There is nothing better than sitting by the fire in autumn and sipping something warm in your cup. And where there is fire, there are S’Mores.
Eating closer to your ancestors, chances are you will politely drop by when the S’Mores come out. Now you can take part. You’ll never feel like having a campfire again thanks to these paleo graham crackers and homemade sticky marshmallows.
Making your own crackers may be intimidating, but it’s easy. The dough comes together quickly and is fun to roll and cut. They are a great activity for kids or friends, and the dough is egg free so you can try it before baking.
If you have the time, we highly recommend making your own marshmallows. We’ve linked some great recipes below. If you’re in trouble, there are some decent pre-made marshmallow options too, like the Smashmallow® brand.
Find out how to do it.
Keto, gluten-free, great S’mores recipe
Time in the kitchen: 20 minutes
- 1/4 c melted salted butter
- 1 TBSP. Maple syrup
- 1 c fine almond flour
- 2 TBSP. Tapioca starch
- 2 TBSP. Coconut sugar
- 2 TEA SPOONS. ground flaxseed
- 2 TEA SPOONS. Coconut flour
- 1/4 tsp. Cinnamon (optional)
For the s’mores
- 1 batch of marshmallows
- 1 bar of your favorite chocolate (choose a low sugar brand)
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Mix the butter and maple syrup in a bowl.
Pour in the almond flour, tapioca starch, coconut sugar, linseed, coconut flour and cinnamon.
Mix everything together and let the mixture sit for a few minutes.
Preheat your oven to 325 degrees Fahrenheit. Shape the dough into a ball and place it between two pieces of parchment paper. Use your hands or a rolling pin to flatten the dough into a thin rectangle. The dough should be very thin, no thicker than 1/8 inch.
Use a sharp knife to draw a rectangle in the dough, then cut rectangular crackers inside the larger rectangle. Don’t worry about cutting the dough all the way or separating the crackers to be cut. As long as the crackers are scored, they break easily into crackers after baking. Use a fork to prick 3-4 sets of dots over each of the rectangular crackers.
Take the remaining batter that you cut out of the rectangle and repeat the process to make more crackers if there is enough batter.
Bake the crackers at 325 degrees for 16 to 18 minutes, or until the edges of the crackers are golden. The crackers can quickly go from golden to burnt. So keep an eye on them. Let them cool before you cut them into pieces.
Squeeze your marshmallows onto metal skewers and toast them to your liking. Bonus points if you have a fire pit or somewhere outside to get them nice and toasted, but if you roast them carefully on a gas stove, that’s fine too.
If your marshmallow isn’t hot enough to melt your piece of chocolate, you can place a piece of chocolate on top of one of your graham crackers and put it in the oven for about a minute to soften it.
Place the marshmallow on top of the cracker and chocolate stack, then place the second graham cracker on top of the marshmallow. Press down lightly so the marshmallow and chocolate melt together.
These are messy but in a good way.
The smells are best warm, so enjoy them immediately.
Nutritional information (per 2 crackers):
Fat: 18 g
Total carbohydrates: 13g
Net carbohydrates: 10 g
Protein: 4 g
About the author
Priscilla is a food blogger, recipe developer, and personal chef based out of Missouri. He specializes in low-carb, paleo-free, gluten-free, keto, vegetarian, and low-FODMAP cuisine. See what she’s cooking on Priscilla Cooks and follow her food adventures on Instagram and Pinterest.
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