Get your fire going and get ready to make these tasty Keto S’mores! We made our own cinnamon enhanced graham crackers and fill them with toasted Keto marshmallows and decadent dark chocolate, yum!
Prep Time: 1 hour & 15 minutes
Cooking Time: 10 minutes
1 ¼ cup almond flour
¼ teaspoon xanthan gum
Pinch of sea salt
1 teaspoon ground cinnamon
2 ½ tablespoons butter
3 tablespoons erythritol
½ of a large egg
4-8 Keto-friendly marshmallows
4-8 squares of Keto-friendly dark chocolate
Whisk almond flour, xanthan gum, sea salt and cinnamon together in a mixing bowl.
Add butter and erythritol to a stand-mixer or bowl with a hand mixer and cream until well-combined. When creamed, add almond flour mixture and continue mixing until a dough has formed.
Form dough into a ball and place in the fridge for 1 hour.
Preheat your oven to 350 degrees Fahrenheit.
Roll your dough between 2 pieces of parchment paper, about ½” thick.
Create squares in your dough with a knife, but do not separate the squares yet.
Place dough on a baking sheet and place in the freezer for 10 minutes to firm up the dough.
Remove from the freezer and carefully separate each square.
Bake in the oven for 8-10 minutes and allow to cool for a few minutes prior to toasting your marshmallows (1-2 Keto-friendly marshmallows each) and building your S’more with 1-2 squares of Keto-friendly dark chocolate.
Store any leftovers in a glass container for up to 1 week.
Net Carbs: 11