Enjoy the classic taste of s’mores in a refreshing frozen format, perfect for warm days, without the sugar! These Keto Frozen S’mores Bars feature layers of rich chocolate pudding, creamy marshmallow-like filling, and a tender almond flour “graham” crust. A delightful low-carb dessert that’s sure to impress.
Yields: 12 bars
Prep time: 35 minutes
Cook time: 5 minutes (for pudding)
Freeze time: 6+ hours
Total time: Approx. 6 hours 40 minutes
Course: Dessert
Cuisine: American
Method: Stovetop, No-Bake, Freezer
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Medium saucepan
- Whisk
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand)
Ingredients:
Keto “Graham” Cracker Layers:
- 1 1/2 cups (168g) fine almond flour
- 3 Tbsp (approx. 30g) powdered low-carb sweetener (e.g., erythritol, allulose)
- 6 Tbsp (85g) unsalted butter, melted (divided)
- Optional: 1/2 tsp ground cinnamon
- Optional: Pinch of salt
Keto Chocolate Pudding Layer:
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (approx. 80-90g) powdered low-carb sweetener (adjust to taste)
- 1/2 tsp xanthan gum
- Pinch of salt
- 1 cup (240ml) heavy cream
- 1 1/2 cups (360ml) unsweetened almond milk (or coconut milk beverage, or more heavy cream)
- 1 tsp vanilla extract
Sugar-Free Whipped Cream (used in pudding & marshmallow layers):
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 1/4 cup (approx. 40g) powdered low-carb sweetener
- 1 tsp vanilla extract
Keto “Marshmallow” Creme Layer:
- 4 oz (113g) full-fat cream cheese, softened
- 1/4 cup (approx. 40g) powdered low-carb sweetener
- 1/2 tsp vanilla extract
Instructions:
- Prep Pan & Bottom Crust: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a small bowl, combine 1 cup (112g) of the almond flour, 2 Tbsp of the sweetener for the crust, optional cinnamon, and optional pinch of salt. Stir in 4 Tbsp (57g) of the melted butter until crumbs form. Press this mixture firmly and evenly into the bottom of the prepared pan. Place the pan in the freezer for 10-15 minutes while you prepare the next layers.
- Prepare Top Crust Mixture: In the same small bowl (no need to wash), combine the remaining 1/2 cup (56g) almond flour and the remaining 1 Tbsp sweetener for the crust. Drizzle with the remaining 2 Tbsp (28g) melted butter and toss with a fork until crumbly. Set aside.
- Make Sugar-Free Whipped Cream: In a large chilled bowl, pour the 1.5 cups of cold heavy whipping cream. Using an electric mixer, beat on medium-high speed until soft peaks form. Add the 1/4 cup powdered sweetener and 1 tsp vanilla extract. Continue beating until stiff peaks form. Set aside about 1/2 cup of this whipped cream (for the pudding layer) and keep the rest refrigerated.
- Make Keto Chocolate Pudding: In a medium saucepan off the heat, whisk together the cocoa powder, 1/2 cup powdered sweetener, xanthan gum, and pinch of salt, breaking up any lumps. Gradually whisk in the 1 cup heavy cream and 1.5 cups unsweetened almond milk until completely smooth.
- Cook Pudding: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture comes to a gentle simmer and thickens noticeably (the xanthan gum activates with heat). Let it bubble gently for about 1 minute while still whisking.
- Cool Pudding & Finish: Remove the pudding from the heat. Stir in 1 tsp vanilla extract. Let the pudding cool for about 10-15 minutes, stirring occasionally (or press plastic wrap directly onto the surface to prevent a skin from forming). Once lukewarm, gently fold the reserved 1/2 cup of prepared whipped cream into the pudding until combined.
- Layer Pudding: Remove the pan with the crust from the freezer. Spread the cooled chocolate pudding mixture evenly over the crust. Place the pan back in the freezer for 20-30 minutes to allow the pudding layer to set slightly.
- Make Keto “Marshmallow” Layer: In a medium bowl, beat the softened cream cheese with the 1/4 cup powdered sweetener and 1/2 tsp vanilla extract until smooth and creamy. Gently fold in the remaining large portion of the prepared sugar-free whipped cream until fully combined and no streaks remain.
- Layer “Marshmallow” & Top Crust: Remove the pan from the freezer. Spread the marshmallow/cream cheese mixture evenly over the partially set pudding layer. Sprinkle the reserved almond flour crumble mixture evenly over the top.
- Freeze Solid: Cover the pan tightly with foil or plastic wrap. Place in the freezer for at least 6 hours, or preferably overnight, until completely firm.
- Slice and Serve: Once frozen solid, remove the pan from the freezer. Let it sit at room temperature for 10-15 minutes to soften just slightly (this makes slicing easier and improves texture). Using the parchment paper overhangs, lift the entire block out onto a cutting board. Use a large, sharp knife (running the blade under hot water and wiping it dry between cuts helps create cleaner slices) to trim any uneven edges if desired, then slice into 12 equal bars.
- Serve immediately. To store leftovers, place the bars in an airtight container, separated by layers of parchment paper, and keep frozen for up to 2-3 months. Allow bars to sit at room temperature for about 10 minutes before enjoying from frozen.
Estimated Nutritional Information:
Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases for the ingredients listed (almond flour, butter, full-fat cream cheese, heavy cream, unsweetened almond milk, cocoa powder, erythritol/allulose-based sweeteners). Actual values will vary based on specific brands used, ingredient choices, potential substitutions, and exact portion sizes. This calculation assumes 12 servings.
Per Serving (1 Bar):
- Calories: approx. 345 kcal
- Total Fat: approx. 35g
- Saturated Fat: approx. 18g
- Total Carbohydrates: approx. 20g (Includes fiber & sugar alcohols)
- Dietary Fiber: approx. 2.5g
- Sugar Alcohols: approx. 13.5g (Primarily from sweeteners)
- Net Carbohydrates: approx. 4g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: approx. 6g
- Sodium: approx. 90mg
(Note: Net carbs are calculated by subtracting fiber and sugar alcohols. Responses to sugar alcohols vary. Always verify based on the specific products used and your personal dietary requirements.)
