It starts to get cold outside. You think about fires. With fires, you start to think about yummy s’mores. But stop. You cant have that. A marshmallow is pure sugar! But behold, a sufficient substitute awaits to stop this craving! Just be sure to make this ahead of time, as it requires a lot of fridge time.

Crust layer:

  1. Preheat oven to 325 F.
  2. Line a 9×9 baking pan with parchment paper (leave an overhang)
  3. In a food processor (I love my Ninja set but there are cheaper options too), add all ingredients except the butter and pulse to combine. Then slowly add in a small chunk of the butter, and pulse, then repeat until all butter is added and the texture resembles large crumbs.
  4. Press this dough into the bottom of the prepared baking pan.
  5. Bake 15 minutes or until the edges start to brown.
  6. Let cool while you prepare the chocolate layer next.

Chocolate layer:

  1. In a small pan, bring the cream to a simmer. Keep heat low.
  2. Add in chocolate and stir. Let sit for 5 minutes in the simmering cream and then whisk it into a sauce.
  3. Spread it over the cooled crust and refrigerate for at least an hour. Chocolate should be firm before adding marshmallow layer.

Marshmallow layer:

  • 3 large egg whites* from pasture-raised eggs at room temperature
  • 1/4 tsp cream of tartar
  • Pinch of salt
  • 3 TBSP granulated Pyure or other keto granulated sweetener of choice
  • 3 TBSP of powdered keto sweeter (you can buy a powdered Swerve, or you can just make your own powder by putting granules into a coffee grinder or similar tool)
  • 1 tsp vanilla extract
  1. Preheat oven to 300 F
  2. In a large mixing bowl, beat the egg whites with cream of tartar using a hand mixer until frothy
  3. As you mix, slowly add in sweeteners and vanilla
  4. Keep beating until stiff peaks form
  5. Spread over the cooled crust with chocolate layer
  6. Bake 20 minutes. If the top is not browning yet, but it under the broiler for a minute or so but watch it carefully. Or you can use a torch to make the top brown after you pull it out of the oven.
  7. I know you’re temped to eat this now, but return this to the fridge for at least an hour until everything looks firm.
  8. Remove parchment paper from pan and cut these into single-serving size squares. Eat within 5 days.

*Save the egg yolks and make gnocchi!

Note: Original recipe from alldayidreamaboutfood.com but slightly adapted for my preferences