Keto S’mores
Published August 16, 2021 • Updated July 20, 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
Preheat oven
Preheat the oven to 325 degrees.
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.
Assemble s'mores
Place one sugar free graham cracker down. Top with a chocolate square. Then layer down toasted marshmallow and top with another graham cracker.
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.
Pull the cracker dough together until it just holds. Overworking makes them tough, and I had to redo my first batch because I kneaded it like bread dough. Rolling between a silicone mat and a second sheet of parchment keeps the thickness even without adding extra flour. Mine needed closer to 10 minutes at 325 to get any color, so watch the edges rather than the clock. For the chocolate, press the pieces on while the marshmallows are still warm from the broiler. Everything bonds that way instead of sliding when you pick them up. I tried swapping half the almond flour for coconut flour once to cut the fat and they crumbled completely, so stick with the ratio as written. Four stars because the dough is fussy, but the flavor is genuinely close to the real thing once you get the feel for it.
These are worth every dollar of the graham cracker extract. I've been keto for almost three years and s'mores were one of those things I quietly stopped thinking about, because pretending doesn't work and nothing came close. These don't require pretending. The cracker pulls off that crisp, grainy bite I thought was just gone. My only critique is the marshmallow ratio is tight, easy to end up lopsided if you're not watching it.
Sugar-free Dandies hold up under the broiler way better than store brands. Batch about a dozen every two weeks now. Keep fine sealed at room temp for days.
Cutting the marshmallows in half before placing them makes the broiling stage a lot more forgiving. More surface area means faster, more even heat, so you get that charred look before the cracker underneath has time to soften. I've been doing it this way for a few batches now and stopped having to hover over the oven trying to catch the exact second.
Still pretty new to keto baking, kept putting this one off. Couldn't picture almond flour pulling off a cracker texture. The 325 degree bake is what does it, low and slow enough that the dough dries out and firms up instead of just setting like a cookie. The extract handles the rest.
You figured out the part that took me the longest to nail. I ran early batches at 350 and got something soft and cakey. 325 is what actually dries them out.
I thought s'mores were over for me. they're not.
Glad they're not. The extract was a long time coming.
These completely nailed it for me!! I'm not kidding, this tastes like the real thing.
Rebecca, the graham cracker extract is what gets it there. I ran probably 30 test batches before that formula clicked.
didn't think the cracker would hold. three days in, it does.
Bit into the first one and just held still for a second. I went keto six months ago and s'mores ended up on the permanent no list pretty fast, not even a question. The cracker texture got me. That little snap before it gives and then the marshmallow pulls with it. Made them twice this week and I'm not going to pretend I feel bad about it.
The snap took the longest to get right. A lot of failed batches went into that extract ratio.
The graham cracker extract is tripping me up. Checked a few stores and it's not in the baking aisle at any of them. I honestly didn't know this ingredient existed until this recipe. Do most grocery stores carry it, or is it basically an online order?nnAlso, 15 drops is pretty specific. Does the flavor get overwhelming if you go even a little over? Asking because I tend to eyeball extracts, and I'd hate to mess up that part when everything else looks so doable.
Graham cracker extract is basically an online order. I use LorAnn's from Amazon, it's never in the baking aisle near me either. The 15 drops I wouldn't eyeball. Pushed it past 20 during testing and it went from graham cracker to artificial real fast.
I've made probably four different keto s'mores recipes over the last two summers trying to find one that actually tastes like the campfire version, and every single one had the same problem: almond flour base, no depth, just sweetness. The graham cracker extract is what all the others were missing. One honest note (four stars, not five): 9 minutes was too long in my oven, so pull them at 8 if yours runs hot. But the flavor is finally right.
Two summers of trying is a commitment. The extract is what took me the longest too, dozens of batches before the ratio was right.
Third time making these this summer and I finally have my timing down (8 minutes in my oven, not 10, they keep going a bit after you pull them out). The graham cracker extract is doing real work here. I tried probably four other keto s'more recipes over the past year and they all tasted like almond flour cookies with a marshmallow on top. This one actually tastes like a s'more. Made a batch before a pool afternoon last week and the crackers stayed surprisingly crisp even after sitting out in the June heat for over an hour. Going to try a kitchen torch next time instead of the broiler to see which char I like better, but 30 seconds under the broiler is genuinely pretty close to the campfire version.
Eight minutes for me too. The torch is so much better once you try it, you can hit just the marshmallow without the chocolate going past where you want it.
Putting this out there because it wrecked my first batch: 1/8 inch means 1/8 inch. Eyeballed it and they came out more like soft cookies. Got a ruler, stuck to 8 minutes at 325, and they snapped the way they're supposed to.
The margin on these is not forgiving. I've had a dozen soft batch reports and they're almost always either too thick or pulled at 9-10 minutes instead of 8.
Ran the marshmallows under the broiler for about 45 seconds instead of just layering them on and the whole thing changed, that slight char on the outside with a completely melted center is exactly what a s'more is supposed to feel like. I also swapped in Lily's 70% dark chocolate bars cut into little squares and they melt way faster than pre-made sugar free chocolates, better flavor too. Still playing with the graham cracker extract amount (bumped it to 20 drops) which is why it's a four, but the broiler trick is genuinely the move here.
The broiler char is exactly right, that's the version I make when I want it to feel like an actual campfire s'more. On the extract, 20 drops might be pushing it. I'd try 17 or 18 first, the flavor can tip from warm and graham-y to artificial if you go too far.
Six batches in and the one change I keep making: a small pinch of cinnamon in the dough. It amplifies the graham cracker extract and reads more like the real thing. They also stay crisp longer, which matters when assembling ahead.
Six batches and you caught something I missed. Never tried cinnamon in the dough, and I tested this more times than I can count. Next batch.