Use a fork and stir together until the powder is fully dissolved. Set aside
  • Place the other 1/4 cup water into a medium saucepan over medium heat. Add the powdered monkfruit/allulose sweetener and the salt. Whisk constantly until fully combined and the mixture has almost come to a low boil. The mixture should be clear.
  • Turn the heat off. Add the vanilla extract and whisk to combine it. Pour the how mixture into the mixer bowl with the gelatin. Mix on low 10 seconds until the gelatin begins to combine. Increase speed to high. Beat on high 15 minutes or until the mixture is white, fluffy and has doubled in volume. Scrape down the sides of the bowl and push the cream to the center of the bowl
  • Turn half of the cooled cookies upside down. Place 1-2 TBS of the filling in the center of the upside down cookies. Place a plain cookie on top of the filling. Press lightly to seal the cookies and allow the filling to spread throughout the center of the cookies
  • Place the sealed cookie sandwiches onto a lined baking sheet. Place them in the freezer for 15 minutes or until firm but not frozen

Chocolate Coating

  • Just before you remove the cookie sandwiches from the freezer place the chocolate chips and coconut oil in a wide microwave safe bowl. (I use 1 cup of milk chocolate chips and 1 TBS coconut oil in one bowl and 1 cup of white chocolate chips with 1 TBS coconut oil in another bowl) Microwave on high in 15 second intervals until the chocolate chips are fully melted. Use a fork and stir after every 15 second interval to avoid burning the chocolate. Once fully melted use fork and stir to make sure the oil and melted chips are fully combined
  • Remove cookie sandwiches from the freezer. Place one at a time into melted chips. Use a spoon and spoon the chocolate over the cookies until the cookies a completely covered with the chocolate. Use 2 forks to carefully lift the coated cookies out of the chocolate and place on a lined baking sheet
  • Place the moon pies in the freezer and chill for another 15 minutes or until the chocolate is solid
  • Remove from freezer. Eat immediately or store in an airtight container in the refrigerator up to 5 days


2 thoughts on “Easy Keto Moon Pie Cookies”

  • 5 stars
    I would like to thank you for an amazing recipe. My husband is from the South and is a picky non-adventurous eater. He loves moonpies and was not enthralled with the idea of a “funny/weird” keto version. Well, that is until he tried them. They are his absolute favorites now and I bake them weekly. I can only imagine that it took considerable effort to create this recipe, and I wanted you to know that you are appreciated.

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