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# Keto Smores Bars
- URL: https://www.courtneyspantry.com/keto-smores-bars/
- Published: 2026-10-17T16:14:21.000Z
- Updated: 2026-10-17T16:14:21.000Z
- Author: Courtney Skye
- Tags: Desserts, Recipes

**Who says you have to give up s’mores on keto? 🍫🔥**

S’mores always bring back that cozy campfire-dessert feeling, and I love the idea of enjoying those familiar flavors without the traditional graham crackers and sugary marshmallows. These bars make that classic treat feel right at home in a low-carb lifestyle. 🤎

You get a buttery, cinnamon-kissed crust, rich chocolate, and gooey marshmallow goodness in every bite. These keto s’mores bars are a fun low-carb dessert when you want something nostalgic, chocolatey, and a little extra indulgent.

**Servings:** 16

## Ingredients

- 2½ cups blanched almond flour (about 280 g)
- 2 tbsp brown keto sweetener, such as a monk fruit-allulose blend (about 24 g)
- 1 tsp ground cinnamon (about 2.5 g)
- ¼ tsp sea salt (about 1.5 g)
- 5 tbsp unsalted butter, melted (71 g)
- 1 tbsp ChocZero Zero Sugar Honey (15 ml)
- 1 cup sugar-free dark chocolate chips (about 170 g)
- 1 cup sugar-free marshmallows, cut in half crosswise (about 30–40 g, depending on the product)

## Directions

1. **Prepare the pan:** Preheat the oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides so the bars are easy to lift out later.
2. **Mix the dry ingredients:** In a large bowl, stir together the almond flour, brown keto sweetener, cinnamon, and sea salt.
3. **Combine the wet ingredients:** In a small microwave-safe bowl, heat the butter and ChocZero honey until the butter melts. Stir until mostly smooth.
4. **Make the crust mixture:** Pour the melted butter mixture into the dry ingredients. Stir until evenly combined and the mixture holds together when pressed.
5. **Form the base:** Set aside about ⅓ cup of the mixture for the topping. Press the remaining mixture firmly and evenly into the prepared pan.
6. **Bake the crust:** Bake for 10–12 minutes, until the edges turn lightly golden. Remove from the oven and let the crust cool for 5 minutes.
7. **Add the filling:** Sprinkle the sugar-free chocolate chips over the crust. Arrange the halved marshmallows on top, then crumble the reserved almond mixture evenly over them.
8. **Bake again:** Return the pan to the oven and bake for about 10 minutes, until the marshmallows begin to turn golden.
9. **Brown the marshmallows (optional):** For a more toasted finish, broil for about 1 minute. Watch closely because the marshmallows can burn quickly.
10. **Cool and slice:** Let the bars cool in the pan for 10–15 minutes. Lift them out using the parchment paper and slice carefully.
11. **Serve:** Enjoy while warm for a gooier marshmallow texture. Once fully cooled, the bars will hold together more firmly. Reheat briefly in the microwave if you want the filling soft again.

## Storage

Store cooled bars in an airtight container. For the best marshmallow texture, enjoy them freshly made. If the marshmallows firm up after cooling, briefly reheat a bar in the microwave before serving.

## MACROS

**Per serving (1 bar)**

- **Calories:** 181 kcal
- **Fat:** 15.9 g
- **Protein:** 3.9 g
- **Total Carbs:** 12 g
- **Fiber:** 8.7 g
- **Net Carbs:** 3.3 g