Keto Smores Bars
Published July 15, 2022 • Updated February 24, 2026
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These s'mores bars bring all the campfire nostalgia without the sugar crash. A buttery graham cracker crust, melted sugar-free chocolate, and toasted marshmallows make this my go-to summer dessert when I want something indulgent but low carb.
I love how gooey and messy these get, just like my s’mores and s’mores bites.
No campfire required! I make these in the oven year-round, especially when I’m baking for a crowd.
The crust comes together in about 15 minutes, and I skip the homemade marshmallows by using store-bought sugar-free ones. Much faster, same amazing result.
How to make keto smores bars
Here’s how I put these together:
- Coat a square baking pan with cooking spray and preheat your oven.
- Add the almond flour, coconut flour, brown sugar substitute, baking powder, xanthan gum, and salt to a food processor. Pulse a few times, then add cold cubed butter and graham cracker flavoring. Pulse until coarse crumbs form.
- Press the crust into the pan in an even layer along the bottom and slightly up the sides.
- Spread chocolate chips over the baked crust and broil until melted.
- Top with sugar-free marshmallows and broil until golden brown. Let cool, freeze for 30-60 minutes to set, then cut into squares.
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Ingredients
1 1/4 cup almond flour -
3 tablespoons coconut flour
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1 tablespoon sugar free brown sweetener
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1/2 teaspoon baking powder
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1/2 teaspoon xanthan gum
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1/4 teaspoon salt
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4 tablespoons unsalted butter, chilled and cubed
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3 dropperfuls graham cracker flavoring or 1/2 teaspoon vanilla
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7 oz sugar free chocolate chips
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3.4 oz sugar free marshmallows
Step by Step Instructions
Step by Step Instructions
Mix dry ingredients
Preheat your oven to 350°F. Add almond flour, coconut flour, sweetener, baking powder, xanthan gum, and salt to a food processor. Pulse to combine.
Finish graham cracker crust
Add cold, cubed butter and graham cracker flavoring or vanilla extract. Pulse until coarse crumbles form.
Bake graham cracker crust
Press the dough into a square baking dish lined with parchment paper and sprayed with cooking spray. Bake at 350°F for 9-12 minutes.
Add chocolate layer
Spread chocolate chips evenly over the baked crust. Move the oven rack to the top position and broil on high for 1 minute. Spread into an even layer with a spatula.
Add marshmallow layer
Evenly spread marshmallows onto the top of the melted chocolate layer. Return under the broiler and broil for 1-2 minutes until marshmallows have melted and are golden brown.
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
Are marshmallows keto?
Regular marshmallows have about 22 grams of carbs per serving. Sugar-free marshmallows have zero net carbs and work perfectly here.
Can you eat graham crackers on keto?
Regular graham crackers are too high in carbs for a keto diet. I make my own crust using almond flour, butter, and graham cracker flavoring.
How many carbs are in one smores?
A traditional s'more (two graham crackers, chocolate, and marshmallow) has about 46 grams of carbs. These bars have just 3.8g net carbs per serving.
Melted the chocolate chips in the microwave first, spread them over the crust, and they set into a much cleaner layer once cooled.
Had my doubts about the graham cracker flavoring because I've never baked with it and it just sounded weird. Made it anyway on a cold Sunday and that crust is genuinely the best part. It actually tastes like graham cracker, not like almond flour with sweetener. Watch the marshmallows under the broiler though, mine went from perfect to slightly burned in about 30 seconds. Four stars, and I'm already planning a second batch.
The skepticism is warranted, vanilla alone doesn't get you that graham cracker taste. I tested that swap and it's just not the same.
Batch four and the marshmallow layer still gets me. I pull it from the broiler the second the tops turn gold and the chocolate underneath is still soft enough to press a finger through. Not waiting for summer to make these.
Yeah the finger check is how I do it too. I stopped timing them. Not a summer thing, I make these in January.
Made these last week on a snowy evening and they were a hit, but my marshmallows went from barely golden to almost burnt pretty fast under the broiler. Any visual cues to watch for, or a specific time that's worked reliably?
Sugar-free marshmallows move way faster than regular ones under the broiler. I stay at the oven and pull them the second they start to color, usually around 60-90 seconds. When they look light tan they're done, they keep cooking from the heat of the bars.