Keto Smores Bars

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