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.
What you’ll need:
First thing we are going to do is make the cream. In a small mixing bowl, whisk together your mascarpone, sugar substitute and vanilla. Cover and chill in the fridge.
In a larger mixing bowl, stir all the cake ingredients until a somewhat runny batter comes together.
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.
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.
Place another scoop of batter on top of the cream and spread it around, effectively covering all the cream.
Put the cake(s) in the oven at 350°F/175°C for 20 minutes.
Take out and let cool.
This makes roughly 5 cakes.. Continue to bake the other cakes if you don’t have enough pans.
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. (approx 1 minute)
Stir together the cream and chocolate. Pour onto the cooled cakes and spread around with a spatula.
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.
This makes roughly 5 moonpies.
Nutritional Information per HALF moonpie.