Keto S’mores Bars
These keto s’mores bars pair a buttery almond and coconut flour chocolate chip shortbread crust with fluffy homemade marshmallow and rich chocolate ganache, ready in 60 minutes.
Equipment
- 8x8 pan
- Parchment paper
- Food Processor
- Small saucepan
- Electric mixer
- Spouted glass measuring cup
- Fine-mesh strainer
Ingredients
- 4 ounces cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
- 2 teaspoon gelatin
- 1 teaspoon vanilla
- 2/3 cup sugar-free chocolate chips
- 4 large egg whites or ½ cup from carton
- ¼ teaspoon cream of tartar
- ¼ cup gelatin
- 1 cup water
- ½ cup powdered sweetener
- 8 oz sugar-free chocolate chips
- 2 ounces heavy cream
Instructions
Shortbread Base
- Set the oven to 350°F and fit parchment into an 8x8 pan. Keep the paper against the bottom and sides, with enough overhang to grip later.
- Pulse the butter, almond flour, coconut flour, granulated sweetener, gelatin, and vanilla in a food processor, then fold in the crust’s chocolate chips by hand and press the dough evenly into the pan. The mixture should progress from loose crumbs to cohesive clumps, with no pockets of dry flour.
- Bake the crust for 16–18 minutes, checking its perimeter for color. Look for lightly browned edges rather than a deeply browned surface.
Marshmallow Topping
- Scatter the topping gelatin across the water in a small saucepan and leave it undisturbed for 5 minutes. The granules should absorb water and soften as they bloom.
- Beat the egg whites at high speed to stiff peaks, then briefly mix in the cream of tartar. A lifted beater should leave a peak that holds upright.
- Stir the hydrated gelatin, using low heat if needed to dissolve any remaining clumps. The liquid should flow smoothly without visible gelatin pieces.
- Stir the powdered sweetener into the gelatin liquid until evenly combined. Check for pockets of dry sweetener before pouring.
- Pour the liquid into a spouted glass measuring cup, passing it through a fine-mesh strainer if gelatin pieces remain. The pouring cup should contain a smooth mixture without rubbery bits.
- Run the mixer on low and feed the gelatin liquid into the egg whites in a slow, thin stream. Keep the addition gradual so the liquid blends into the foam.
- Increase to high speed for 3–4 minutes after incorporating the gelatin, then mix in the vanilla. The marshmallow should expand noticeably and become thick, opaque, and glossy.
- Immediately spread the marshmallow across the shortbread in an even layer. The topping should still be soft enough to smooth before it begins setting.
- Allow at least an hour for the marshmallow layer to set, or refrigerate overnight. The surface should hold its shape before receiving the chocolate drizzle.
Chocolate Drizzle
- Microwave the topping chocolate chips with the heavy cream for 15–30 seconds, stir into a smooth drizzle, distribute over the marshmallow, and refrigerate for at least 2 hours before cutting. The finished layers should feel firm and hold together beneath the knife.
Notes
Ingredient tip: Use a granulated low-carb baking sweetener for the shortbread crust and a powdered sweetener for the marshmallow layer to avoid a gritty texture, following your product's sweetness conversion chart. Texture tip: Keep the salted butter cold until pulsing in the food processor, and leave the warm baked crust in the pan while cooling so the fragile shortbread does not crack. Marshmallow tip: If undissolved gelatin clumps remain after blooming, warm the mixture gently over low heat and pass it through a fine-mesh strainer before drizzling into the stiff egg whites. Serving tip: Chill the slab until completely firm, lift it out using the parchment overhang, and slice straight down without sawing while wiping the blade with a warm, damp cloth between cuts. Storage: Store finished bars covered in an airtight container in the refrigerator, placing parchment paper between stacked layers so the topping does not stick. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.