Campfire S'Mores

Nothing says summer like a roasted, ooey gooey campfire S'more. Last summer I became obsessed with trying to find a way to make a keto-friendly S'more for our son. Unfortunately graham crackers, chocolate and marshmallows aren't the easiest foods to calculate. So I had to think a little outside of the box and come up with something that not only looked like a S'more but tasted like one as well. I was really fortunate to find these zero sugar Know Brainer Max Mallow Marshmallows on Amazon and was absolutely shocked at how good they tasted and how well they roasted over a fire. No sugar marshmallows, homemade or store bought, tend to be so high in fat that they just liquify when put to a flame. But Max Mallows roast up perfectly while offering the additional benefit of having both collagen and MCT oil in their ingredients list. Small amounts of dark chocolate can be easy to calculate into a meal but I knew my biggest hurdle would be the graham crackers. I scoured the internet looking for keto-friendly graham cracker products or recipes only to wind up empty handed. Store bought products weren't 'medical keto-friendly' and the recipes I found had so many ingredients it used up all my macros leaving no room left for chocolate and marshmallows. Then a lightbulb went off... what if the graham cracker wasn't a graham cracker? What if the graham cracker was a sugar cookie?

Equipment:
Sheet Pan or 8x8 Pyrex Dish
Parchment Paper
Loaf Pan or Square Silicone Molds

Ingredients for a Complete 3:1 Meal:
Know Brainer Max Mallows (Classic Vanilla)
90% Cocoa Supreme Dark Lindt Chocolate Bar
Sugar Cookies *(Recipe provided from KDC Standard Snack)
Dried Pumpkin Seeds
Coconut Oil
*Additional KDC Recipe Ingredients and Instructions Listed Below

Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.

Ingredients and Instructions for Sugar Cookies:
Recipe provided by the Keto Diet Calculator in Standard Snacks

55 g Bob's Red Mill Coconut Flour
100 g Raw Egg
80 g Coconut Oil
70 g European-Style Butter
Non-Nutritive Sweetener (Optional)
Cinnamon for Dusting (Optional)

Preheat your oven for 350F. Melt the butter and coconut oil together in a bowl or sauce pan. Now combine all your ingredients and stir well. Due to the high fat ingredients in these cookies the batter will be on the wetter side, this is normal.

There are many different ways you can cook these but to make things simple I'll give you my top two. The first is to line a pyrex dish with parchment paper and evenly spread your dough using a spatula or your fingers. Once cooked and cooled, place your dish in the refrigerator for at least 30 minutes to harden - this makes cutting them much easier! Using the parchment paper to lift, place your 8x8 cookie onto a cutting board and cut your squares to size with a sharp knife. If your cookie is on the thicker side you can slice it in half to make two cookies or just serve up a fancy open-faced S'more! If your cookies are thinner then try to cut two squares that equal the total weight from your calculations.

My preferred way to bake these in using silicone molds so for this I like using my square silicone candy molds or square silicone muffin cups, spreading a thin layer of dough into each square. I prefer this method because I have a little more control over the thickness and shape of the cookie. But both work great!

Bake 350F for 10-15 minutes or until lightly browned on edges. Optional: After I pull them out of the oven I very lightly dust the cookies with cinnamon and use a fork to poke holes to help give if the appearance of graham cracker. Hey, it's all in the details!

Notes:
These cookies crumble easily so I find it much easier to prep with them once they have been refrigerated or even better - frozen. Storing your cookies in the fridge also helps keep a firmer texture while eating. I always make these cookies in bulk to store in the fridge as a part of food prep (for up to 3 days) and the remaining cookies go to the freezer for the next prep day.

You may notice right out of the oven that there is a lot of melted butter or oil that looks as though it has separated from the other ingredients. This is normal and as you let them cool it will reabsorb into your cookie.

Okay now to the S'More...

You already have your 'graham crackers' ready to go, next you will need to measure out your chocolate. This is the brand we are currently using but there are lots of equally good brands that you can calculate in. Next, weigh out your Max Mallows - and please note that once opened, Max Mallows must be stored in the fridge.

You're probably now asking yourself "okay what's up with the pumpkin seeds and coconut oil?"... Well nothing specific really, my son just loves pumpkin seeds and at the time I was developing this recipe I really needed more fat and protein and this just fit. You can either freeze the coconut oil as a "candy" and have the seeds on the side or you can melt the coconut oil and mix it with the nuts and let them freeze in a silicone candy mold (pictured). This is what works for us but feel free to leave them out of your macros and play around with other ingredients that work better for you!

Enjoy Campers!

William's Meal Calculations:
Campfire S'More
Ratio 2:75:1

8.1 g Know Brainer Max Mallows (Classic Vanilla)
4.2 g 90% Cocoa Supreme Dark Lindt Chocolate Bar
19.8 g Sugar Cookies
6.3 g Dried Pumpkin Seeds
7.5 g Coconut Oil