I’ve been trying to recreate the taste of a smores since going keto, since it was one of my favorite treats in my carb days. Nothing can really replace the marshmallow, but I think you’ll enjoy this recipe regardless.

This is one I’ve made up by altering a snickerdoodle mug cake recipe. My husband loves this one and says it reminds him of a pizookie from BJ’s brewhouse.

  • 1/2 cup of Almond flour
  • 3 TBSP of a keto-approved brown sugar substitute, such as Sukrin Gold, and another tsp for the topping
  • 1 tsp of ground cinnamon – half for batter, and half for topping
  • 1 tsp baking powder
  • 1/8 tsp cream of tartar
  • A pinch of salt
  • 2 TBSP of butter, melted
  • 2 TBSP of water
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 TBSP of sugar-free chocolate chips, such as Lily’s
  • 4 TBSP heavy whipping cream
  • 1 TBSP of Torani Sugar-free s’mores syrup (optional, but gives it an extra s’mores-like flavor)
  • 1/2 TBSP butter
  • 1 more TBSP of sugar-free chocolate chips
  1. In a large bowl, combine the almond flour, brown sugar substitute, 1/2 tsp cinnamon, baking powder, cream of tartar, and salt. Whisk together until combined.
  2. Add in the melted butter, water, egg and vanilla extract. Whisk together until a wet dough forms.
  3. Stir in chocolate chips.
  4. Grease 2 Ramekins (or mugs) with cooking spray, and pour half the batter into each one
  5. Top each with the remaining cinnamon and brown-sugar substitute
  6. Heat in the microwave for 1 minute. The top should be puffy. Let cool a minute or two.
  7. While the above is heating, take the whipping cream and whip it. You can do this with a hand mixer, or even easier is to take a milk frother to whip it. After it is whipped, add the torani syrup and whip for another 15 seconds.  Set aside.
  8. Put the last 1/2 TBSP of butter and the last TBSP of chocolate chips in a small bowl and microwave for 20 seconds. Stir to create a chocolate sauce. Heat another 5 seconds if necessary.
  9. Assemble the cake. Top each cake with half the whipped cream and half the chocolate syrup. Serve and enjoy!

This recipe makes 2 cakes (so 2 servings), each with 500 calories, 8g net carbs, 48.9g fat, and 10.7g protein.

If you don’t have a brown sweetener, you can use any keto-friendly sweetener, you just won’t get the same golden color but it won’t make a significant difference. I definitely prefer the brown-sugar taste in this recipe though so it’s worth the investment to buy a bag. It will last a long time.