Craving a nostalgic treat that won't derail your low-carb lifestyle? Get ready to discover the ultimate gluten-free, keto-friendly wagon wheels that will transport you back to childhood without the sugar crash! These delectable delights prove that healthy eating doesn't mean sacrificing flavor or fun. With a rich chocolate base, creamy marshmallow filling, and zero guilt, these wagon wheels are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup erythritol
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup sugar-free marshmallow fluff
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 cup of almond flour, 1/4 cup of cocoa powder, 1/4 cup of erythritol, and 1/2 teaspoon of baking powder. Mix well until all dry ingredients are evenly distributed.
- In another bowl, whisk together 1/4 cup of melted butter, 1 egg, and 1 teaspoon of vanilla extract until smooth and well combined.
- Pour the wet mixture into the dry ingredients and stir until a dough forms. The dough should be slightly sticky but manageable. If it's too dry, you can add a teaspoon of water or more melted butter.
- Using your hands, divide the dough into 16 equal portions and roll each portion into a ball. Flatten each ball into a disc about 1/4 inch thick. Place the discs on the prepared baking sheet, leaving some space between them.
- Bake the discs in the preheated oven for about 10-12 minutes, or until they are firm to the touch and slightly puffed. Keep an eye on them to avoid overbaking.
- Once baked, remove the discs from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once the discs are completely cooled, spread about 1 tablespoon of sugar-free marshmallow fluff on the flat side of half of the discs.
- Top the marshmallow fluff with the remaining discs, flat side down, to create sandwiches. Gently press them together to ensure the fluff adheres.
- For added flavor, you can refrigerate the assembled wagon wheels for about 15 minutes to allow the marshmallow fluff to set slightly.
- Serve your gluten-free keto wagon wheels immediately or store them in an airtight container in the refrigerator for up to a week.
Tips
- Ensure all ingredients are at room temperature for better mixing and consistent texture.
- Use a kitchen scale for precise measurements, especially with almond flour, to maintain the perfect dough consistency.
- Don't overmix the dough - this can make the cookies tough instead of tender.
- Use parchment paper for easy removal and to prevent sticking.
- Let the cookies cool completely before adding marshmallow fluff to prevent melting.
- For extra richness, you can lightly toast the almond flour in a dry pan before mixing to enhance its nutty flavor.
- If the dough is too sticky, refrigerate for 10-15 minutes before shaping.
- Store in an airtight container in the refrigerator to maintain freshness and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 5g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 35mg
