Easy Keto Chocolate Marshmallow Cookies

Easy Keto Chocolate Marshmallow Cookies

Easy Keto Chocolate Marshmallow Cookies

This recipe is designed to teach everyone how to make easy keto chocolate marshmallow cookies.
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 13 sandwich cookies



  • 1/2 cup butter, softened
  • 50 grams granulated sweetener (1/4 cup) increase to 1/3 cup for crispy cookies
  • 2 large room temperature eggs
  • 80 grams keto syrup of choice omit for crispy cookies
  • 1 tsp vanilla extract
  • 75 grams coconut flour (2/3 cup)
  • 20 grams cocoa powder (1/4 cup)
  • 1/4 tsp salt
  • 5 grams baking powder (1 tsp)

Marshmallow Filling

  • 59 ml hot water (1/4 cup)
  • 9 grams gelatin powder (1 TBS)
  • 59 ml room temperature water (1/4)
  • 125 grams powdered sweetener of choice (1 cup) I use my powdered monkfruit/allulose blend
  • 1 tsp vanilla extract


  • Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silicone mat. Place butter and granulated sweetener in a large mixer bowl and beat on medium 1 minute or until smooth. Add the eggs, keto syrup, and vanilla extract. Beat on medium-low 30 seconds or until fully combined.
  • Sift together the coconut flour, cocoa powder, salt and baking powder then add to wet ingredient in the mixer bowl. Beat on medium 30 seconds or until combined. Increase speed to medium and beat 1 minute until smooth dough forms. Scrape down the sides of the bowl as needed.
  • Scoop the dough 1 TBS at a time onto the prepared baking sheet. Use hands and flatten the scoops out to circles of desired size and thickness. The thinner pressed out the crispier the cookies will be once cooled. Leave room between the cookies for even baking.
  • Place in preheated oven at 375 degrees for 8 to 10 minutes or until darkened around the edges. Remove from the oven and cool on the pan at least 10 minutes to firm up. transfer to a cooling rack and cool until desired level of crisp. The longer the cookies sit the crispier they become up to overnight.

Marshmallow Filling

  • Place the 59 ml of hot water into a large mixer bowl. Sprinkle the gelatin powder over the hot water. Use a fork and stir until the gelatin powder is fully dissolved. Place the room temperature 59 ml of water in a medium saucepan over medium heat.
  • Whisk in the powdered sweetener until combined. Keep whisking constantly until the mixture comes to a low boil and mixture is clear. Turn off heat and whisk in the vanilla extract until combined. Carefully pour the hot mixture over the firm gelatin to melt the gelatin.
  • Beat on low 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. Scoop the mixture into an airtight container.


  • Turn half of the cooled cookies upside down with the flat sides up. Scoop 1 tsp to 1 TBS (or desired amount) of the marshmallow onto the upside-down cookies. Place a plain cookie over the marshmallow and gently press together to seal the cookies.
  • **Optional variation: Leave tops off of the cookies and drizzle melted chocolate over the top of the marshmallow.

3 thoughts on “Easy Keto Chocolate Marshmallow Cookies”

  • This is the 2nd recipe You have said ‘my’ monk fruit/allulose blend but there are not links to how You make it or ingredients You use.
    I’m very interested in buying pire powdered mink fruit & stevia so I can make powdered blends as well but have not been able to find any.
    Any help would be greatly appreciated.
    Thank You & bless You for all Your brilliant & diligent work.

    • i just came across the recipe on this site! its 1/2 cup granulated monkfruit or any granulated sweetener of choice, 1/2 cup allulose (no substitutions ) and 1 Tbsp cornstarch. its under the title ‘keto homemade powdered sugar substitute’ combine well with a fork. put in coffee grinder and pulse for about 15 seconds or until texture of powdered sugar. use as 1:1 substitute. Personally, i would sift the powder before putting into airtight container. but that’s just a me thing!

      • That’s a good idea. I stir mine with a fork before storing it and that breaks it up really well. Then I sift it before I use it.

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