When I think about s’mores, I’m immediately transported to those childhood nights spent around a campfire—sticky fingers and laughter echoing in the dark. But let’s face it, not everyone has a fire pit in their backyard, right? That’s where these soft and gooey s’mores bars come in, capturing that same nostalgic magic in every bite.
Steps
- Preheat your oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhanging edges for easy removal later. In a large bowl, mix together almond flour, sweetener, cinnamon, vanilla extract, and salt. Add melted butter and combine thoroughly, then press this mixture evenly into the bottom of the prepared pan. Bake for 12 to 15 minutes until the edges start to brown, then remove from the oven and let it cool.
- For the filling, heat cream in a small saucepan until it just starts to simmer, then take it off the heat. Add chocolate chips to the hot cream and let them sit for 5 minutes to melt, then whisk until the mixture is smooth. Pour this chocolate ganache over the cooled crust and refrigerate until it becomes firm, which should take about an hour.
- Set your oven to 300°F (149°C) for the topping. In a large bowl, beat egg whites with cream of tartar and salt until they become frothy. Gradually add sweeteners and vanilla extract while continuing to beat until you achieve stiff peaks. Spread this meringue over the chocolate filling, creating peaks with a spoon, and bake for around 20 minutes until the topping turns golden and is slightly firm to the touch.
- Allow the bars to cool in the refrigerator for at least another hour to ensure they firm up properly. Once set, use the parchment paper overhang to lift the bars out of the pan and cut them into squares for serving.
Ingredients
- 1 3/4 cups almond flour
- 1/3 cup granulated sweetener
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1/2 cup heavy cream
- 6 ounces keto-friendly chocolate chips
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/4 cup powdered sweetener
- 1 tablespoon BochaSweet (or additional powdered sweetener)
- 1/2 teaspoon vanilla extract
Nutritional Values
Calories: 2528kcal | Carbohydrates: 88g | Protein: 57.6g | Fat: 232g | Fiber: 41.6g
FAQ
- What is the base ingredient for the keto graham cracker crust?
- The crust uses Bob’s Red Mill Super-Fine Almond Flour as the main ingredient, making it a simple, low-carb alternative to traditional graham crackers.
- Can I use regular chocolate for the ganache filling?
- It’s recommended to use keto chocolate chips or finely chopped keto-friendly chocolate for the ganache, as these melt more easily in the hot cream.
- Why shouldn’t I broil the meringue topping?
- Broiling the meringue can cause it to catch fire. Instead, bake it at 300°F for 20 minutes to achieve beautifully browned peaks similar to toasted marshmallows.
- What sweeteners are used in the meringue to keep it soft and gooey?
- A combination of Swerve and BochaSweet is used in the meringue to maintain a soft, marshmallow-like texture without becoming gritty. However, all Swerve can be used if necessary.
- How should I store the finished Keto S’mores Bars?
- After baking and cooling, refrigerate the bars for at least an hour to firm up before cutting into squares. They should be stored in the refrigerator to maintain their texture.
Tips
- Instead of making full keto graham crackers, simplify the process by pressing an almond flour crust directly into the pan, which you bake before adding the chocolate and meringue layers.
- When preparing the chocolate ganache, ensure the cream reaches a full simmer with bubbles along the edges and a few in the center, then promptly remove it from heat and add the chocolate pieces for smoother melting.
- For the meringue topping, combine Swerve and BochaSweet to maintain a soft, gooey texture reminiscent of marshmallows; however, using all Swerve is an option if needed.
- Avoid broiling the meringue topping to prevent burning; instead, bake it at 300°F for 20 minutes to achieve beautifully browned peaks similar to toasted marshmallows.
Equipment
- 9×9 square baking pan with parchment paper
- Electric mixer (for beating egg whites to stiff peaks)
