Copycat Pinwheel Cookies | Our Low Carb / Keto Version | Completely Flourless | Easy & Amazing!
Do you remember these? Pinwheels. Let us show you how we transform this family favorite cookie. Our copycat version is not only low carb and keto but completely flourless and void of any sketchy ingredients. This recipe starts with a decadent chocolate flourless cookie and is the perfect base for the sugar free marshmallow goodness that sits on top and coated in a chocolate shell. Our version is actually better than the original store bought. Plus guilt free.
Flourless Chocolate cookie Base
2 Whole Large Size Eggs
1-1/2 Teaspoons Vanilla Extract
2/3 cup Unsweetened Cocoa Powder or (55 grams or up to 70 grams if you have to adjust batter consistency)
1-1/2 Tablespoons or (11 grams) Black Cocoa Powder
1/2 Teaspoon Expresso Powder or (instant coffee grounds)
1/2 Tablespoons or (4 grams) Cinnamon
1/4 Teaspoon Salt
3/4 Cups or (105 grams) Powdered Monkfruit Sweetener
Into your mixer bowl add in the eggs and vanilla extract. Beat on medium speed until whipped and frothy for about 2-3 minutes.
Next add in all the dry ingredients (except for the extra tablespoons of cocoa) Start with just the 2/3 cup or (55 grams of cocoa) We ended up using 2 extra Tablespoons in the video ( All depends on the size of your eggs)
Mix together starting on a lower speed until the moisture from the eggs absorb the cocoa power. Scrape the bowl sides and check batter consistency. If the batter looks like frosting then it’s still too wet and you’ll have to add the extra cocoa powder 1 TBS. at a time until the batter crumbles and looks more like a dough. Don’t use too much because the dough will be hard to roll out.
Place dough on a silicone mat and use gloves or spray hands with oil. Flatten dough in a rectangle and top with a piece of parchment paper and roll out dough to about 1/4 inch thickness. Use cookie cutter that fits into the size of silicone mold you plan on using for the marshmallow mixture.
(If you us the small cocoa bomb molds you get approximately 18-20 cookies) Our bomb mold and cookie cutter was 2 inches
Place Cookies in a 350 degree oven for 10 minutes. While cookies are still warm you can use the cutter just to tidy up the sides if needed. Let cool completely before removing from pan.
These can be stored in an air tight container until ready to use. They can also be made a day ahead as well.
Sugar Free Marshmallows
This amazing marshmallow recipe is from Carolyn Ketchum
@alldayidreamaboutfood
Sugar Free Marshmallow
1 Cup Water divided ( we’ll use just 1/2 cup to bloom gelatin in the bottom of mixer ) The other 1/2 cup we’ll use for the simple syrup part)
2-1/2 Tablespoons or (26 Grams) Grassfed Gelatin
2/3 Cup or (101 Grams) Powdered Monkfruit sweetener Sweetener
2/3 Cup or (80 Grams) Powdered Boca Sweet
1/8 Teaspoon Cream of Tartar
Pinch of Salt
1 Teaspoon Vanilla extract
Start with putting half of the water into your mixer bowl. (You’ll be using the beater attachment when mixing) Then sprinkle in the Gelatin into the water to bloom. Let that set and start on the simple syrup part.
In a small saucepan put the other 1/2 cup of water, and then add the sugars, cream of tartar and salt. Turn burner onto a medium heat and stir until sugars are completely dissolved and clear. Stirring occasionally as mixture bubbles and reaches a temperature on an instant read thermometer 238-240 degrees. Remove from heat and gradually add hot liquid into your mixer while mixing on a low speed. This will melt the gelatin, then lastly add the vanilla extract. Beat on medium speed until mixture starts to turn white and foamy. Do not whip to stiff peaks only whip to a ribbon stage. The sides of the mixer bowl should be only slightly warm. Then pour into desired molds and top with chocolate cookies, working quickly so that the marshmallow doesn’t set and the cookie will stick. Refrigerate for 4-6 hrs or overnight.
Dipping Chocolate
Lily’s Chocolate Chips and some coconut oil. Microwave in 10 second interval stir in between.
Then you can dip the cookies in some sugar free chocolate chips. We used 1/2 of a bag of Lily’s Milk Chocolate chips. Melted in a microwave for 30 seconds and stir. (You can add about 1/4 to 1/2 teaspoon coconut oil to thin out your chocolate. We try to use the least as possible because the chocolate sets better and isn’t as melty) Place in fridge to set chocolate.
Store cookies in an airtight container in fridge. For a week or more.
Makes 18 using a 2 in. bomb mold.
Our cookie has 97 calories each and 3.1 Net Carbs
VS
Store Bought 130 calories 20 grams of carbs and 14 grams of added sugar and sketchy ingredients
We don’t count the sugar alcohols
(Flourless Cookie Base)
Calories 23
Fat 1.4 gr.
Protein 2 gr.
Total Carbs 10.2 gr.
Fiber 1.9 gr.
Sugar alcohols 7.3 gr.
Net Carbs 1 gr.
(Sugar Free Marshmallows)
Calories 14
Protein 1.5 gr.
Carbs 0.1 gr.
(Lily’y Chocolate Chips)using 1/2 a bag
Calories 60
Carbs 2 gr.
