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Keto Mallomar - A Low-Carb Take on a Classic Treat

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Cookie Base: 1 1/2 cups fine almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup powdered erythritol or allulose
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Keto Marshmallow: 2 tablespoons powdered gelatin
  • 1/2 cup cold water (to bloom gelatin)
  • 1/3 cup allulose (preferred for smooth texture) or erythritol
  • 1/4 cup water (for syrup)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Chocolate Shell: 8 ounces sugar-free dark chocolate chips or bars (70–85%)
  • 2 tablespoons cocoa butter or coconut oil (for smoother dipping)
  • Pinch of salt
  • Tools: Mixing bowls, hand mixer or stand mixer, baking sheet, parchment paper, piping bag (or zip-top bag), saucepan, candy thermometer (helpful but optional)

Method
 

  1. Prepare the cookie dough. Preheat your oven to 325°F (163°C). In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt. In another bowl, cream butter with vanilla and egg. Mix wet and dry until a soft dough forms.
  2. Shape and bake the cookies. Line a baking sheet with parchment. Scoop tablespoon-sized balls, flatten into 2-inch rounds, and keep them about 1/4-inch thick. Bake 10–12 minutes until edges are lightly golden. Cool completely on the tray; they will firm up as they cool.
  3. Bloom the gelatin. In a small bowl, sprinkle gelatin over 1/2 cup cold water. Let sit 5–10 minutes to soften.
  4. Make the syrup. In a small saucepan, combine allulose and 1/4 cup water. Bring to a gentle boil over medium heat. Simmer 2–3 minutes until the sweetener dissolves and the mixture is slightly thickened. Remove from heat.
  5. Whip the marshmallow. Add bloomed gelatin to the warm syrup and stir until fully melted. Transfer to a mixing bowl. Add vanilla and salt. Beat on high for 6–8 minutes until the mixture becomes thick, glossy, and forms soft peaks. It should be pipeable but not runny.
  6. Pipe the marshmallow. Spoon the marshmallow into a piping bag fitted with a round tip (or a zip-top bag with the corner snipped). Pipe tall dollops onto each cooled cookie, leaving a small border around the edge. Work quickly—marshmallow sets as it cools.
  7. Set the marshmallow. Let the topped cookies sit at room temperature 20–30 minutes, then chill in the fridge for 30 minutes to firm up before dipping.
  8. Melt the chocolate. In a heatproof bowl, melt chocolate and cocoa butter (or coconut oil) over a double boiler or in short microwave bursts, stirring until smooth. Stir in a pinch of salt. Let it cool slightly so it’s warm and fluid, not hot.
  9. Coat the mallomars. Dip each cookie upside down into the melted chocolate to fully cover the marshmallow and the sides of the cookie. Lift and let excess drip off. Place on a parchment-lined tray. You can spoon chocolate over any missed spots.
  10. Set and serve. Chill 20–30 minutes until the chocolate hardens. Serve straight from the fridge for a crisp snap, or let sit a few minutes for a softer bite.