Keto S’mores Bars
S’mores are one of the most iconic summer desserts of all time. This Keto version features all the s’more layers in the form of decadent bars. These are perfect for occassions when you’re craving s’mores but aren’t camping. You can prepare them ahead of time and keep them in the fridge for a couple of days.
How to Make It
Step 1
Preheat your oven to 350 F/180C and line a 6×10 inch (15x 25 cm) or 8×8 inch ( 20cmx20cm) pan with parchment paper. Add the almond flour, coconut flour, erythritol, 2 tsp gelatin powder, and vanilla extract to a food processor. Pulse for 10 seconds.
Step 2
Add the cold butter, egg yolk, and vanilla to the food processor and pulse until a rough dough forms. Transfer to a bowl. Chop the chocolate and stir it into the dough. Press the dough into the prepared pan.
Step 3
Bake for 16-18 minutes until golden around the edges. Take the pan out of the oven and let cool completely. Meanwhile, prepare the marshmallow topping.
Step 4
Add 3 tsp of gelatin powder to a small bowl and mix in 2 tbsp of water. Set aside and let the gelatin bloom.
Step 5
Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Let it run on low speed while you prepare the allulose syrup. Add the allulose and 2 tbsp water to a saucepan and heat over medium heat.
Step 6
Turn the speed of the mixer to medium and whip to soft peaks. Meanwhile, watch the syrup closely and measure its temperature using a candy thermometer. Remove the saucepan when the syrup reaches 240F (115 C). Whisk in the gelatin mixture until dissolved.
Step 7
While the mixer is running, pour the syrup slowly into the sides of the bowl. Avoid pouring the syrup directly over the whipped egg whites. When all the syrup is in the bowl, turn the speed to high and whip until a thick and glossy meringue forms. It should also be cool to the touch at this stage.
Step 8
Transfer the marshmallow topping over the shortbread crust. Spread using a spatula. Broil in the oven for 1-2 minutes until toasted.
Step 9
Transfer the pan to the fridge for 2 hours or overnight. Slice into 10 bars. Serve immediately, or store any remaining in an airtight container in the refrigerator for up to 3 days.
Ingredients
- Butter
100 g
- Almond flour
1 cup
- Coconut flour
0.33 cup
- Erythritol Granulated
0.33 cup
- Gelatin (jello), flavored, clear, from mix
5 tsp
- Vanilla extract
1 tsp
- Dark chocolate bar, sugar free
0.5 bar – each 2.9 OZ
- Water
4 tbsp
- Granulated Allulose
0.75 cup
- Egg whites
2 large
- Cream of tartar
0.13 tsp
- Salt
1 dash