Gooey Keto S'mores Bar - Sugar-Free and Gluten-free

Unbelievably delicious, these Keto S’mores Bars are the perfect combination of chocolate, graham cracker flavour, and melty sugar-free marshmallows in every bite. No better recipe to ring in the summer season!

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Keto Chocolate Marshmallow Bars

You are going to LOVE these keto s'mores bars - jam-packed with gooey chocolate and perfectly melted sugar-free marshmallows, these keto s'mores bars are super easy to make. Only one bowl, and then some easy to find keto store-bought ingredients, these keto chocolate marshmallow bars are going to become one of your favourite summer recipes!

After making a few swaps, I was able to take my Gooey keto peanut butter cookie bars, and transform them into a heavenly summer marshmallow treat!

Ingredients for Keto S'mores Bars

These sinfully delicious, sugar-free s'mores bars have golden, crisp, edges, with a gooey center and a pillowy marshmallow topping that make them irresistible. You won’t believe they’re both sugar-free as well as a gluten-free recipe. Here’s everything you’ll need to make them:

• Eggs- you’ll just need two eggs in these keto peanut butter cookie bars. Make sure your eggs are at room temperature
• Sweetener - I love using Sweet Complete Truvia Brown Sugar Substitute as it is the closest sugar-free sweetener to real brown sugar.
• Nut or Seed butter - I used Sunflower butter in this recipe instead of butter or peanut butter as it adds a nice and delicious flavour. However, once I cut into the bars, I noticed the inside was green! As it turns out, the chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green colour when the keto graham cracker bars cool. This is completely harmless! Depending on the recipe, a splash of lemon juice may help. If you do not want the green tone, use any other nut or seed butter.

• Coconut oil- Coconut oil ensures that they have an ooey-gooey center and keeps these bars dairy-free.
• Almond flour -  It is best to use superfine blanched almond flour to keep them low carb and give them the right texture.
• Catalina Crunch Cereal - You can pick any flavour but I love making these keto graham cracker bars using the cinnamon flavour.
• Collagen Powder and Flaxseed Meal-  Adding collagen powder and flaxseed meal keeps these sugar-free s'mores bars nice and dense in texture. I favourite brand of collagen powder is by Naked Nutrition.
• Sugar-Free Chocolate: Using a broken sugar-free chocolate bar means you get puddles of chocolate throughout the bars. You can always use sugar-free chocolate chips instead.
• Mini Marshmallows - You can make homemade sugar-free marshmallows and use a short-cut and buy sugar-free marshmallows from ChocZero.
• Salt, Vanilla and Baking Soda

Instructions for Sugar-free Marshmallow Bars

This quick and easy keto recipe comes together with a simple spoon and a single bowl! Here are the basic steps for making these keto s'mores bars:

Step 1 - Prep your pan, preheat the oven and crush the cereal

• Preheat your oven to 350 degrees F and line an 8×8 inch pan with parchment paper to prevent sticking. (Tip - Leave an overhang of parchment paper to allow for easy removal of these sugar-free cookie bars)
• Crush the catalina crunch cereal either using a food processor or place them in a ziplock bag and use a rolling pin to crush them.

Step 2 - Whisk together the wet ingredients

• Add all of the wet ingredients to a large bowl and mix everything until it’s super smooth.

Step 3 - Add the dry ingredients

• Slowly mix the dry ingredients (except for the chocolate and the sugar-free marshmallows!) into the wet ingredients until well combined.

• Next, fold in ¾ cups of the sugar-free chocolate chunks and 1 cup of the sugar-free mini marshmallows (the leftovers will be for sprinkling on top!).

Step 4 -Bake and Enjoy

• Bake for 18-25 minutes or until the edges just begin to brown.  Remove from oven and once the sugar-free s'mores bars have cooled, cut the bars into 16 squares.

Tips for Perfect Keto Graham Cracker Bars

• Use room temperature ingredients -  Make sure your coconut oil is in liquid form but not hot. Also, your eggs need to be at room temperature otherwise they will cause the coconut oil to harden.
• Spend some time mixing the wet ingredients well - Take at least 30 seconds to 1 minute to whisk together the wet ingredients to ensure that the oil has FULLY been incorporated into the remaining ingredients.
• For "gooey" bars - Underbake the bars, slightly. This is the key to keeping these keto peanut butter cookie bars gooey and delicious Take them out as soon as the edges are getting barely golden brown. They’ll set more as you let them cool.
• Don't try to slice them while hot -  Be sure to let the bars cool for at least 15-20 minutes before cutting into them so that they stay together well.

How to store sugar-free cookie bars

1. For Shorter Storage -  You can leave these keto bars on the counter for about a day or two. For longer storage, place them in an airtight container in the fridge. They should last at least 7-10 days in the fridge.
2. For Longer Storage -  These keto peanut butter cookie bars freeze really well. To freeze these bars, allow the keto cookie bars to cool completely, then cut them as directed. Place them in an airtight container and freeze for up to 3 months.

More Homemade Keto Bar Recipes

Looking for other keto protein bar recipes like this? Try these:

More Sugar-free Marshmallow Recipes

These are my favourite sugar-free marshmallow recipes:

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