Low-carb Grain-free S'Mores
When my mother-in-law invited us camping, I immediately thought of s'mores. Who doesn't love them?
Sure, they're messy but camping just isn't the same without them. Per my usual ambitions, I set out to discover how to make this a keto-friendly treat so I could enjoy them too. Fortunately, I found two recipes so I could make my own. I used 90% Lindt dark chocolate instead of making my own chocolate. Sometimes it's nice to step away from the kitchen for once!
Before I give up the recipes, I must say, I did NOT develop these. I am forever grateful for these websites (I've included them below)!! My addition was the 90% Lindt dark chocolate...does that count?
First, I must tell you that the grahams are a bit time-consuming. Almost like a whole-day affair. You need to mix the ingredients (I used the metric weight measurements, by the way, because they are more accurate. For cups, visit her site and she has a handy converter). Refrigerate the dough for about an hour or more, roll, cut, then freeze for about 10 minutes prior to baking. Once they're finished baking, you need to let them sit for a couple hours (yes, HOURS) so they harden up completely.
Don't let that deter you, because you need these in your life. They are beyond worth it. I may or may not have made two batches in the past couple weeks because I couldn't keep my hands off them.
The marshmallows. Are. Amazing. This recipe takes a few minutes to prepare, but you will need to chill them a few hours so the gelatin sets. I think the best part about them is that they're gelatin. Not only are they light as air, but you can eat a bunch and not feel guilty at all. Maybe that's just me? They end up a giant block and you cut them to size. It looked so cool I took a couple pics.
The worst part is that they are like gelatin. YOU CANNOT ROAST THEM. Knowing this I tested this theory anyway in the microwave and it took literally 4 seconds for them to melt. Still tasted great, but was a marshmallow puddle. So if that's what you're going for, then know I warned you.
I didn't take pics of everything as I made them. Instead, I will give you the two recipes below and the original websites so you can go there for procedure pics and added tips. Fair enough?
Healthy Low Carb Marshmallows
by Martina Slajerova
Find her recipe plus other modifications here: https://ketodietapp.com/Blog/lchf/Healthy-Low-Carb-Marshmallows
3 large egg whites
4 T gelatin (I like Great Lakes)
1 tsp cream of tartar
1/2 C powdered erythritol
15-20 drops liquid stevia
1 tsp vanilla extract
1/4C cold + 3/4C boiling water
1 heaping tablespoon coconut flour to coat the marshmallows
pinch of pink Himalayan salt
Line a 8x8 pan with parchment paper. Sprinkle the coconut flour on it.
Place the gelatin into a pot and add 1/4 cup of cold water. Tilt the pot to allow the water everywhere. The gelatin will firm up in a couple minutes.
Using an electric mixer, start beating the egg whites. Slowly add the cream of tartar, powdered Erythritol, vanilla and salt.
Keep beating for a minute or two until it becomes thick and creates soft peaks.
Add the remaining boiling water to the pot with the gelatin and stir until dissolved. If you still see some lumps, briefly boil over low heat and and stir well until they go away.
Add stevia and combine well. Turn the mixer to medium and very slowly pour a steady stream of gelatin into the egg whites. After you pour all the gelatin, turn the mixer to high and continue beating until it becomes thick and creamy (3-5 minutes). Turn off the mixer and quickly transfer the marshmallow cream into the pan lined with parchment paper and sprinkled with fine coconut flour. Spread evenly into the pan. Sprinkle more coating (coconut flour) on top and pat level it if needed, either using your hands greased with coconut oil or another piece of parchment paper set on top.
Place in the fridge for 2-3 hours or overnight until the marshmallow cream is set. When done, remove the pan and peel the parchment paper off. Cut into cubes, 6 by 6 to create 36 marshmallows.
Extra Crunchy Grain Free Graham Crackers
Find the original recipe here: https://www.gnom-gnom.com/gluten-free-keto-graham-crackers/
192g almond flour
1/2 teaspoon xanthan gum or 1 tsp flax meal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
80 g grass-fed butter at room temperature*
96 g Swerve
Add almond flour, xanthan gum, salt, baking soda, and cinnamon to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly light and fluffy and much of the sweetener has dissolved.
Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
Preheat oven to 350°F/180°C.
Roll out the dough between two pieces of parchment paper until nice and thin. Using a ruler or pastry cutter, cut dough lengthwise and then crosswise into squares. Prick each piece with a fork (optional).
Transfer parchment paper with the keto graham crackers to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
Store in an airtight container for up to 5 days.