Remember those carefree summer days as a kid, hanging with your friends, riding bikes, running through sprinklers, and making s’mores by the campfire? Well, I can’t take away your adult responsibilities, but these Keto S’Mores Bars will make you feel like a kid again!
I’ve had this delightful recipe on my website since 2016, and it’s always been a fan favorite. I created it after coming across a recipe in Cooking Light Magazine and I thought it was ripe for a keto makeover.
While I do have recipes for keto graham crackers and sugar-free marshmallows, I don’t use those in these bars. That would require several extra steps and a lot of extra waiting. Who has the time or energy for that?
Instead, these delectable Keto Smores Bars rely on a shortbread style crust with a touch of cinnamon, a rich chocolate ganache filling, and a lightly browned meringue topping. They have all the flavor of that classic summer treat with none of the sugar!
★★★★★
Andrea says: I just made these tonight and even the picky non-Keto hubby loved them!! Thank you so much! I followed your recipe exactly!
Ingredients and Substitutions
- Almond flour: The base will work best with almond flour, but you can use any nut or seed flour as long as it is finely ground. Try sunflower seed flour for nut-free!
- Sweetener: I recommend an erythritol-based sweetener for the base. The topping requires a powdered sweetener. Please see the sweetener options for more details.
- Whipping cream: For a non-dairy option, you can use full fat coconut milk.
- Sugar-free chocolate: I recommend using ChocZero or Lily’s.
- Egg whites: Fresh egg whites will work best, as they beat better and hold their shape better than those from a carton.
- Cream of tartar: This baking aid helps whipped egg whites hold stiff peaks. You can skip it but I recommend it for any kind of meringue!
- Kitchen staples: Butter, cinnamon, vanilla extract, and salt.
How to Make Keto S’Mores Bars
- Prepare the crust: Combine the dry ingredients, then stir in the melted butter until well combined.
- Bake the crust: Press into the bottom of a parchment lined baking pan and bake until the edges begin to brown. Remove and let cool.
- Make the filling: Bring the cream to just a simmer. Remove from heat then add the chocolate chips and whisk until smooth. Spread over the cooled crust and refrigerate until firm.
- Prepare the topping: Beat the egg whites with the cream of tartar and salt until frothy. Slowly add the sweeteners and vanilla extract and continue to beat until stiff peaks form.
- Assemble and bake: Spread over the cooled filling then bake until topping is golden and just barely firm to the touch.
- Chill: Refrigerate until firm then gently lift out by parchment paper edges and cut into squares.
Carolyn’s Tips for Success
When making a chocolate ganache filling, be sure to bring your cream to a full simmer. You want to see bubbles around the edges and a few breaking the surface in the center. Then quickly remove it from heat and add the chocolate.
Do not attempt to broil this topping, unless you want to set off your smoke alarm! Simply bake for 20 minutes and you should get some beautiful browned peaks and swirls, just like toasted marshmallows.
Sweetener Options
The crust works best with erythritol so that it firms up properly. Allulose and xylitol will make it overly soft and fragile. If you wish to cut back on erythritol, you can try using a highly concentrated sweetener like stevia or monk fruit extract.
The topping works best with mostly erythritol, for structure, with a tablespoon or allulose or xylitol to give it a slightly gooier consistency. Some readers have tried using allulose by itself and it’s a big mess. I definitely do not recommend that!
More Keto Recipes for Summer
Keto S’mores Bars
Ingredients
Crust:
- 1 1/2 cups almond flour
- 1/4 cup granular sweetener, erythritol recommended
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup butter, melted
Filling:
- 3/4 cup whipping cream
- 4 ounces dark chocolate chips, sugar-free, ChocZero or Lily's recommended
Topping:
- 3 large egg whites, at room temperature
- 1/4 tsp cream of tartar
- Pinch salt
- 1/3 cup powdered sweetener, erythritol recommended
- 1 tbsp allulose, or xylitol
- 1/2 tsp vanilla extract
Instructions
Crust
- Preheat the oven to 325ºF and line a 9×9 square baking pan with parchment, leaving an overhang for easy removal.
- In a large bowl, combine the almond flour, sweetener, cinnamon, vanilla extract, and salt. Stir in the melted butter until well combined.
- Press into the bottom of the prepared baking pan. Bake 12 to 15 minutes, until just beginning to brown on the edges. Remove and let cool while preparing topping.
Filling
- In a small saucepan, bring the cream to just a simmer. Remove from heat.
- Add the chocolate chips and let sit 5 minutes to melt, then whisk in until smooth. Spread over the cooled crust and refrigerate until firm, about 1 hour.
Topping
- Preheat oven to 300ºF.
- In a large bowl, beat the egg whites with the cream of tartar and salt until frothy. With the beaters going, slowly add the sweeteners and vanilla extract and continue to beat until stiff peaks form.
- Spread over the cooled filling, swirling with a spoon to make peaks. Bake 20 minutes or until topping is golden and just barely firm to the touch.
- Refrigerate at least another hour to firm up, then gently lift out by parchment paper edges and cut into squares.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Would these work with Choczero marshmallows do you think?
I think you will probably need to experiment. Sorry!
These sound amazing!! Do they need to stay refrigerated or would they be stable enough to take to an after-church, outdoor potluck?
Stable enough as long as you keep them refrigerated up to that point.
Hi, hopefully by the luck of the universe you see this LOL. I am making these as I type this and currently waiting for the chocolate topping to set. I do not have BochaSweet, but I do have Swerve Confectioners and also granulated Lakanto. I tried to make sense of your instruction to use all swerve but I was wondering if you mean to use the 3 TBPS of Powered and 3 TBPS of Granular. Pleeeeease if you see this help 🥰
Use all powdered.
Many of your recipes call for Bochasweet or Allulose. Could Allulose be used in this recipe?
I have a feeling it will make the meringue TOO soft. You’re certainly welcome to try, thought.
First of all…I literally love EVERYTHING that I have made from your website and cook books…NEVER disappointed! I am thinking I will make this for Memorial Day! I do have a question…since it is looking to be a pretty hot sunny day here in NY on Memorial Day, I think the meringue would not hold up well. I did see a previous comment asking if your keto marshmallow recipe could replace the meringue in this recipe and I did see that you responded that the marshmallow recipe should be halved and then browned with a kitchen torch (but obviously not baked). SO…would you suggest making the first two layers, let it cool completely, then make the marshmallow on top of this? OR should the marshmallow be made separately and then simply placed on top after they have set?
Thank you SO MUCH for your time, Carolyn!
Your first option. Make the first two layers and let cool. Make some marshmallow and pour on top while still soft enough.
Wonderful! Thank you SO much for your response! I can hardly wait! I’m currently talking myself out of a test run ????
Can you make these ahead of time and freeze them?
Nope. The topping won’t fare well.
Would this meringue work as a substitute for marshmallow fluff in a recipe? Or perhaps some variation of your regular marshmallow recipe?
If I would want to just meet graham crackers could I use your crust recipe for the gram crackers
I already have a recipe for graham crackers. https://alldayidreamaboutfood.com/homemade-graham-crackers-low-carb-and-gluten-free-and-environmentally-responsible-companies/
Could I use your marshmallow recipe for the topping? I have a GI intolerance to egg whites so eating meringue is not an option for me.
Okay so you could, but you’d really have to change things around. First of all, you would only want half of the marshmallow recipe, otherwise it will be too thick. Secondly, you wouldn’t want to bake it to make it brown, as it would be a mess. You could try taking a kitchen torch to it if you want to brown the top a bit.
Because you won’t be baking it a second time, you want to bake the crust a little longer to make it golden brown and more firm. Maybe 5 to 7 minutes more.
I made these a couple of days ago, they look wonderful in the pictures. I made a minor tweak to the base to add in some golden milled flaxseed for texture. The base and the ganache layer are really very good, great taste and texture, the only flaw is the marshmallow layer it just doesn’t really do justice to the s’mores as its too light, a more substantial.substitute is needed. Regardless, these are really lovely, next time I’m going to find a keto marshmallow recipe to try on the top to see if that makes a difference. Love your channel and make lots of your recipes.
Have a camping trip coming up and thought I would have to just go with the regular, full of sugar s’mores but thought I’d check and see if by some miracle you had a s’mores recipe. Not really surprised to see this recipe. I am so thankful for all you do! This is my go to site when I’m looking for a remake of something I used to eat. You are amazing!
Bocha sweet is worth the money , I have not been sorr for my purchase of it. Now to my question. Do you have any idea how long these last ? I am the only person eating them.
If you keep them in the fridge, they should be fine for a week, possible even two.
My kids love these! They are also AMAZING with your gingerbread cutout cookie recipe as the base!
Just made these for the second time – this time with Bocha Sweet – and the topping was much better. Our new favorite!
These bars are fantastic. Thanks for another great recipe.
Should the meringue cool to room temperature from the oven before going into the refrigerator?
Yes, the whole thing should cool until room temperature.