Low Carb Keto S'mores Cookies | Recipes to Nourish (2024)

Ingredients

For the Low Carb Keto S'mores Cookies:

• 1 cup all-natural or organic macadamia nut butter {make sure to check ingredients}
• 1 cup erythritol
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1 tablespoon grass-fed gelatin (<-- this is the only grass-fed gelatinI use andrecommend)
• ¼ to ½ cup stevia sweetened chocolate chips
• ½ cup homemade mini marshmallows {See Ingredients & Instructions below}

For the Low Carb Keto Sugar-Free Marshmallows:

• 1 cup powdered erythritol
• ½ cup filtered water, divided
• 1 ½ tablespoon grass-fed gelatin (<-- this is the only grass-fed gelatinI use andrecommend)
• 1 teaspoon vanilla extract
• ¼ cup powdered erythritol - for dusting

Instructions

Advance preparation required 24 hoursprior to making the cookies to make the marshmallows.

For the Marshmallows:

1. Line an8x8 panwithunbleached parchment paperin both directions (so you can easily lift up the marshmallows when they are set). Set aside.
2. In a blender or food processor, add the erythritol and pulse until it becomes a powder, about 10-15 seconds. Set aside.
3. Assemble a standing mixer with the mixing bowl and whisk attachment (if using a handheld mixer, get it ready with alarge mixing bowl). Add ¼ cup filtered water to the mixing bowl, then sprinkle thegelatinover the water. Let this sit as you make the hot mixture.
4. In a small saucepan (with high edges) add ¼ cup filtered water andpowdered erythritol. Heat the mixture over medium-low heat, whisking constantly until the erythritol has dissolved and is hot, but not boiling, about 2-3 minutes. Remove from the heat, add the vanilla and give it a quick stir.
5. With the mixer on low, SLOWLY and carefully drizzle the hot erythritol mixture in a thin continuous stream down the side of the bowl. This should take about 1 minute, that gives you an idea of how slow you need to pour it. ***Remember the mixture is extremely hot, so use caution.***
6. Turn the mixer to high and continue whipping until the mixture becomes thick, glossy and has increased in volume, about 12-15 minutes.
7. Turn off the mixer and transfer the marshmallow fluff to the lined pan. Use a spatula to evenly distribute and smooth the top if needed. Transfer to the refrigeratorto set for at least 8 hours, best overnight.
8. When the marshmallows are set, dust half of the powdered erythritol over the top of the marshmallow. Remove the large marshmallow by lifting the parchment paper flaps and setting on a flat surface or large cutting board (the marshmallow should still be on the parchment paper). Carefully remove the parchment paper from the sides of the marshmallow (it should release easily, just do it slowly). Use a large chef's knife to cut the marshmallows lengthwise into ¼ inch strips, then cut the strips into mini size marshmallows (about ½ inch thick) until you have about ½ cup mini marshmallows. Sprinkle the remaining ¼ cup powdered erythritol over the freshly cut mini marshmallows and use clean hands to toss them around in the mixture until they're dusted/coated in the powdered erythritol. Set aside for the cookies.
9. Store the leftover marshmallows, cut into 1" squares, in an airtight container in the fridge for up to 3 days (best on days 1 and 2).

For the Cookies:

1. Preheat the oven to 350 degrees F. Line a baking sheet withunbleached parchment paperand set aside.
2. In alarge mixing bowl, add macadamia butter, erythritol, vanilla and baking soda. With a handheld mixer, mix on medium-low speed until everything is creamed, about 30 seconds. Sprinkle thegelatinover the mixture and continue to mix on medium-low speed until fully combined, about 10 seconds. With a spatula, fold in the chocolate chips and mini marshmallows.
3. Using clean hands, roll heaping tablespoons of the cookie dough between the palms of your hands and place on the lined baking sheet, gently flattening the top just a bit, leaving about 2 inch space between each cookie.
4. Bake for 9-11 minutes, until marshmallows are gooey and oozing from the edges. Do not over bake! Remove from the oven and allow to cool on the baking sheet for at least 15 minutes before eating (best left on the baking sheet until fully cooled).

Notes

Recommended Products

• 

  Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece

• 

  If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)

• 

  Pyrex SYNCHKG089152 Get Dinner Away Large Handle 8" x 8" Square Dish. Making it Easy to Monitor Casserole Cooking and Brownie Baking from a, 4 Red 8"

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