Print Friendly, PDF & Email

One of my favourite treats growing up in Canada was a Jos Louis (still 100% not sure how to pronounce it).. The red velvet moon pie with a marshmallow cream inside and chocolate ganache outside.. They were (and still are) a kids favourite!

Today, it was time to ketofy it. Instead of a marshmallow inside, I made an easy mascarpone vanilla cream.

 

My first cookbook – Keto Cravings – is out now! Buy on Amazon!
Keto Chocolate Moonpies

Keto Chocolate Moonpies

One of my favourite treats growing up in Canada was a Jos Louis. Time to make a keto version!

Ingredients

CAKE:

  • 1/4 cup (50g) sour cream
  • 1/4 cup (50g) butter – melted
  • 1 egg
  • 1/4 cup (59ml) heavy cream
  • 1 cup (100g) almond flour
  • 1/2 tsp baking powder
  • 3 tbsp cocoa powder
  • 1/4 cup (50g) sugar substitute (I used erythritol)

CREAM:

  • 3/4 cup (170g) mascarpone cheese
  • 1 tsp vanilla
  • 1/4 cup (50g) sugar substitute

GANACHE:

  • 1 sugar free, keto chocolate bar (approx 70g, eg. Lily’s brand)
  • 3 tbsp heavy cream

Instructions

  1. In a small mixing bowl, whisk together your mascarpone, sugar substitute and vanilla.
  2. Cover and chill in the fridge.
  3. In a larger mixing bowl, stir all the cake ingredients until a somewhat runny batter comes together.
  4. Place a small (1/4 cup) scoop of the batter into a non-stick 12cm (5-inch) spring form pan. Spread it around to cover the bottom of the cake.
  5. Either using a spoon, or a piping bag, place a layer of the mascarpone cream on top of the batter. Make sure the cream stops about an inch from the sides of the pan
  6. Place another scoop of batter on top of the cream and spread it around, effectively covering all the cream.
  7. Put the cake(s) in the oven at 350°F/175°C for 20 minutes.
  8. Take out and let cool.
  9. After your cakes have cooled. Place your keto, sugar free chocolate bar in a microwavable dish. Add in your 3 tbsp of cream and microwave until the chocolate has melted. 
  10. Pour onto the cooled cakes and spread around with a spatula.
  11. Let cool in the fridge for a minimum of 1 hour, but preferably 2-3 hours. That will give it time for the chocolate to cool and harden.

Notes

3.5 net carbs per cake

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 193 Total Fat: 18.7g Carbohydrates: 5.5g Fiber: 2g Protein: 4.9g
Liked it? Take a second to support hungryelephant on Patreon!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Instagram

Follow Me!