Keto Chocolate Marshmallow Cookies Recipe for Low-Carb Treats

Cookie

• 1/2 cup butter, softened
• 50 grams granulated sweetener (about 1/4 cup)increase to 1/3 cup for crisper cookies
• 2 large eggs, room temperature
• 80 grams keto syrup of choiceomit for crispier cookies
• 1 tsp vanilla extract
• 75 grams coconut flour (about 2/3 cup)
• 20 grams cocoa powder (about 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 tbsp)
• 59 ml room temperature water (1/4 cup)
• 125 grams powdered sweetener of choice (about 1 cup)powdered monkfruit/allulose blend works well
• 1 tsp vanilla extract

• Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat. In a large mixing bowl, beat the softened butter and granulated sweetener on medium for about 1 minute until smooth. Add the eggs, keto syrup, and vanilla, then beat on medium-low for 30 seconds until combined.
• Sift together the coconut flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the wet mixture and beat on medium for 30 seconds, then increase to medium and beat 1 minute more until a smooth dough forms. Scrape down the sides of the bowl as needed.
• Scoop the dough by tablespoons onto the prepared baking sheet. Use your hands to flatten each scoop into a circle of your preferred size and thickness. Thinner cookies will become crisper once cooled. Leave space between cookies to allow even baking.
• Bake for 8 to 10 minutes, or until the edges darken. Remove the sheet from the oven and let cookies cool on the pan for at least 10 minutes to firm up, then transfer to a cooling rack. Cookies will crisp more as they cool; leaving them overnight increases crispness.

Marshmallow Filling

• Pour the 59 ml hot water into a large mixing bowl and sprinkle the gelatin over it. Stir with a fork until the gelatin dissolves. In a small saucepan, combine the 59 ml room-temperature water with the powdered sweetener and heat over medium, whisking constantly.
• Whisk until the sweetener dissolves and the mixture reaches a low boil and turns clear. Remove from heat, stir in the vanilla, then carefully pour the hot syrup over the dissolved gelatin to fully melt it.
• Beat the mixture on low until the gelatin starts to set, then increase to high and beat for about 15 minutes until the marshmallow is white, fluffy, and roughly doubled in volume. Transfer to an airtight container.

Assemble

• Turn half of the cooled cookies upside down so the flat sides face up. Spoon about 1 teaspoon to 1 tablespoon of marshmallow filling (adjust to your taste) onto each inverted cookie. Top with a plain cookie and press gently to seal the sandwich.
• Optional: leave the tops off and drizzle melted keto-friendly chocolate over the marshmallow for a different presentation.