Gooey pre-made sugar-free marshmallows keep these keto s'mores fast, 2.1g net carbs. 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 15 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.
Low Carb S'mores
Four s’mores, about 2g net carbs each, ready in 15 minutes. I skip the homemade marshmallow hassle and use pre-made sugar free ones instead. The graham crackers are the star here, and they actually snap when you break them, which is something I couldn’t get right until I added coconut flour to the formula.
The secret ingredient is graham cracker extract. Without it, these taste like sweetened almond flour cookies. With it, they taste like the real thing.
Keto Marshmallows
I use MaxSweet’s Max Mallow and I’ve tried most of the sugar free marshmallow brands out there. These are made from collagen and MCT oil, only 90 calories per bag, and they roast properly over a flame or under a kitchen torch (which is how I do it most of the time).
Go with the vanilla flavor. I tested the cinnamon toast version and it competes with the graham cracker and chocolate instead of supporting them. Vanilla lets everything else shine. They also come in burnt caramel, which is fun for eating straight out of the bag but not my pick for assembling.
You can make your own marshmallows, but the texture window is narrow. Overmix by a minute and you get a lumpy, sticky mess that won’t hold shape on a roasting stick.
Low Carb Graham Crackers
These graham cracker cookies are the part I’m proudest of. They actually snap. Break one in half and you hear it crack. That sound is what separates this from every other version I’ve tried, and it comes down to the two-flour formula. Almond flour gives you richness and body. Coconut flour gives you structure. Two teaspoons sounds like nothing, but it’s the difference between a real cracker and a dense, oily cookie.
Then there’s the graham cracker extract. I went through so many tests trying to get that warm, cinnamony flavor without it, and nothing came close. Fifteen drops is all it takes. A reader tip I now use every time: melt the butter first, let it cool 30 seconds, add the extract and let it bloom another 30 seconds before mixing the dough. The flavor goes from subtle to unmistakable.
I use only the egg yolk because we don’t want puffing. Double or triple the batch if you want extras. This recipe makes 8 cookies (4 s’mores). Store them in a freezer bag or glass container and they’ll keep their snap for weeks. If you like having cookies ready to go, my keto chocolate chip cookies freeze the same way.
Sugar Free Chocolate
I use ChocZero for the chocolate squares. It’s sugar free without sugar alcohols, and the melt is clean. If you can’t find it, any stevia-sweetened chocolate bar works. For a darker option, grab a 90% dark chocolate. The sweetness from the crackers and marshmallow offsets any bitterness, so don’t worry about it being too intense.
Forming Graham Crackers
I cut my graham crackers into squares with a pizza cutter before baking. You can use a knife or cookie cutter, but the pizza cutter gives you the cleanest lines on soft dough. The square shape is classic and fits the chocolate and marshmallow perfectly.
Wait until the crackers are fully cooled before assembling. I keep saying this because it’s the number one mistake I see in the comments. Warm crackers crumble the second the marshmallow hits them. Once they’re cooled (10-15 minutes), they hold together through the last bite.
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.
3
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.
4
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).
5
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 handling. They are very delicate and will break if you hold them too soon.
6
Roast your keto marshmallows
Place sugar free marshmallows on your roasting stick and roast over an open flame until melty and toasted.
7
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
Per serving: 1/4 of recipe
Calories
111
Fat
9.3g
Protein
2.8g
Total carbs
3.3g
Net carbs
2.1g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Do I have to use the graham cracker extract?
You can skip it, but the crackers land closer to shortbread than graham without it. The extract is what makes these taste like the real thing instead of sweetened almond flour cookies. It's basically an online order, I've never found it in a baking aisle near me. Fifteen drops is all it takes, and I don't eyeball it. When I pushed past 20 drops in testing, the flavor went from graham cracker to artificial fast.
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.
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.
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.
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.
Took a couple tries to get the broiling right but they came out great. Thank you for putting the extract tip up front, I would have skipped it otherwise.
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.
The lopsided thing happens when the marshmallow hasn’t softened enough before it hits heat. I press mine down lightly to flatten the base against the cracker before it goes under the torch. Gets you that even melt.
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.
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 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.
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.
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.
Made these last night with my daughter after she’d been begging for s’mores all week. She hovered the whole time I was rolling out the dough (the 1/8 inch part is genuinely tricky) and then took one bite and went ‘wait, what IS that flavor in the cracker,’ confused but curious. Spent a few minutes trying to place it. Four stars from me because I need more practice getting the crackers even, but she’s already asking if we can make them for her friend’s sleepover next month, so I think that’s a yes.
That ‘what IS that flavor’ reaction is the extract. Nobody places it on the first bite. For the thickness, try rolling between two sheets of parchment with a chopstick on each side as a guide. Keeps it at 1/8 inch without guessing.
Making these for a bonfire next weekend and want to bake the crackers a day or two ahead. Do they stay crispy in an airtight container or go soft fast?
They go soft after a day at room temp. I’d freeze them instead. Bag with parchment between layers, they thaw in like 5 minutes and stay way snappier than anything sitting in a container.
I went into this skeptical about the graham cracker extract. Fifteen drops of a flavoring replicating an actual cracker seemed like wishful thinking. But the dough baked up short and a little sandy. Once I layered on the marshmallow and chocolate, the extract pulled it all together into something that genuinely tasted like a s’more. I keep waiting for keto versions to fall apart, and it just didn’t happen here. This is going in the summer rotation.
Short and sandy is exactly right. Took a lot of batches to nail that. Next time try blooming the extract in the warm butter for 30 seconds before you mix the dough.
My 9-year-old bit into one of these and immediately said ‘wait, these taste like REAL s’mores.’ I’ve made plenty of keto swaps she’s politely tolerated, but this one stopped her mid-bite. It’s the graham cracker extract. She ate two and then went to find her brother to tell him to try one, which said more than anything I could.
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.
Cool oven is almost definitely it. Push to 11-12 if you need to. The centers will still look a little underdone when you pull them but they firm up fast as they cool.
