S’mores are one of those classic treats that most people miss when they cut out sugar. I wanted to capture all of those familiar flavors in something you can easily make at home.

These keto s’mores cheesecake bars have a spiced almond crust, a creamy cheesecake center, smooth chocolate, and a toasted meringue top.

Because they are completely low carb and keto friendly, you can enjoy a rich dessert without worrying about extra sugar.

It feels special enough to share with friends and family, but the steps are simple enough to make on a regular afternoon.

I hope this dessert becomes a new favorite in your kitchen.

Why You’ll Love This Recipe

Authentic S’mores Flavor – You get the genuine taste of toasted campfire marshmallows, rich chocolate, and buttery graham crackers without sugar.

Amazing Layered Texture – Every bite combines a crisp buttery crust, silky cheesecake, smooth chocolate, and fluffy toasted meringue.

Completely Keto Friendly – This treat satisfies serious dessert cravings while keeping your daily net carbs extremely low.

Real Toasted Meringue – Making your own fluffy meringue topping creates that signature golden toasted flavor right from your oven.

Recipe Ingredients

For the Graham Style Crust

1 1/2 cups Almond Flour
3 tbsp Brown Sugar Substitute
1 tsp Ground Cinnamon
1/4 tsp Salt
5 tbsp Butter, Melted

For the Cheesecake Filling

16 oz Cream Cheese, Softened
1/2 cup Powdered Erythritol Sweetener
1/4 cup Sour Cream
1 tsp Vanilla Extract
2 Large Eggs

For the Chocolate Layer

3 oz Sugar Free Dark Chocolate Chips
3 tbsp Heavy Cream

For the Toasted Meringue

3 Large Egg Whites
1/2 cup Powdered Allulose Sweetener
1/4 tsp Cream Of Tartar
1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving a small overhang. Mix the almond flour, brown sugar substitute, cinnamon, salt and melted butter, press firmly into the pan and bake for 10 minutes. Reduce the oven to 325°F.

Step 2

Beat the cream cheese and powdered sweetener until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time on low speed just until combined.

Step 3

Pour the filling over the crust and bake for 28 to 32 minutes, until the edges are set and the center jiggles slightly. Cool for 1 hour, then chill for at least 3 hours.

Step 4

Heat the heavy cream until steaming, pour it over the chocolate chips and let it sit for 2 minutes before stirring until smooth. Spread the chocolate over the chilled cheesecake and return it to the fridge for 20 minutes.

Step 5

Whisk the egg whites, powdered allulose and cream of tartar in a heatproof bowl set over a pot of simmering water. Keep whisking for 3 to 4 minutes, until the mixture feels hot and the sweetener has dissolved, reaching 160°F.

Step 6

Remove the bowl from the heat, add the vanilla and beat on high speed for 5 to 6 minutes, until thick, glossy and holding stiff peaks.

Step 7

Fold the parchment overhang down below the rim of the pan. Swoop the meringue over the chocolate layer and broil on the upper middle rack for 1 to 2 minutes, watching closely, until the peaks are toasted golden brown.

Step 8

Chill for 30 minutes, then lift out using the parchment and slice into 16 bars, wiping the blade clean between slices.

Tips

Stick to Allulose for the Meringue

I strongly recommend sticking with powdered allulose instead of erythritol for the marshmallow topping.

Erythritol tends to re-crystallize as it cools down, which leaves you with a gritty, crunchy meringue instead of a soft fluff.

Allulose also caramelizes easily under heat, giving you that golden toasted color just like a real campfire marshmallow.

Press the Crust Down Firmly

Almond flour lacks the gluten found in regular graham crackers, so it needs extra help binding together.

I’ve found that using the flat bottom of a metal measuring cup gives you the best compact base.

Pressing it firmly into every corner prevents the crust from crumbling apart when you slice the bars later.

Bring Ingredients to Room Temperature

You’ll get the best results if your cream cheese and eggs sit out on the counter until they are completely room temperature.

Cold cream cheese creates stubborn lumps that force you to mix the batter for too long.

Beating too much air into cold eggs will cause the cheesecake to puff up in the oven and crack as it cools.

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Frequently Asked Questions

Can I use powdered erythritol instead of allulose for the meringue?

Powdered allulose works best here because it melts cleanly and keeps the meringue soft, glossy, and smooth.

Erythritol tends to recrystalize once it chills, which can leave your fluffy marshmallow layer with a gritty texture.