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You have probably tried my keto chocolate chip cookie recipe, but I bet you haven’t turned the cookies into s’mores yet. This low carb chocolate chip cookie s’mores recipe is a delicious way to make chocolate chip cookies even better.
This recipe is sponsored by Nuvia Sweetener and may contain affiliate links. All opinions are my own.
S’mores are more of an American dessert where chocolate and melted marshmallow are placed between two cookies of some description (usually graham crackers).
Since chocolate chip cookies are so delicious, I decided that they would be a suitable replacement for graham crackers. These low carb cookies are a perfect match to a piece of unsweetened chocolate and melted homemade marshmallow to glue it all together.
Making homemade marshmallow may be much easier to make than you think. This recipe involves emulsifying heated Nuvia Sweetener with gelatine powder. An interesting fact is that gelatine powder can also be used to create a deliciously frothy keto coffee without the use of dairy.
What Is Nuvia Baking?
Nuvia Baking is a blend of erythritol, soy protein isolate, chicory root extract and stevia extract. It is designed to be a one-for-one sugar replacement in baked goods, specifically home baking.
Nuvia tastes, rises and browns just like regular sugar. It can act as a direct replacement for sugar whenever you are searching for a sweet alternative you can feel good about. 
The regular “coolness” of the erythritol is balanced out by the sweetness of stevia, giving this blend a very similar taste to sugar.
Regular sugar is an ingredient that is solid at room temperature, liquid once heated and solidified again once cooled. Sugar also crisps, browns and bulks certain baked goods if used in the correct way.
Generally, I use 100% erythritol in my baking, which works very well for my keto chocolate chip cookie recipe. When replacing with Nuvia Baking, I found that the cookies didn’t melt quite the same as when I used plain erythritol, so keep that in mind when baking these cookies. You will have to press them down to shape before baking.
Strictly speaking, I cannot say this recipe is 100% keto friendly as it does contain soy protein isolate, which is derived from a legume. For those who are simply eating a low carbohydrate diet, this sweetener is going to work perfectly for you.
Expert Tips For This Recipe
There are a few tips to follow in order to achieve the perfect cookie and marshmallow. Simply read through these tips before making this recipe for optimum results.
- When placing the cookies onto a baking tray, make sure you press the dough down into the shape of a cookie before you put them into the oven. Otherwise, you will end up with baked cookie balls.
- Using an electric whisk is key when making the marshmallow, and will take 8-10 minutes before the mixture becomes fluffy enough to use as a marshmallow.
- Pre-grease the mold you are using for the marshmallow because things can get very sticky if the container is not lubricated.
I hope you enjoy making these low carb chocolate chip cookie s’mores. Take them to your next camping trip, roast the marshmallow over the fire and enjoy the delicious taste of a low carb treat.
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
- 1 tsp Vanilla Extract
- 3/4 cup Sugar Free Chocolate Chips 90g / 3 oz
Marshmellow
- 1/2 cup water 120ml / 4 floz (for sweetener)
- 1/2 cup Nuvia Sweetener 100g / 3.5 oz
- 3 tbsp Gelatin Powder
- 1/2 cup water 120ml / 4 floz (for gelatine)
Chocolate
- 6 pieces Unsweetened Bakers Chocolate 60g / 2 oz
Instructions
Cookies
- Preheat oven to 180 C (355 F).
- In a large mixing bowl, mix the almond flour with the Nuvia Sweetener, baking powder and salt until well combined.
- In a heatproof container, melt the salted butter in the microwave on high until melted, about 30 seconds. Pour the melted butter into the almond flour mixture along with the vanilla extract and mix until well combined. Fold in the sugar free chocolate chips to combine.
- Line a baking tray with parchment paper. Using a tablespoon, scoop out 12 portions of the dough and press into cookie shapes on the baking tray. Cook for 12 minutes, remove and allow to cool completely.
Marshmallow
- To make the marshmallow, place 1/2 cup of water into a pot along with the Nuvia Sweetener and bring to the boil for 5 minutes.
- While the mixture is heating, in a separate large mixing bowl, place the gelatin powder with the other 1/2 cup of water. Let this mixture sit for at least 5 minutes for the gelatin to bloom.
- Once the Nuvia and water mixture has boiled for 5 minutes, use an electric whisk to slowly combine the hot mixture with the water and gelatine mixture. The hot liquid will melt the gelatin and combine nicely. Beat for 8 minutes until the mixture becomes light, white and fluffy. Pour into a silicone mold (silicone cupcake or mini loaf molds work well for this), and refrigerate until set, about 2 hours.
Assembly
- To assemble your s'mores, place one chocolate chip cookie upside down, place a square of sugar free chocolate on top, then slice a 1" x 1" (0.6 cm x 0.6 cm) piece off the cooled marshmallow and heat using a torch (or campfire 😉 ). Place the melted marshmallow on top of the chocolate and top with another chocolate chip cookie.
Notes
- When placing the cookies onto a baking tray, make sure you press the dough down into the shape of a cookie before you put them into the oven. Otherwise, you will end up with baked cookie balls.
- Using an electric whisk is key when making the marshmallow, and will take 8-10 minutes before the mixture becomes fluffy enough to use as a marshmallow.
- Pre-grease the mold you are using for the marshmallow because things can get very sticky if the container is not lubricated.
