You’ve probably tried my keto chocolate chip cookie recipe, but have you ever turned those cookies into s’mores? These low-carb chocolate chip cookie s’mores are a delightful way to elevate chocolate chip cookies into a gooey, nostalgic treat.
This post is sponsored by Nuvia Sweetener. All opinions are my own.
S’mores traditionally pair chocolate and roasted marshmallow between two crackers, often graham crackers. I replaced the graham with my chewy, low-carb chocolate chip cookies and paired them with unsweetened baking chocolate and a homemade marshmallow to hold everything together. The result is rich, satisfying and perfect for a campfire or a cozy night at home.
Making homemade marshmallow is easier than many expect. This recipe emulsifies a hot Nuvia sweetener syrup into bloomed gelatin and whips it until light and fluffy. As a side note, gelatin can also be used to create a frothy, dairy-free keto coffee.
What Is Nuvia Baking?
Nuvia Baking is a baking blend of erythritol, soy protein isolate, chicory root extract and stevia extract. Designed as a one-to-one sugar alternative for home baking, it aims to mimic sugar’s taste, browning and bulk so baked goods behave and taste more like the original.
The cooling effect of erythritol is balanced by stevia’s sweetness, producing a flavor closer to sugar than erythritol alone. I usually bake with 100% erythritol, which works well in my cookie recipes. When using Nuvia Baking, cookies don’t spread as much as with plain erythritol, so press the dough into cookie shapes before baking for best results.
Strictly speaking, Nuvia contains soy protein isolate (a legume-derived ingredient), so some strict keto purists may prefer other sweeteners. For most low-carb cooks, Nuvia will be a convenient and effective option.
Expert Tips For This Recipe
Follow these simple tips to get the best cookies and marshmallow texture:
- Press each cookie portion into a flat cookie shape on the baking tray before baking. If you don’t, you’ll end up with round cookie mounds instead of flat cookies suitable for s’mores.
- Use an electric whisk when making the marshmallow. It usually takes 8–10 minutes of whipping for the mixture to become light and fluffy.
- Grease the mold you use for setting the marshmallow. Marshmallow is sticky and will be difficult to remove from an ungreased container.
These low-carb chocolate chip cookie s’mores are perfect for camping—toast the marshmallow over the fire and assemble with a square of unsweetened baking chocolate for a classic s’mores experience with fewer carbs.
Low Carb Chocolate Chip Cookie S’Mores
Ingredients
Chocolate Chip Cookies
- 2 cups Almond Flour (180g / 6 oz)
- 1/2 cup Nuvia Sweetener (130g / 4 oz)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup salted butter (100g / 3.5 oz), melted
- 1 tsp vanilla extract
- 3/4 cup sugar-free chocolate chips (90g / 3 oz)
Marshmallow
- 1/2 cup water (120ml / 4 fl oz) for the sweetener
- 1/2 cup Nuvia Sweetener (100g / 3.5 oz)
- 3 tbsp gelatin powder
- 1/2 cup water (120ml / 4 fl oz) for the gelatin
Chocolate
- 6 pieces unsweetened baker’s chocolate (60g / 2 oz)
Instructions
Cookies
- Preheat the oven to 180°C (355°F).
- In a large bowl, combine almond flour, Nuvia sweetener, baking powder and salt.
- Melt the salted butter and add it to the dry mixture along with the vanilla; stir to combine. Fold in the sugar-free chocolate chips.
- Line a baking tray with parchment paper. Scoop 12 portions of dough and press each portion into a cookie shape on the tray. Bake for 12 minutes. Remove and cool completely.
Marshmallow
- Place 1/2 cup water and 1/2 cup Nuvia sweetener in a small pot and bring to a boil; simmer for 5 minutes.
- While the syrup heats, combine the gelatin powder with the other 1/2 cup water in a large bowl and let it bloom for at least 5 minutes.
- With an electric whisk, slowly pour the hot sweetener syrup into the gelatin mixture. Continue to beat for about 8 minutes until the mixture is thick, white and fluffy. Pour into a greased silicone mold and refrigerate until set, about 2 hours.
Assembly
- Place a cookie upside down, add a square of unsweetened baking chocolate, then slice a small piece of marshmallow and warm it with a torch or over a campfire until it softens and browns.
- Place the melted marshmallow on top of the chocolate and sandwich with another cookie. Press gently to melt the chocolate and enjoy.
Tips & Notes
- Press cookies flat before baking to avoid rounded cookie mounds.
- An electric whisk is essential for whipping the marshmallow to the right texture.
- Grease the mold for the marshmallow to make removal easier.