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prep time
2 h 20 min
cook time
30 min
ready time
2 h 50 min
Keto S’mores Bars
S’mores are one of the most iconic summer desserts of all time. This Keto version features all the s’more layers in the form of decadent bars. These are perfect for occassions when you’re craving s’mores but aren’t camping. You can prepare them ahead of time and keep them in the fridge for a couple of days.
What are the components of this Keto s’more bars recipe?
A regular s’more consists of a toasted marshmallow and a chocolate square sandwiched between 2 pieces of graham crackers. This recipe consists of a delicious cookie base loaded with chocolate chunks and baked until golden and crisp. It is then topped with a homemade sugar-free marshmallow topping and broiled until caramelized. If you prefer a more chocolatey s’more, add some melted chocolate before serving.
How to make the marshmallow layer?
This Low Carb marshmallow topping is inspired by Italian meringue, where the egg whites are whipped, and the sweetener is added in the form of hot syrup. This method tempers the egg whites while whipping, making them more stable. The difference between that and the marshmallow topping is that we add gelatin to the syrup to give it the chewiness and stability of marshmallows. If you want to skip this step, you can use store-bought sugar-free marshmallows.
How long will these bars last?
Once assembled, cooled, and sliced, these bars can last in an airtight container in the fridge for up to 3 days. The gelatin in the top marshmallow layer prevents the meringue from splitting and makes it last longer.
Net Carbs
2.5 g
Fiber
2.9 g
Total Carbs
7.2 g
Protein
3.9 g
Fats
15.8 g
177 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
100 g
Almond flour
1 cup
Coconut flour
0.33 cup
Erythritol Granulated
0.33 cup
Gelatin (jello), flavored, clear, from mix
5 tsp
Vanilla extract
1 tsp
Dark chocolate bar, sugar free
0.5 bar - each 2.9 OZ
Water
4 tbsp
Granulated Allulose
0.75 cup
Egg whites
2 large
Cream of tartar
0.13 tsp
Salt
1 dash
Recipe Steps
steps 9
2 h 50 min
Step 1
Preheat your oven to 350 F/180C and line a 6x10 inch (15x 25 cm) or 8x8 inch ( 20cmx20cm) pan with parchment paper. Add the almond flour, coconut flour, erythritol, 2 tsp gelatin powder, and vanilla extract to a food processor. Pulse for 10 seconds.Step 2
Add the cold butter, egg yolk, and vanilla to the food processor and pulse until a rough dough forms. Transfer to a bowl. Chop the chocolate and stir it into the dough. Press the dough into the prepared pan.Step 3
Bake for 16-18 minutes until golden around the edges. Take the pan out of the oven and let cool completely. Meanwhile, prepare the marshmallow topping.Step 4
Add 3 tsp of gelatin powder to a small bowl and mix in 2 tbsp of water. Set aside and let the gelatin bloom.Step 5
Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Let it run on low speed while you prepare the allulose syrup. Add the allulose and 2 tbsp water to a saucepan and heat over medium heat.Step 6
Turn the speed of the mixer to medium and whip to soft peaks. Meanwhile, watch the syrup closely and measure its temperature using a candy thermometer. Remove the saucepan when the syrup reaches 240F (115 C). Whisk in the gelatin mixture until dissolved.Step 7
While the mixer is running, pour the syrup slowly into the sides of the bowl. Avoid pouring the syrup directly over the whipped egg whites. When all the syrup is in the bowl, turn the speed to high and whip until a thick and glossy meringue forms. It should also be cool to the touch at this stage.Step 8
Transfer the marshmallow topping over the shortbread crust. Spread using a spatula. Broil in the oven for 1-2 minutes until toasted.Step 9
Transfer the pan to the fridge for 2 hours or overnight. Slice into 10 bars. Serve immediately, or store any remaining in an airtight container in the refrigerator for up to 3 days.
