Sometimes when you’re following a Keto lifestyle, you might feel like you’re missing out on certain foods. Camping is one of our favorite pastimes, and there’s nothing better when camping then to devour a chocolately-pillowy marshmallow S’more. These Keto S’mores bars are just 3 net carbs per generous bar and will definitely hit the spot!!
Yes, this recipe does take a little bit more effort than some others, but don’t let that deter you, they’re more than worth it.
How to Make Keto S’mores Bars
First, create the easy shortbread cookie base and top. In the recipe you’ll notice that I add one teaspoon of raw honey. This adds 5.3g of carbs to the entire recipe, which is less than half a carb to each serving. This tiny bit of honey is what gives the shortbread it’s graham cracker like flavor.
If you’re strict keto, you can omit it. In the bowl of a stand mixer, cream the butter, vanilla, honey, and Bochasweet together until smooth and fluffy.
Add the baking powder and almond flour in small batches, allowing it to mix in (about 1/4 of the bowl at a time).
Divide the mixture in half and gently press the dough into the bottom of two 9″x9″ baking pans that have been lined with parchment paper.
One of these will be the top of your bars and the other will be the bottom of the bars.
Bake them for twelve minutes at 350F. Once they come out of the oven, set them on a cooling rack to cool completely.
Next, prepare the homemade keto marshmallow. This is the slightly tricky part because you really have to follow the directions completely or your marshmallow will not come out.
In a small bowl, sprinkle the contents of the gelatin packet over half of the cold water. Mix it well to combine and set it aside for 10 minutes to solidify.
In a heavy bottom saucepan combine the other half of the water and the bocha sweet over low heat. I have my gas stove set on 2. Stir just until the bocha sweet is completely dissolved.
Attach a candy thermometer to the pan and DONT STIR AGAIN. At this point, scoop the hardened gelatin mixture into the bochasweet/water pan.
DO NOT STIR. I cannot emphasize this enough. If you stir at this point, you’ll ruin it. Just don’t. Let the mixture slowly come to a rolling boil and cook until it reaches exactly 240F on the candy thermometer.
The moment that it hits 240F, remove it from the heat and very slowly and carefully, pour it into the bowl of a stand mixer with a whisk attachment. Add the salt and vanilla extract.
Turn the mixer on and whisk on LOW for 2 minutes until the salt is dissolved and the vanilla is well mixed in. Turn the mixer up to medium and whisk constantly for 4-5 minutes.
By now the mixture is starting to get pretty foamy looking, this is great! Turn the mixer on high and let it do it’s magic for about 8-12 minutes until the mixture is very light, fluffy, and pillowy.
Transfer the mixture immediately to the prepared 9″x9″ baking pan and let it set about fifteen minutes to stiffen.
Carefully peel it off the parchment paper and lay it over one of the shortbread bar bases.
Melt the Lilys’ Chocolate chips in the microwave for about 20 seconds,
stir well, then drizzle over the marshmallow.
Top with the other shortbread cookie bar.
Top generously with the melted chocolate. Let the bars harden for about 10 minutes before cutting.
This makes 12 very generous servings at about 3.3 Net Carbs per serving (if you use the same brands that I used!)
Keto S’mores Bars Recipe
Cream the butter, vanilla, honey, and Bocha sweet together until smooth and fluffy. Add the baking powder and almond flour in small batches, allowing it to mix in (about 1/4 of the bowl at a time).
Divide the dough in half between 2 pans and press the mixture into the bottom of two 9″x9″ baking pans that have been lined with parchment paper.
Bake the shortbread for 12 minutes at 350F (until golden brown). Remove from the oven and place them on a cooling rack while you prepare the marshmallow layer.
1 envelope Knox gelatin (single packet, 1 Tbs)
1/2 cup cold water, divided
1 cup Bochasweet
1 Tbs powdered bochasweet
1/8 teaspoon salt
2 teaspoons vanilla extract
Line a 9-inch square baking pan with a piece of parchment paper and dust with powdered bochasweet.
In a small bowl, mix together the gelatin in 1/4 cup cold water. Set aside for 10 minutes to set.
Place the remaining 1/4 cup of water and Bochasweet in a pot and stir to dissolve over low heat.
Without stirring, add the gelatin and bring to a rolling boil, without stirring until it reaches 240°F exactly.
Carefully remove from the heat and pour the mixture into the bowl of an electric mixer.
Stir in the salt and vanilla extract.
Beat with the whisk attachment of the electric mixer on low for 2 minutes then increase to high until soft and doubled in volume, about 8-10 minutes.
Pour into the prepared pan and smooth with a spatula. Work quickly, it stiffens fast.
3/4 c. Lilys Milk Chocolate Style Baking Chips
Recipe yields 12 Generous Bars
Calories: 254 | Total Fat 22g | Sodium: 98mg | Potassium 3.7g | Total Carbs: 9,9g, Fiber 6.5g, NET CARBS 3.4g per bar