There’s nothing like sitting around the fire in the fall, sipping on something warm in your mug. And where there’s a fire, there are s’mores.
If you’re eating closer to the way your ancestors did, you probably politely pass when the s’mores come out. Now, you can join in the fun. You’ll never be left wanting for campfire s’mores again thanks to these Paleo graham crackers and homemade gooey marshmallows.
Making your own crackers may be intimidating, but it’s easy. The dough comes together quickly and is fun to roll and cut out. They would be a great activity to do with kids or friends, and the dough is egg-free so you can taste it before baking.
If you have time, we highly recommend making your own marshmallows. We’ve linked a few great recipes below. If you’re in a bind, there are also some decent pre-made options for marshmallows, like Smashmallow® brand.
Here’s how to do it.
Keto, Gluten Free, Primal 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 tsp. ground flaxseed
2 tsp. coconut flour
1/4 tsp. cinnamon (optional)
For the S’mores
1 batch of marshmallows
1 bar of your favorite dark chocolate (choose a brand with low sugar)
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In a bowl, combine the butter and maple syrup.
Pour in the almond flour, tapioca starch, coconut sugar, flaxseed, coconut flour and cinnamon.
Mix together and allow the mixture to rest for a few minutes.
Preheat your oven to 325 degrees Fahrenheit. Form 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 out into a thin rectangle. The dough should be very thin, no more than 1/8” thick.
Use a sharp knife to outline a rectangle in the dough, then cut rectangular crackers within the larger rectangle. Don’t worry about cutting all of the way through the dough or separating the crackers you’re cutting. As long as the crackers are scored, they will break into crackers easily after baking. Use a fork to prick 3-4 sets of dots across each of the rectangular crackers.
Take the remaining leftover dough that you cut away from the rectangle and repeat to form more crackers if there is enough dough.
Bake the crackers at 325 degrees for 16-18 minutes, or until the edges of the crackers are golden. The crackers can go from golden to burnt quickly, so keep an eye on them. Allow them to cool prior to cutting them into pieces.
Press your marshmallows onto metal skewers and roast them to your liking. Bonus points if you have a fire pit or somewhere outside to get them nice and toasty, but toasting them carefully on a gas stovetop will also do the trick.
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 place them in the oven for a minute or so to soften.
Place the marshmallow on top of the cracker and chocolate stack and then place the second graham cracker on top of the marshmallow. Press down gently to encourage the marshmallow and chocolate to melt together.
These are messy, but in a good way.
The smores are best warm, so enjoy immediately.
Nutrition Facts (per 2 crackers):
Total Carbs: 13g
Net Carbs: 10g
About the Author
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.
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