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Soft & Gooey Keto S'mores Cookies

  • nikisimone
  • Aug 8
  • 6 min read

This viral s’mores cookie recipe gets a keto makeover with only 2 grams of net carbs per cookie. Rich and gooey with a crispy graham cracker bottom, it brings back memories of summer nights around the campfire enjoying classic s’mores. Fun fact: The first official s’more recipe appeared in the 1927 Girl Scout guidebook Tramping and Trailing with the Girl Scouts. It was credited to troop leader Loretta Scott Crew and originally called “Some More”—because everyone wanted some more. Over time, the name was shortened to “s’more,” the version we use today. Now you can enjoy this delicious low-carb treat any time of year.




Start by making a half batch of my latest keto graham cracker recipe—or make the full batch if you’d like extras. (https://youtu.be/CyjSHf9OXpc) These crackers can be made months ahead and stored in the freezer, or kept for several weeks in an airtight container in a cool place.



Next, prepare the marshmallows. They can also be made ahead and stored for several weeks in an airtight container in a cool place. They do need to set for at least 24 hours so they need to be made the day before you want to make these cookies. This blog does not include the marshmallow recipe or instructions, so watch my YouTube tutorial for the easiest method to make the keto marshmallows used here. (https://youtu.be/jVki763CD-E.) The video recipe makes about 79 marshmallows, each weighing around 10 grams. Since the graham cracker recipe makes only 15 crackers, you’ll have plenty left over for hot cocoa or campfire s’mores. When cutting the marshmallows into squares, toss them with a little powdered sweetener and arrowroot powder mixed together to help prevent sticking.



The final step before assembly is my new keto chocolate chip cookie dough recipe that I created using English toffee chips (https://youtu.be/ZvSFVgf11tc). For this recipe, I am using dark chocolate chunks instead of English toffee chips in the dough and chocolate chips under the marshmallows during assemble. The cookie dough can be made days in advance and kept in the refrigerator, just pull out 30 minutes before it is needed to make the cookies. It can also be scooped and frozen to use later, just defrost overnight in the refrigerator. This simple cookie dough turns each s’more into the decadent treat everyone in the viral baking community is talking about.



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Keto/Low Carb Cinnamon Graham Crackers


70 g (2 1/2 oz. or 5 Tbs.) Soften Salted Butter

30 g (2 1/2 Tbs.) Golden Erythritol

1/4 tsp. Powdered Stevia (to taste, optional)

1/2 tsp. Vanilla Extract

30 g (6 Tbs.) Unflavored Whey Protein Isolate

5 g (2 tsp.) Coconut Flour

9 g (1 1/2 tsp.) Oat Fiber

1/8 tsp. Xanthan Gum

1/8 tsp. Baking Soda

3/4 tsp. Cinnamon

1/8 tsp Salt


Instructions:

  1. In a medium bowl, beat the softened butter and sweetener with a hand mixer until fluffy. Add the vanilla and continue beating until the mixture lightens, scraping down the sides as needed.

  2. Sift the dry ingredients together, then whisk to combine.

  3. Add the dry ingredients to the butter mixture and beat until fully combined, scraping down the bowl until no butter pockets remain. Shape the dough into a ball by hand.

  4. On a piece of parchment paper sheet, draw a 6 3/4" x 11 1/4" rectangle to use as a rolling guide.

  5. Place the dough on the non-ink side of the parchment sheet and pat it into a rough rectangle within the guide. Cover with the second sheet and roll from the center outward, filling the rectangle as evenly as possible.

  6. When the dough extends slightly beyond the guide, trim the excess with a bench scraper or butter knife and press it into the corners. Continue adjusting the dough until it fills the rectangle and is an even thickness through out.

  7. Score the dough into fifteen 2 1/4" squares using a bench scraper or butter knife (Pictured above). You should have 3 squares across the short side and 5 down the long side, making them easier to separate after baking.

  8. Freeze for 5 minutes or refrigerate for 15 minutes.

  9. Preheat the oven to 325 degrees.

  10. Bake for 12–14 minutes, rotating halfway through, until evenly golden brown.

  11. Let the crackers cool completely before handling; they will crisp as they cool. Once cooled, break them into squares. If they do not separate cleanly, score them first with a serrated knife. Store in an airtight container in a cool, dark place for up to 1 month, or in the refrigerator for several months.


Keto Marshmallows- You will need 14 - 10 g Marshmallows for the cookies



Keto Chocolate Chip Cookie Recipe


1 Egg (room temp)

224 g (1 cup or 16 oz.) Salted Butter (softened)

96 g (1/2 Cup) Golden Erythritol Sweetener

2 tsp. Vanilla Extract

80 g (1 Cup) Unflavored Whey Protein Isolate

30 g (1/4 Cup) Coconut flour

10 g (1 Tbs.) Unflavored gelatin

1/2 tsp. Xanthan Gum

1/2 tsp. Baking soda

1/2 tsp. Salt (if using unsalted butter)

112 g (1 cup or 4 oz.) Keto chocolate chips or 4oz. keto chocolate chunks (melted keto chocolate chips cooled on parchment paper and chopped into chunks)


Instructions:

  1. In a mixing bowl, beat the butter and sweetener for 8 minutes, scraping down the bowl several times, until light and very fluffy.

  2. Add the egg and vanilla, then beat until fully combined.

  3. Weigh, sift, and whisk the dry ingredients together. Measure the chocolate chips or chunks and set aside.

  4. Add the dry ingredients to the butter mixture and beat until fully combined, scraping down the sides as needed.

  5. Fold in the chocolate chunks by hand.

  6. Refrigerate for about 20 minutes before assembly


Assembling the S'mores Cookies


  1. Preheat the oven to 325 degrees.

  2. Weigh out 98 g (approx. 1/2 cup) of chocolate chips.

  3. Portion the cookie dough into 42 g balls, about 14 total, and place them on a parchment-lined baking sheet. Tip: A medium ice cream scoop works well for portioning (the ones I use is linked above)

  4. If needed, break the graham crackers into individual squares along the score marks. Arrange them on a separate parchment-lined baking sheet. You’ll have one extra graham cracker to enjoy.

  5. Place about 1 tablespoon of chocolate chips (7g) on each graham cracker.

  6. Top the chocolate chips with one marshmallow square.

  7. Flatten each dough ball into a circle slightly larger than a graham cracker square. Drape it over the marshmallow and press lightly around the marshmallow and cracker.

  8. Once assembled, refrigerate the baking sheet for 10–15 minutes, until the dough on top is firm.

  9. Bake for 7 minutes, rotate the baking sheet, then bake for another 7–8 minutes, until the edges are golden brown and the middle still looks slightly under-baked.

  10. Allow to cool on cookie sheet before enjoying!


Macros: 1/14 Cookies with Baked Believe Dark Chocolate Chips


270 Calories

23g Fat

21g Total Carbs

7g Fiber

12g Sugar Alcohol

10g Protein


If you’re in the Lower 48, visit my website to order High Protein/Low Carb White Bread, keto brownies, or keto breakfast baked goods: Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


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