I Made S’mores With Under 2g Carbs—WOW!

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener offers a similar sweetness without calories.

sugar-free chocolate

🥗Healthier: dark chocolate

💰Cheaper: regular chocolate

Regular chocolate can be used for a sweeter taste, though it adds sugar.

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, but all-purpose flour is cheaper.

sugar-free marshmallows

🥗Healthier: homemade marshmallows

💰Cheaper: regular marshmallows

Homemade can be made with lower sugar.

Add 1/4 cup of butter to a food processor without melting it to help make the crackers crispy.

Add 1/4 cup of brown sugar substitute (monk fruit erythritol blend), 1 egg, and 1 teaspoon of vanilla extract to the food processor and mix.

Incorporate 2 cups of almond flour, 3 tablespoons of ground flax seeds, 1 teaspoon of baking powder, 1 1/2 teaspoons of cinnamon, and 3/4 teaspoon of salt into the mixture and mix well.

Roll the dough into a log and roll it out on a silicone mat with parchment paper on top to your desired thickness.

Score the rolled dough with a sharp knife and bake to dehydrate.

For marshmallows, bloom 3 tablespoons of gelatin in 1/2 cup of water for 5 to 10 minutes.

In a saucepan, combine 1/4 cup of alulose, 1/4 teaspoon of salt, and 1/2 cup of water, and boil for about 5 minutes to reduce water content.

Pour the hot syrup into the bloomed gelatin and whip with a mixer for about 10 minutes until fluffy and tripled in volume, adding 1 teaspoon of vanilla extract towards the end.

Pour the marshmallow mixture into a prepared pan lined with parchment paper and let sit for 6 to 8 hours to firm up.

Once the crackers are golden brown, cool them on a wire rack.

For the chocolate, mix equal parts of coconut oil, cacao powder, and alulose, then microwave until melted and smooth.

Pour the chocolate into a mold or parchment-lined dish and refrigerate until set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens