Keto S’mores
Published August 16, 2021 • Updated March 14, 2026
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I skip the homemade marshmallows and use pre-made sugar free ones, so these keto s'mores come together fast. The real trick is graham cracker extract in the cookie dough, a formula I tested dozens of times before I was happy with it.
I’ve been making these since 2021, and they come out every campfire night and most Friday evenings when I want something sweet. The whole batch makes four s’mores, about 2g net carbs each, and they come together in about 20 minutes once you know the rhythm.
The cracker is the part that took me the longest to get right. Most low carb recipes use only almond flour, and you end up with a dense, oily base that doesn’t snap or taste like a real graham cracker. My formula uses both almond and coconut flour. Two teaspoons of coconut flour sounds like nothing, but it’s what gives these actual snap, the kind where you break one in half and hear it crack. The flavor comes from graham cracker extract. I went through so many tests trying to get that warm, cinnamony flavor without it, and nothing came close. Fifteen drops in the dough is all it takes. A reader tip I now use every time: melt the butter, let it cool 30 seconds, add the extract and let it bloom before mixing. The graham cracker flavor goes from subtle to unmistakable.
For marshmallows, I gave up on homemade a while back. Pre-made sugar free ones are easier and more consistent. I use MaxSweet’s Max Mallow, specifically the vanilla flavor. They’re made from collagen and MCT oil, only 90 calories per bag, and they roast the same way regular marshmallows do, getting golden and blistered on the outside while the center goes soft. I tested the cinnamon toast flavor too. It’s good on its own but competes with the chocolate in an assembled s’more.
You don’t need a campfire. I make these indoors more often than outside, and a kitchen torch is my preferred method. The broiler works, but you have to watch it closely. Under direct heat, the chocolate starts pooling before the marshmallow gets properly toasted. With a torch, you char exactly where you want and everything stays in place. For other easy keto treats that work year-round, my keto rice krispie treats and no bake cookies are good companions for this one.
One thing before you start: let the crackers cool completely before you assemble. Ten minutes minimum, closer to 15 if your kitchen runs warm. They look done when they come out of the oven, but the structure is still soft. The marshmallow will press right through if you rush it. Multiple readers have confirmed this independently, so it’s not just my oven. Wait it out.
The crackers freeze well, too. I double or triple the batch, bag them, and pull them out whenever I want a quick dessert. They thaw in minutes and keep their snap. Same approach I use for my almond flour cookies and ice cream sandwiches. When you’re in the mood for more treats like these, my oatmeal cream pies and keto toffee scratch the same itch.
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Ingredients
1/4 cup almond flour -
2 teaspoons coconut flour
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1 tablespoon golden monkfruit sweetener
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1 egg yolk
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1 tablespoon butter
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15 drops graham cracker extract
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pinch of salt
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4 sugar free marshmallows
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4 sugar free chocolates
Step by Step Instructions
Step by Step Instructions
Make keto graham crackers
In a small bowl, combine almond flour, coconut flour, golden sweetener, egg yolk, butter, graham cracker flavoring and salt. Use a fork to help cut the butter into the dough.
Roll out cracker dough
Place dough in between two sheets of parchment paper. Roll out to an 1/8 inch thick using a rolling pin.
Cut out keto graham crackers
Using a knife or pizza cutter, cut out square cracker shapes and place on a parchment lined baking tray spacing about 1 inch apart. Prick the tops of the crackers with a fork to allow for air to escape while baking (prevents crackers from puffing up).
Bake
Bake low-carb graham crackers at 325 degrees for 8-10 minutes or until slightly golden brown along the edges. Let cool completely before handing. They are very delicate and will break if you hold them too soon.
Roast your keto marshmallows
Place sugar free marshmallows on your roasting stick and roast over an open flame until melty and toasted.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Do I have to let the crackers cool completely before assembling?
I can't stress this enough. The crackers look set when they come out of the oven, but the structure is still firming up. I give mine at least 10 minutes, closer to 15 when my kitchen is warm. When I tried assembling too early, the marshmallow pressed right through and I ended up with a crumbly mess. Every reader who has mentioned this problem solved it by waiting.
Can I make these without a campfire?
I make these indoors more often than outdoors. A kitchen torch is my favorite method because I can control exactly where the char goes without melting the chocolate underneath. The broiler works too, but watch it closely (30 seconds is the difference between toasted and charcoal). I set the rack about 6 inches from the element and pull them the second I see golden brown.
Should I bloom the graham cracker extract in warm butter first?
I started doing this after a reader mentioned it, and I'm not going back. Melt the butter, let it cool for about 30 seconds, add the extract, and wait another 30 seconds before mixing the dough. My first batches without blooming tasted like sweetened almond flour. With it, the graham cracker flavor is unmistakable. It adds one extra minute to prep.
Which sugar free marshmallow brand do you recommend?
I use MaxSweet's Max Mallow. They're made from collagen and MCT oil, and the vanilla flavor is my go-to for s'mores. I tested the cinnamon toast flavor too, and it's good on its own but competes with the graham cracker and chocolate when you assemble. Vanilla lets everything else shine.
Can I freeze the graham crackers ahead of time?
I freeze these all the time. Double or triple the batch, let them cool completely, then store in a freezer bag with parchment between layers. They thaw in about 5 minutes at room temperature and keep their snap. I've pulled month-old crackers out of the freezer and they tasted like I just baked them.
Why did my graham crackers come out soft in the middle?
My oven runs a little hot, so I usually pull mine at 8 minutes. If yours runs cool, give them the full 10. The edges should be golden brown and the center should look set but not dark. They'll continue firming up as they cool. If they're still soft after cooling for 15 minutes, your dough was probably rolled too thick. I aim for 1/8 inch.
What can I substitute for golden monkfruit sweetener?
I've tested these with erythritol and with allulose. Erythritol works well but can have a slight cooling effect. Allulose browns more like real sugar and gives the crackers a warmer color, which I prefer. Adjust the amount based on your sweetener since they vary in intensity.
Are these s'mores suitable for a nut-free diet?
The almond flour makes these not nut-free as written. I've had readers use sunflower seed flour as a swap, and it works for structure, but the flavor shifts toward earthy and less sweet. If I were making a nut-free version, I'd add an extra teaspoon of sweetener to compensate.
The crackers came out crispier than I expected, almost like a shortbread, which I liked. Graham cracker extract is doing most of the heavy lifting on flavor and it works. One honest note: I had to bake mine closer to the full 10 minutes and the centers were still a little soft. Golden on the edges, but slightly underdone in the middle. Might be my oven running low, but worth watching the first time you make these.
Tried two other keto s'mores recipes and neither cracker tasted like graham at all. The extract here actually fixes that.
The graham cracker part is genuinely impressive (the extract does a lot of the heavy lifting flavor-wise). My only note: let them cool completely before you try to assemble. I was impatient the first time and everything crumbled the second I pressed the marshmallow down. Waited the full 10 minutes on batch two and they held together. That campfire s'mores flavor is all the way there.
That cooling tip is real. They look set but the structure is still soft when warm, and the marshmallow presses right through. Ten minutes minimum, closer to 15 if your kitchen runs warm.
I had real doubts about the graham cracker extract. Something about it sounds like a shortcut that doesn't actually deliver. Rolled out the dough, baked at 325, pulled it out and the whole kitchen smelled exactly like campfire nights. That was enough to convince me before I even tasted it. I've made two other keto s'mores recipes over the years and both had this dense, oily almond flour base that just isn't what you remember. These have actual snap, which I didn't expect. Cold February night and I actually have s'mores now.
That snap is all coconut flour. The other recipes probably skip it, and that's exactly why you get the dense, oily base you're describing. Two teaspoons sounds like nothing, but it's what makes these act like a real cracker.
The graham cracker extract has to bloom in warm butter before you mix the dough, and this matters more than I expected. First batch came out tasting like sweetened almond flour, nice crunch but barely any graham cracker flavor. So I started melting the butter first, letting it cool 30 seconds, adding the extract, waiting another 30, and then building the dough around that. The cracker flavor is a completely different thing now, actually recognizable. I'm also finishing the marshmallows with a kitchen torch instead of the broiler because you get real control over the char without the chocolate becoming a full puddle underneath. Made a batch during the snow last weekend and the crunch on those crackers is what got me writing this. Tried two other keto s'mores recipes this winter and neither one nailed the cracker, this one does.
The torch gives you so much more control. I've gone back and forth on broiler vs torch for exactly that reason, the chocolate puddle is a real problem under direct heat. And the 30 second bloom in warm butter - trying that on my next batch.
I have tried SO many keto s'mores recipes and they all fall apart at the graham cracker. This one is the first where the cracker actually holds together long enough to eat it properly. The graham cracker extract is what does it, nothing else I have tried comes close to that flavor. Making these on a cold February night and honestly they scratch the itch better than the real thing did.
The extract really is the thing. I went through so many tests trying to get that graham cracker flavor without it and nothing came close. Glad it held up for you too, that was the hardest part to nail.
graham cracker extract worked but tasted a little artificial. still ate 3 of them
Yeah extracts can do that. I use LorAnn if you want to try a different brand, or just skip it and add an extra 1/2 tablespoon of the monkfruit sweetener instead. The sweetness helps.
I love that I can buy zero carb marshmallows! yay All I had on hand was the Cinnamon flavored ones, and I recommend the vanilla for this. This recipe is super easy and the graham cracker flavoring is key. The consistency of the cracker isn't exactly like a real GC but it's firm and durable to hold the goodies inside. Great recipe!
Yeah vanilla is the better call here. The marshmallow flavor comes through more than you'd expect in something this small. And yeah the texture isn't identical but I'll take it for 2g net carbs.