In a food processor, pulse together all the ingredients for the crust until it resembles graham cracker crumbs. Press into a lined or greased 10" cast iron skillet. Transfer the skillet to the oven and bake the crust for 20 minutes. Remove and set aside.⠀
Place the chocolate chips in a microwave-safe bowl and pour over the heavy cream. Heat in 30-second intervals, stirring between each cycle until the chocolate is melted. Pour the chocolate into the crust and transfer to the refrigerator for one hour.
To make the marshmallows, place cold water in a stand mixer and sprinkle in the gelatin, let bloom for five minutes. In a medium pot combine the water and monk fruit blend, bring to a boil until the temperature reads 230°F on a candy thermometer. Turn the stand mixer to medium speed and slowly stream in the monk fruit blend mixture. Increase the speed to high for 15 minutes until thick and glossy.
Pour the marshmallow mixture on top of the bars and return the skillet to the refrigerator and allow to cool for at least one hour. Carefully slice in the squares to serve. Store the leftover bars in the refrigerator for up to one week.
Keto S'mores Bars
Amount Per Serving
Calories 192Calories from Fat 153
% Daily Value*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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