These gluten-free, keto-friendly wagon wheels (also called moon pies or S’mores cookies) are an indulgent treat. Imagine an extra-fluffy low-carb marshmallow sandwiched between crisp keto graham crackers and coated in chocolate. They deliver the perfect nostalgic, junk-food flavor—only made with low-carb ingredients.
Gluten Free & Keto Wagon Wheels
Epic S’mores Cookies
These treats go by many names: wagon wheels in the UK, Canada and Australia; moon pies in the U.S.; and Mamuts in parts of Latin America. Whatever you call them, the combination of marshmallow, crunchy graham-style cookie and chocolate glaze is irresistible.
Yes, this recipe requires making both marshmallows and graham crackers, but it’s worth the extra effort—especially if you want an authentic sandwich cookie feel. If you’ve already made the keto marshmallows and graham crackers from the site, assembling these is straightforward.
They really do taste like an elevated junk-food treat: fluffy marshmallow, slightly chewy cookie edges and a rich chocolate coating finished with a pinch of flaky sea salt for contrast.
The Chocolate
Use any dark chocolate you enjoy—pick a brand you like the taste of. Sugar-free, keto-friendly chocolate chips work well. Melt the chocolate gently in a double boiler or in short bursts in the microwave. If you prefer a thinner coating, stir in one to three teaspoons of coconut oil until the chocolate reaches your ideal consistency.
Finish each cookie with a sprinkle of flaky sea salt for a flavor lift; it balances the sweetness and elevates the texture.
Gluten Free & Keto Wagon Wheels (i.e. S’mores Cookies!)
If you prefer cups to grams, use the recipe’s unit conversion options to switch to US Cups.
Pin Recipe
Ingredients
- 1 batch keto marshmallows
- 1 batch keto graham crackers
- 1/2-1 cups dark chocolate chips as needed
- 1-3 teaspoons coconut oil as needed
Instructions
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Refer to the graham cracker recipe video for visual guidance when shaping the crackers.
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Prepare a batch of keto marshmallows. Spread the marshmallow batter on a baking sheet to a thickness of about 3/5–1 inch. Allow them to set for at least 5 hours or overnight.
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While the marshmallows set, make the keto graham cracker dough. Wrap the dough in cling film and chill for at least an hour (up to 3 days).
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Preheat the oven to 350°F (180°C). Line a baking tray with a mat or parchment paper.
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Roll the chilled dough between parchment sheets. For a slightly softer crunch, roll thicker than usual. Cut into 2½-inch rounds and transfer to the prepared tray. Freeze the rounds for 10 minutes before baking. (Shaped dough can be frozen for up to 3 months and baked from frozen—add 2–3 minutes to the bake time.)
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Bake 8–12 minutes, until golden. For crispier cookies, bake toward the longer end until deeply golden. Let cool for 10 minutes on the tray, then transfer to a rack to cool completely; the sweetener may take a few hours to harden fully.
To assemble the keto wagon wheels
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Cut 2½-inch rounds from the marshmallow sheet and sandwich each marshmallow round between two cookies. Set aside.
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Melt the chocolate in a water bath, starting with 1/2 cup of chips. Thin with coconut oil as needed. Let the melted chocolate cool to room temperature so it won’t melt the marshmallow centers.
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Dip each sandwich cookie into the chocolate to coat, then sprinkle with flaky sea salt. Work over a lined tray so you can reuse any drips.
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Store in an airtight container at room temperature for about a week. They also freeze well for a couple of months—frozen wagon wheels are delicious.
Video
Notes
Under those assumptions, each wagon wheel is about 3.5g net carbs.
Nutrition