Keto S'Mores Cookies
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
Chewy Keto S'Mores Cookies topped with keto marshmallows and sugar free chocolate – delicious and no campfire required!
Keto S'Mores Cookies
Oh, s'mores.
There's something about them – maybe it's nostalgia, or the fact that certain scents bring up good memories – but everything about s'mores make me happy.
We've enjoyed them often while camping and they're some of my best memories!
However, none of those were remotely keto-friendly.
However, since I finally made seriously easy Keto Marshmallows, Keto S'mores have come within reach.
I've been hoping to share an actual S'Mores recipe, however, after trying my own keto graham crack recipes, and even trying others from many different websites, and I just don't like any of them.
So, in the meantime, I present to you: Keto S'Mores Cookies
Keto S'Mores Cookies Ingredients
For the Cookies:
Almond Flour
Oat Fiber
Coconut Flour
Baking Powder
Lakanto Baking Sweetener (see substitutes below)
Sweetleaf Stevia
Pinch of Salt
Stevia Sweetened Chocolate Chips {see options below}
Eggs
Butter, softened
Vanilla Extract
For The Marshmallow:
Gelatin {I used this brand}
Water
Allulose {I used this brand}
Vanilla Extract
Toasted Marshmallow Extract {I used this one}
For the drizzle:
Keto Milk Chocolate Chips (see choices below)
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DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney
Substitutes for Lakanto Baking Sweetener:
Monkfruit and Erythritol Blend
Substitutes for Stevia Sweetened Chocolate Chips:
How To Make Keto S'Mores Cookies
First, you'll start by mixing up the keto chocolate chip cookie dough. Scoop the dough with a cookie scoop, then freeze for 5-10 minutes until firm to the touch.
Remove the cookie dough from the freezer, roll into smooth balls between your hands, then place on a parchment lined cookie sheet.
Flatten with the bottom of a greased glass, or pancake turner, until about 1/4″ thick.
Bake, place onto parchment paper to cool.
Once cool, top with marshmallow and let sit overnight.
The next day, brown the marshmallow in the air fryer, oven, or with a handheld kitchen torch.
Finally, once cooled, drizzle with keto milk chocolate.
Tips for Keto S'Mores Cookies
These cookies take about 2 days to make, but they're a showstopper, and totally worth it. With that being said, there are a few things you can do to make them easier:
- The batter can be made up to 2 days in advance and stored in the refrigerator.
- It takes about 20 minutes to make the marshmallow, and you can make it while the last batch of cookies is cooling on the counter, then put it directly on the cooled cookies to sit overnight. (the overnight rest period for the marshmallows is unavoidable, unfortunately)
- the next day, it only takes 4-5 minutes to brown the cookies in the air fryer
So, even though these cookies take 2 days, they really only take 1 hour (ish) each day.
Storing Keto S'Mores Cookies
These cookies will be best stored in an airtight container, on the counter, for up to one week.
They CAN be stored in the refrigerator to last longer, but it will mess with the texture of the marshmallow, so choose wisely.
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars
Keto S'Mores Cookies {Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
Chewy Keto S'Mores Cookies topped with keto marshmallows and sugar free chocolate - delicious and no campfire required!
Ingredients
- For the Cookies:
- 1 cup Almond Flour
- 1/3 cup Oat Fiber
- 3 T Coconut Flour
- 1 tsp. Baking Powder
- 2/3 cup Allulose (see substitutes below)
- Pinch of Salt
- 1/2 cup Stevia Sweetened Chocolate Chips {see options below}
- 2 Eggs
- 1/4 cup Butter, softened
- 1 tsp. Vanilla Extract
- For The Marshmallow:
- 1 T Gelatin {I used this brand}
- 1/2 cup Water, divided
- 1 cup Allulose {I used this brand}
- Vanilla Extract
- Toasted Marshmallow Extract {I used this one}
- For the drizzle:
- 1/2 cup Keto Milk Chocolate Chips (see choices below)
- 1 T. Coconut Oil
Instructions
- Preheat oven to 325. Prepare a baking sheet by lining it with parchment paper.
- Combine all ingredients except the chocolate chips in a medium mixing bowl.
- Stir in the chocolate chips, then scoop with a cookie scoop and place in the freezer for 5-10 minutes, until firm.
- Remove from the freezer, roll between your hands to create smooth cookie dough balls, then place on the prepared pan.
- Flatten the cookie dough balls with the bottom of a greased glass or pancake turner to about 1/4" thick.
- Bake at 325 for 12-15 minutes, until the edges have just started to brown.
- Remove from the oven and the pan to cool.
- While the cookies cool, prepare the marshmallow:
- Combine the gelatin and 1/4 cup cold water in a stand mixer and let sit while it blooms.
- In a large saucepan, combine the allulose, 1/4 cup of water and a pinch of salt and heat to 240 (candy soft ball) to make a simple syrup.
- Immediately remove the simple syrup from the stove and pour it into the stand mixer with the bloomed gelatin.
- Switch the mixer onto low and slowly raise the speed until the marshmallows are light and fluffy. (I set a timer for 15 minutes and walk away from it)
- Line a 9x9 pan with parchment paper and sprinkle with the lakanto sweetener while the marshmallows are mixing.
- When the 15 minutes are up, add in a bit of vanilla extract.
- "Plop" spoonfuls of marshmallow onto the cooled cookies, spreading and smoothing the tops.
- Let sit overnight to cure.
- The next day, brown the marshmallows in your air fryer on "Toast" for 3-5 minutes watching carefully to let the tops just barely brown, then removing. (or, you can toast with a handheld kitchen torch)
- Let the cookies cool for 20 minutes. While they cool, melt the chocolate chips and coconut oil in a microwave safe bowl in 30 second increments, stirring in between each time.
- Once the chips have started melting, stir until smooth. Don't over-melt the chips, but instead stir to finish the melting process. This will ensure the chocolate is tempered and cools correctly.
- Enjoy!
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 83mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 5gProtein: 6g
xoxo,
Gretchen
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