All the gooey s'mores flavor with no fire — these low carb s'mores bites come in at 0.6g net carbs each. When my kids want campfire treats, it's just melt, mix, chill, done.
When my kids want s'mores, I used to drag out the fire pit, buy roasting sticks, and spend the next hour picking marshmallow off the patio chairs. Now I pull out a bowl and the microwave. These are my no-campfire version, and I actually prefer making them this way. Six bites, five minutes of real work, and my kids genuinely don't notice the difference. We make them for backyard movie nights, after-dinner snacking, and any time someone says "s'mores" within earshot.
The move that makes these work is using cereal instead of trying to make graham crackers from scratch. I went down the almond flour cracker road early on and it was way more effort than a five-minute snack deserves. Cereal gives you that crunch without any baking, and swapping flavors changes the whole bite. I've used chocolate, cinnamon, and peanut butter varieties. Chocolate is the most classic s'mores feel. Cinnamon gets surprisingly close to actual graham. Peanut butter is its own thing (my oldest's favorite).
Once you melt the sugar free marshmallows with a little butter and fold in the cereal and chips, the marshmallow coats every piece and gets tacky as it cools. The chocolate chips stay mostly intact, so you get little pockets of chocolate when you bite in instead of one blended flavor. I scoop the mixture into a greased mini muffin tin because it gives you uniform bites without the mess of hand-rolling. After 10-15 minutes in the fridge, they pop right out. Clean edges, no crumbling. If you've made my keto s'mores the assembled way with the full cracker and torch, think of these as the shortcut version. Same flavors, fraction of the effort.
I keep a batch around for after-dinner treats and school lunchboxes. They hold up fine at room temperature, so I don't stress about packing them without an ice pack. The chocolate stays set and the cereal keeps its crunch for a solid 3-4 days. If you're into no-bake treats, I have a few others worth trying: keto fudge is my go-to when I want pure chocolate, keto candy recipes has more options if you're building a snack rotation, and my keto coconut joys have a similar melt-and-set process.
I usually double the recipe because six bites don't last long around here. The ingredients are cheap and it scales without any fuss. If you want larger bites, use a regular muffin tin and give them 20 minutes in the fridge instead of 15.
Why I use cereal instead of crackers
I use cereal as the base instead of making almond flour crackers from scratch. I tried the cracker route once and it was more effort than a five-minute snack deserves. Low carb cereal gives you that crunch without any baking, and switching flavors changes the whole bite. Here are the three I rotate through:
Cereal School: Crunchy little balls. I use the chocolate or peanut butter flavor for these. Cookies and cream works too if you want something different.
Magic Spoon: The loop-shaped one. Frosted flavor works surprisingly well here because it’s subtle enough to let the chocolate and marshmallow come through.
Catalina Crunch: Flaky texture with tons of flavor options. This one is the easiest to find in stores (I grab mine at Walmart).
The sugar free marshmallows that actually work
You need marshmallows for these, and I’m not going to pretend homemade is worth it. I tried making sugar free marshmallows from scratch once. Sticky disaster. Getting the texture right without real sugar is genuinely hard.
Max Mallow is what I use. Besides vanilla, they make mint, cinnamon, burnt caramel, and golden milk flavors. 15 calories for two marshmallows and zero net carbs. I stick with vanilla for these because the chocolate and cereal bring plenty of flavor on their own.
One thing about sugar free marshmallows: they melt differently than regular ones because of the sugar alcohols. They get sticky fast and can seize up if you overheat them. I do 20-second bursts in the microwave and stir between each one. That’s enough to get them smooth without turning them into rubber.
Which chocolate I use (and why bloom doesn't matter)
I use Lily’s chocolate chips because they melt smooth and don’t leave that weird aftertaste some sugar alcohols have. They hold their shape in the mixture until you bite in, which gives you little pockets of chocolate instead of everything blending into one flavor.
If you can’t find sugar free chips, grab an 85-90% dark chocolate bar and chop it up. Works great. And if you have leftover chocolate bars from Valentine’s or whenever, those work too. I get asked about white bloom on chocolate a lot. Bloom is purely cosmetic. It’s a texture thing on the surface, not a flavor issue. Since you’re mixing and melting everything together, the appearance of the chocolate doesn’t matter at all. Use it up. If you want another way to use chocolate in a no-bake treat, my chocolate brownie protein balls are worth a look.
How to make no-bake s'mores bites
The whole process is melt, mix, scoop, chill. I microwave the marshmallows and butter in 20-second bursts because sugar free marshmallows seize up fast if you overheat them. Once everything is smooth, I fold in the cereal and chocolate chips until each piece is coated. A greased mini muffin tin gives you six uniform bites without hand-rolling, which is a sticky mess I tried exactly once. Pop them in the fridge for 10-15 minutes. Mine are usually set by 12, but I give them the full 15 if I'm not in a rush.
Cut one sugar free marshmallow into small chunks. Set aside.
2
Melt marshmallows and butter
In a small bowl, melt the other marshmallows and butter in the microwave for 20 seconds.
3
Stir it all in
Add the cereal, chocolate chips and remaining marshmallow chunks to the melted marshmallow mixture. Stir to evenly coat.
4
Scoop and set
Evenly distributed s’mores mixture into six, greased cavities of a mini muffin tin. Refrigerate for 10-15 minutes or until set. Store at room temperature or refrigerator.
Nutrition
Per serving: 1/6 of recipe
Calories
38
Fat
2.3g
Protein
2.1g
Total carbs
3g
Net carbs
0.6g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
What keto cereal works best for s'mores bites?
I've tried all three major brands and they all work. Cereal School's chocolate flavor gives you the most classic s'mores taste. Catalina Crunch cinnamon gets close to an actual graham cracker feel. Magic Spoon frosted is more subtle, but my oldest prefers it. I'd start with whatever flavor sounds good to you and adjust from there.
Can I use regular sugar-free chocolate bars instead of chips?
Yes. I've done this with leftover chocolate bars that had been sitting in my pantry for months. Chop them into small chunks, roughly chip-sized, and they fold right into the mixture. If your chocolate has that white bloom on the surface, don't toss it. Bloom is a texture thing, not a flavor thing, and since everything gets mixed together it won't matter.
How long do these last?
Mine last 3-4 days at room temperature and about a week in the fridge. The cereal starts to soften after day four, so I try to eat them before that. If I'm making a batch for lunchboxes, I make them Sunday night and they're good through Thursday.
Do these need to be refrigerated?
Not after they set. I refrigerate them for the initial 10-15 minutes so they firm up, but after that I store mine at room temperature in an airtight container. They hold their shape fine. The fridge works too if your kitchen runs warm, but I think the texture is better at room temp.
Can I freeze these?
I've frozen them and they're fine, but the texture changes a little. The cereal loses some crunch when it thaws. Let them come to room temperature for about 15-20 minutes before eating. I'd rather just make a fresh batch since the whole thing takes five minutes, but freezing works if you need to. If you want a no-bake treat that actually freezes well, my keto twinkies hold up better.
How many net carbs are in each bite?
Each bite comes out to under 1g net carbs when I make them with Cereal School chocolate and Lily's chips. The exact count shifts depending on which cereal brand and flavor you use, so check your labels. Max Mallow marshmallows are zero net carbs, so those don't add to the count. If you're tracking macros closely, my keto cadbury eggs are another low-count treat I make often.
Where can I buy Max Mallow sugar-free marshmallows?
I order mine from Amazon. I haven't found Max Mallow in stores near me, though some specialty grocery stores carry them. Stock up when you find them because they sell out. I also use them in my keto s'mores recipe when I do the full campfire version with torched marshmallow on top.
I’ve only got a regular muffin tin, not the mini size. Would these set up okay in that, just bigger per bite, or does the size actually affect how they hold together?
Wasn’t sure how it’d hold together in a mini muffin tin, but came out cleaner than expected. Easiest no-bake I’ve made since going keto. Didn’t expect the cereal to stay crunchy. Annie, first recipe I’ve tried here and I’ve already got three more saved.
We weren’t doing a fire in this heat, so these were the compromise. My kids couldn’t figure out what the crunchy part was (the cereal) and kept asking mid-bite, which honestly felt like a better reaction than just eating them without noticing. They’ve renamed them ‘cereal s’mores’ and that seems permanent now.
I didn’t have any sugar free chocolate chips so I broke a Lily’s dark chocolate bar into small pieces instead. The chunks are a little bigger and don’t fully melt into the mix, which I actually like better. You get these little pockets of solid chocolate in every bite. Way better than everything just melting together. Made a batch for a pool day and they held up in the cooler for a couple hours too, which I wasn’t expecting.
The pockets are honestly the whole point. I’ve grabbed a bar out of chips – the solid chunks are a better texture. That cooler holdover thing? Had no idea about that.
These are so good but I wish it made more than six (ate four in one sitting and had no one to answer to, which is somehow worse). Only real note: felt a little cereal-heavy, so next batch I’m doing an extra tablespoon of chocolate chips and one more marshmallow in the melt.
Tried probably four different keto s’mores versions before this one, and the marshmallow chunk trick is what finally made it work. Keeping some pieces whole instead of melting everything gives you that uneven texture a real rice crispy treat has. Every other version I’ve tried just flattens out. The chocolate chips spread through the cereal base actually taste like the campfire thing, not just a keto stand-in. These are going in my summer rotation.
These came together really easily except I didn’t realize the marshmallow mixture sets up that fast, mine started hardening before I got to the third cavity and the last two were kind of crumbly. Worth knowing ahead of time. The cereal gives them this unexpected crunch that I keep thinking about.
Yeah that window is short. Mold right next to the bowl, spoon ready, everything staged before the microwave goes on. The cereal crunch is what makes these.
I’ve never used sugar free marshmallows in anything before and I genuinely held my breath through that microwave step, and then they just… melted perfectly and the whole bite is freaking addictive in a way I did not see coming. Do any sugar free chocolate chips work or is there one you swear by?
Fifth time making these and last batch I used Catalina Crunch instead of keto cereal because it was all I had. SO much crunchier, like actual s’mores bar territory. I don’t know if I can go back.
Can I use regular sugar-free chocolate bars broken up instead of the chips? I have a bunch leftover from Valentine’s and trying to use them up before they get that white bloom.
Totally works. It’s only a tablespoon and it’s getting melted anyway, so the shape doesn’t matter. Bloom is just a texture/appearance thing, not a flavor thing, so use them up.
