One of my favorite memories as a child was making s'mores. For us, it was usually after a day of swimming in the pool and as a result of the charcoal grill slowly fading after my Dad had just made hamburgers & hot dogs for our family dinner. My mom would give us shish-kabob skewers with marshmallows at the end. My brother and I would love to watch them catch on fire just enough to get a toasty melt, sometimes eating them before my mom brought out the other ingredients!
Now that I am an Aunt, its fun to watch my niece experience the magic and the sweet treat that says SUMMER! Well, Aunt Toni is definitely keeping it low carb these days, so whether you are on Keto like me, or you eat sugar, these are a mess-proof alternative that are a great substitute that still satisfies your childhood food memory!
What You'll Need:
1 1/2 c Bob's Red Mill Super Fine almond flour
1/4 c granulated Swerve Sweetener
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
5 tbsp butter, chilled and cut into small pieces
3/4 c whipping cream
4 z sugar-free dark chocolate such as Lily's chopped
3 large egg whites room temperature
1/4 tsp cream of tartar
3 tbsp granulated Swerve Sweetener
3 tbsp powdered Swerve Sweetener
1/2 tsp vanilla extract
Preheat oven to 325F and line a 9x9 square baking pan with parchment, leaving an overhang for easy removal.
In the bowl of a food processor, combine almond flour, sweetener, cinnamon, vanilla extract, and salt. Pulse to combine. Sprinkle with butter pieces and pulse until mixture resembles coarse crumbs. Alternatively, you can cut in butter with a pastry cutter.
Press into bottom of prepared baking pan. Bake 12 to 15 minutes, until just beginning to brown on the edges. Remove and let cool while preparing topping.
In a small saucepan, bring cream to just a simmer. Add chopped chocolate and let sit 5 minutes to melt, then whisk in until smooth. Spread over cooled crust and refrigerate until firm, about 1 hour.
PreHeat oven to 300F.
In a large bowl, beat egg whites with cream of tartar, and salt until frothy. With beaters going, slowly add sweeteners and vanilla extract. Continue to beat until stiff peaks form.
Spread over cooled filling and bake for 20 minutes until peaks are golden brown and just barely firm to the touch.
Refrigerate for atleast an hour to firm up, then gently lift up the parchment paper edges and cut into squares.
Recipe from All Day I Dream About Food