It's fall and as the weat
her cools and the mosquitoes finally eff off from our backyard we're spending more time enjoying our fire pit and s'mores. Sugar-free marshmallows don't roast the same way traditional marshmallows do - they actually mostly melt - so it's challenging to figure out a keto-friendly s'mores equivalent. The base recipe here was shared by someone in the keto facebook group and I can't remember who, so on the off chance you read this and want credit, message me and let me know! I tweaked it a little bit to get the ratio as high as I reasonably could but otherwise it's mostly the same. (After I make these, I divide the total macros by the number of bars I've made, and use that to calculate how much additional fat I have to give on the side to hit M's 3:1 ratio)
Ingredients for 2:1 bars
27g cacao butter
95g (one bag) MaxMallow vanilla marshmallows
70g European butter
Directions
Pre-heat oven to 350 deg F. Put the Catalina Crunch cereal into a food processor and pulse until it becomes fine crumbs. Melt 35g of the butter and add the crumbled cereal; combine thoroughly, then press mixture into the bottom of a baking dish to form a "crust" layer. (I used a square 8x8 pan for a double batch) Bake in oven 10 min until golden brown. Allow to cool.
Melt the MaxMallow marshmallows in the microwave along with the remaining 35g of butter and stir well with a spatula to combine. Pour over the cooled crust and refrigerate until set.
Melt the chocolate chips and cacao butter together in the microwave and pour over the set marshmallow layer. Refrigerate until chocolate layer is hard, then cut into individual bars. Keep refrigerated or frozen until ready to serve, and enjoy!
(Note: this post contains some affiliate links from which I may earn a very small commission if you make a purchase)
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